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.
I loved this. I don't have words to explain how delicious and amazing this dish is.
I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!
What an absolutely wonderful recipe
I love making this!
I made this and it was marvelous!
This is delicious and easy!
This recipe is amazing!
Just tried this recipe and really loved it.