Butterfly Shrimp

Source: Adapted from Wok & Stir-Fry, Fabulous Food with Asian Flavors

1 pound uncooked shrimp shelled with tails on
1 teaspoon ground Szechuan peppercorns (I used regular black peppercorns)
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 eggs, lightly beaten
1 cup panko bread crumbs
vegetable oil, for deep-frying

Butterfly the shrimp, about 3/4 through their length, leaving the tails attached.

Put the shrimp in a bowl with the pepper through cornstarch. Set aside and allow to marinate for 10-15 minutes.

One shrimp at a time, dip in the beaten eggs, then roll the shrimp in the bread crumbs to completely coat.

Heat the oil in a wok until medium-hot. Gently lower the shrimp into the oil. Fry the shrimp in batches until they turn a golden brown.

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