INGREDIENTS
12 E-Z Peel frozen jumbo shrimp (16/20)/lb.
1 egg
1 cup ice water
Flour, seasoned with cayenne, garlic powder, black pepper and salt (if desired)
Good soy sauce
Mirin
Japanese bread crumbs (panko) -- no substitute
Peanut oil for deep frying
METHOD
Brine the frozen shrimp for about an hour. They should be thoroughly thawed.
Peel but leave tail on. Rinse, douse with soy sauce and mirin and put in refrigerator. Assemble three fairly flat containers; one with the egg-water mixture, one with the flour mixture and one with the panko. With the last two I like to use flat plastic containers with lids so I can shake the flour and panko all over the shrimp.
Start about two inches of peanut oil heating in a medium sauce pan, on medium high heat (around 5 o'clock) and then bring out the shrimp.
Prepare a small flat baking sheet and turn the oven on to about 200. Here is where the finished shrimp will rest and stay warm while the rest of the dinner is being assembled.
Now put three shallow cuts in the bellies of each shrimp so that they resist curling while being fried.
Working assembly-line, dip the first shrimp in the egg mixture, holding it by the tail, then put it in the flour mixture. Close the lid and shake up the container to well-coat the shrimp. Dust off any extra, then dunk in the egg mixture again. Now place in panko, cover, shake up and make sure the shrimp is entirely coated with panko.
Proceed similarly with rest of shrimp. When the oil has reached a point where a drop of water will bubble vigorously, start gently laying in the shrimp, three or four at a time maximum. Set your timer for about 8 minutes. The first batch will fry much faster than the following batches, so don't wander away from the stove.
When done, remove to paper towels. Serve immediately or place on baking sheet and place in oven to keep warm.
Suggested dips: Japanese gyoza dip, some mayonnaise/soy dip or traditional red seafood dip.
You'll never eat tempura in a Japanese place again!
