posted by Pat T 04-27-100 11:32 AM
Panko Shrimp with Mango Sauce
1 cup Japanese panko bread crumbs
Salt and pepper to taste
1/2 cup flour
16 large shrimp (1 oz. each), tails on, peeled and deveined
3 whole eggs, beaten
16 (6-inch) wooden skewers
Canola or peanut oil for frying
First, season the breadcrumbs with salt and pepper. Next, lightly flour the shrimp. Then, dip each one into the beaten eggs and coat lightly with breadcrumbs. Set the shrimp aside while you prepare the mango sauce.
Mango Sauce:
2 fresh, ripe mangoes, peeled and pitted
1/2 cup water
1 red bell pepper, seeded
1 Tblsp. chopped fresh cilantro
1 tsp. chopped fresh ginger
1 tsp. sriracha-style Thai chili sauce (available in Asian markets)
1 tsp. lime juice
1 tsp. sugar
Salt to taste
Put 1 mango in a blender with the water, and puree. Place the puree in a mixing bowl and set aside.
Finely dice the remaining mango and the bell pepper and add to the mango puree. Stir in the remaining ingredients and salt to taste.
Place the shrimp on the skewers and straighten them out. Deep-fry the shrimp a few at a time, in 350-degree oil. Each batch should take 2 to 3 minutes.
Serve with the mango sauce for dipping and a salad of mixed greens. Serves four as an appetizer.