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.
OMG. Thank you for this recipe, it is wonderful!
I love this recipe
This is a GREAT recipe.
OUTSTANDING
I cannot thank you enough for this beautiful recipe!!!!
I love this! So easy to throw together.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
Mmmm lovely
Thank you for another winner recipe!
Looks like a great recipe!! Cant wait to try it!!
Simple, delicious. Thanks for another great recipe.