Ingredients:
Shrimp
- 680g Large shrimps, peeled and deveined
- 3 eggs
- 2 cups Panko bread crumbs
- 1/4 cup Flour
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Ground giner
- 1/2 tsp Pepper
- 50g Canola oil
Sauce
- 3/4 cup Woh Hup Thai Sweet Chilli Sauce
- 3 tbsp Light soy cause
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey
Preparation:
1. Preheat oven to 220° C. Add panko to a large baking sheet and toss with canola oil until evenly covered then spread panko into an even layer. Bake for 5-7 minutes or until golden, stirring through. Transfer panko to a plate.
2. In a bowl, whisk flour, garlic powder, ground ginger, salt and pepper together. In a separate bowl, whisk the eggs together.
3. Drew few shrimps at a time, in the flour mixture followed by the egg mixture. Firmly coat with panko after letting the excess drip off.
4. Heat oil in a skillet, shallow pan fry shrimp in batches until golden brown. Heat off and remove.
5. Meanwhile, whisk sauce ingredients and heat to simmer in a large saucepan. Add cooked shrimp and toss. Serve.
