RECIPES
Crunchy Fried Shrimp
Ingredients:
Canola or Peanut Oil
Serves 4
1 lb. large fresh shrimp (16 to 20 per pound) 2 large eggs
1 c.
Dash cayenne pepper, or to taste
1½ c. panko (Japanese breadcrumbs) Lemon wedges
Method:
Using a Calphalon Deep Fryer, add oil to maximum fill line in bowl. Select 350 degrees F. and preheat oil. While oil is preheating, rinse, peel and devein shrimp, leaving the tails on. Drain.
Place eggs in a shallow dish and beat well. Combine flour, salt, pepper and cayenne pepper and place in a shallow dish. Place panko in a third dish. Dredge each shrimp in flour, then egg and then panko, coating each piece thoroughly. Transfer shrimp to a large plate.
Place 6 pieces of shrimp in the Calphalon Deep Fryer basket, and carefully lower it into the preheated oil. Cook about 2½ to 3 minutes, until golden brown. Carefully lift basket out of oil and lock it onto resting hooks. Allow shrimp to drain and then remove and transfer to a wire rack with a pan underneath. Repeat the process with remaining shrimp.
Serve shrimp with lemon wedges.
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