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.
You are a culinary genius! We loved the recipe.
This looks like an easy recipe and healthy, too.
I made this and it was marvelous!
Delicious!
What a beautiful recipe you put together for us.
I admittedly made a few changes, but I think the concept is the same and made it so good.
LOVE IT! now my go to recipe.
OMG. Thank you for this recipe, it is wonderful!
I think this recipe was amazing!
These were delicious! Will definitely make againÂ…
This looks delicious!
Love this recipe
Excellent dish!
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
Love it and thanks.
I made this dish for dinner tonight and it was excellent.
Thanks for the suggestion!