Ingredients
700GR Shrimp
2 Eggs
1 cup Infinity Panko Breadcrumbs
1 cup Infinity Tempura Flour
Salt and Pepper to taste
Oil for Cooking
Directions
Butterfly shrimp by cutting vertically down the back of the shrimp. Leave the tails on. Season shrimp with salt and pepper. Heat Oil (enough to deep fry) to 180 degrees C.
Put Infinity Panko Crumbs in a shallow dish. Add seasonings to taste and mix well. Put Infinity Tempura flour in a separate shallow dish. Beat the eggs and water together. Dip the shrimp in egg and water mixture. Add the shrimp to the Tempura flour. Toss it to coat evenly. Dip the shrimp in egg and water mixture again. Toss the shrimp in the Panko breadcrumbs. Fry in hot oil at 180 degrees C until golden brown, about 3 minutes. Turn the shrimp to evenly brown them.
Drain the fried shrimp on paper towels. Keep fried shrimp warm while frying another batch.
Serve with lemon wedges, sweet chilli sauce and/or tartar sauce.