We are keeping to the Vietnamese theme this week.
If you follow my work, you know that I love to fry seafood using tempura powder and panko-style bread crumbs. You may not know that it is a recipe given to me by a Vietnamese friend, who had a local restaurant for years.
Panko, which was virtually unknown a few years ago, can now be found in most grocery stores, although I still prefer to buy mine at the Asian market. There just isn't another bread crumb that compares. You do have to be careful, and excess breadcrumbs need to be shaken off.
Please do not overcook the shrimp. One minute in hot oil that is not overcrowded with shrimp, and with shrimp that are not cold from the refrigerator, is all it takes.
BEST FRIED SHRIMP
1 package tempura powder
1 package panko breadcrumbs
1 pound large, peeled shrimp
Tony Chachere's Creole Seasoning
Deep fryer or deep heavy pot, never filled more than half way with oil
Toss the shrimp in the dry tempura powder, shake off excess and then place on a sheet pan to become tacky. This may take 10 minutes or so. If you are in a hurry, spritz them with water. Now toss in the panko, remove excess, and fry in very hot oil for just a minute. In a 12-inch deep pan, you should not fry more than 6 at a time. Remove, drain and serve at once.