Ingredients
For the panko and peanut crusted shrimp
- 300 g raw shrimp
- 50 g panko breadcrumbs
- 50 g finely chopped peanuts
- 1 egg + a bit of water
- 50 g all purpose flour
- to taste salt and pepper
- Vegetable oil to fry, at least 500ml
For the dip
- 1 red pepper
- 400 ml apple / apple cider vinegar
- 400 ml water
- 50 g sugar
Instructions
For the dip
- Start with the dip so it has time to cool down.
- Peel the pepper and cut in small cubes
- Put everything in a pot and boil on high heat until it has reduces to 1/4 its original volume or has the texture of a liquid honey. Let cool down to room temperature.
- Blend until the dip is nice and even. Remember to scrape the sides of the blende with a spatula halfway through so no pieces of pepper are left behind.
For the shrimp
- Peel the shrimp. If you want to leave the last bit of the shell like I did, first twist it to one side and then the other until you hear a click. This separates it from the rest of the shell so you can comfortably peel it.
- Remove the vein by making a small cut on the top of the shrimp and pull on it gently. If it comes out completely then there's nothing else to do, but if it snaps, then you need to cut all along the shrimp to make sure you're removing all of it. Rinse if necessary. For more detail on how to do this you can watch the video above.
- Add salt and pepper to taste.
- Pass through the flour and remove the excess. Then through the egg beaten with some water and remove the excess. Finish with the panko and peanut mix.
- Once they all have their crust on put them in the fridge for at least 30min or in the freezer for 15 so the egg can do its job to stick the crust to the shrimp so it doesn't come off when we drop them in the oil.
- Fry on medium-high heat oil until nicely golden. Put them on a bowl or plate with kitchen paper to absorb the excess oil and serve warm.
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