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.
Made this last night and I absolutely love it.
Wow â I tried this recipe tonight & was impressed!
Wow, I'm the first to make this? Cool. This was really easy to make
Great Dish! Have been making this for years and it never fails to all get eaten up.
This website has been my go-to for weekly meal planning the past couple of years
this looks and smells great! and very easy.
LOVE IT! now my go to recipe.
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
I made these for thanksgiving, people said they were good.
What an absolutely wonderful recipe
I've already made this twice now, it's so easy to improvise!
i loved it so simple but very elegant.
I made this yesterday not 5 minutes after I saw the recipe.
I loved it,I made it for a very dear friend and she was impressed
Thank you so much for this recipe!