INGREDIENTS:
METHOD:
Make small slits along the bottom side of the shrimp to prevent curling.
In a bowl, combine onion and hanpen and mix until well combined.
Divide mixture into six even portions and place each portion on plastic wrap.
Place one shrimp on top of mixture and wrap it up so that only the tail of the shrimp is visible.
Take off the plastic wrap and coat each piece with flour, egg wash and finally the panko.
Deep-fry in hot oil until crispy and golden brown.
Serve with tonkatsu sauce.
So months later I finally found time to make this five minute recipe.
I used your recipe as a starting point and then added a few of my own things.
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
Thanks - can't wait to try this out!
This is a beautiful dish!
Great option to make and take to lunch.
Excellent! I was testing a new stuffing recipe for Thanksgiving
Delicious!
This is absolutely wonderful!
Excellent dish!
I made these for thanksgiving, people said they were good.
I admittedly made a few changes, but I think the concept is the same and made it so good.
I will be trying it
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
This recipe is amazing!
i loved it so simple but very elegant.
WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
this looks and smells great! and very easy.
Mmmm lovely