Camarão empanado com panko

Ingredientes

• 400 g large raw shrimp (peeled, tail on)
• 100 g panko (Japanese breadcrumbs)
• 50 g flour
• 2 eggs, beaten
• Salt and pepper to taste
• 1 tsp garlic powder
• Sunflower oil for frying
• For the sriracha mayo:
• 4 tbsp mayonnaise
• 1.5 tbsp sriracha
• 1 tbsp lime juice
• For garnish: fresh coriander or spring onion

Modo de preparo

1. 1

   Pat the shrimp dry with paper towels. Lightly season them with salt, pepper and a pinch of garlic powder.Prepare three deep plates: one with flour, one with beaten egg and one with panko.Dredge each shrimp in the flour first, shake off the excess, dip it in the egg, then roll it well in the panko. Press the panko lightly so it adheres well.Heat a layer of sunflower oil (about 1 cm) in a frying pan over medium heat to roughly 175°C (350°F). Test with a small piece of panko: if it sizzles immediately, the oil is ready.Fry the shrimp for 2 to 3 minutes until golden brown, turning them halfway. Work in batches so the pan doesn't get too crowded and the oil stays at temperature.Let the shrimp drain briefly on paper towels.Meanwhile make the sriracha mayo: stir the mayonnaise, sriracha and lime juice together until smooth.Serve the shrimp immediately on a plate, garnish with fresh coriander or spring onion and place the dipping sauce alongside.