Recipes

Panko Crusted Shrimp Lollipops

This dish is so versatile, you can use it with just about anything. We also made this panko dish with chicken and squash, for a vegetarian option. Japanese Panko bread crumbs gives fried foods and awesome, crispy, crumbly texture. There’s always at least a bag of panko in our pantry as back up because when we need a last minute dish, anything with panko is always a hit! Give panko a try, you’ll love it! The marinade for the soon-to-be-fried-goodies is optional. If you are serving them with the Ginger Soy Caramel Sauce, we recommend not to marinate the shrimp or squash, so that there is more contrasting flavors between the shrimp and the sauce. The chicken still benefits from the marinade, but if you choose to skip this step, brine the chicken for about 30 minutes instead. The end result will be a juicier meat.

Ingredients:

1/2 pound shrimp, shelled & deveined
1/2 pound chicken or 2 zucchini (other options). Cut into about 2-3 inch strips.

Optional Marinade:

2 T Sesame Oil (optional)
3-4 dashes of Fish Sauce (optional)
1/4 c Soy Sauce (optional)
3 T Granulated Sugar (optional)
1 T Finely Grated Fresh Ginger (optional)
2 Cloves Garlic, finely mashed in mortar & pestle (optional)

Breading & Frying:

2 eggs, beaten
1 c Flour
1 c Panko bread crumbs
Vegetable oil to fry

Tooth picks or short bamboo skewers

Preparation:

Optional Marinade:
In bowl mix sesame oil, fish sauce, soy sauce, granulated sugar, ginger, and garlic until sugar is completely dissolved. Marinade shrimp (chicken or zucchini) for about 20 minutes.

Breading & Frying:
Place beaten eggs, flour, and panko each into separate bowls.

Heat about 3/4″ of oil in pan to about 350° F for frying. Fry shrimp, chicken or zucchini until cooked and golden brown on each side. These ingredients cook very quickly (especially the shrimp), so be ready to flip them, then pull them out of the oil after a minute of so of frying on each side.

Place on paper towels to remove excess oil. Skewer and assemble! Dip with Ginger/Soy Caramel Dip (recipe follows).



Ginger Soy Caramel Sauce

This is a tasty and versatile sauce which is still fluid, yet coating at room temperature. You can use it as a dip or glaze of many dishes. It’s fantastic with salmon, shrimp, chicken, pork… The additional ingredients to the basic caramel sauce adds depth to the flavoring and alleviate the “dessertâ€