Ingr:
Shrimp, preferably jumbo size, shelled and deveined
all Purpose flour or cornstrarch, if you prefer
Panko bread crumbs
1 egg, beaten
salt and pepper to taste, added to the flour or corn starch
Sauce:
1/4 cup white vinegar
1/4 cup water
3 Tbsp sugar
2 Tbsp catsup
1 inch ginger, juliened
1 jalapeno pepper, optional
1 tsp cornstarch mixed with 1 Tbsp cold water
1. Rinse shrimp and pat dry.
2. create an assembly line for your shrimp ( one bowl with flour mixed with salt and pepper , another with the beaten egg and last bowl with the panko bread crumbs)
3. COat the shrimp with flour then dip in egg and lastly coat with Panko. Do this one shrimp at a time.
TIP: I use bamboo skewer to dip the shrimp on the flour, egg and panko...less messy that way.
4. heat oil in a deep fryer or pan. Set the heat to medium low to low so as not to burn your battered shrimp. Fry until light golden brown then tansfer to a paper towel lined dish to drain excess oil.
TIP: If you are making a large batch, line your plate with Saran plastic wrap then assemble the battered shrip in such a way that they are not touching one another. when you run out of space, place another layer of saran wrap on top and put another battered shrimp layer . when you're done, place in the freezer for 2 or more hours to let the battered shrimp harden then you can transfer them to a ziplock bag. Following this method will help prevent your battered shrimps from clumping together.
5. Combine cornstarch with cold water and mix thoroughly. set aside.
6. In a separate saucepan, mix vinegar, water, sugar, catsup and ginger and let it boil on medium heat.
7. When it starts boiling, lower the heat to low and add cornstarch mixture 1 tsp at a time until the desired consistency ( about the consistency of a pancake batter) is achieved.
NOTE: If the sauce becomes too thick, you can add a litte bit of water to thin it out.
8. Remove from heat and add jalapeno pepper if desired. The jalapeno gives it a nice kick
9. Serve with deep fried shrimp.
