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 tonight and it was wonderful!
This website has been my go-to for weekly meal planning the past couple of years
Thank you so much for this recipe!
I made this and it was marvelous!
Made this last night and I absolutely love it.
This is a great recipe. I just made it and will make it again soon.
OMG. Thank you for this recipe, it is wonderful!
Mmmm lovely
I cannot thank you enough for this beautiful recipe!!!!
I made this dish for dinner tonight and it was excellent.
I made this for a party this weekend and it was a great hit!
Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.
Great Dish! Have been making this for years and it never fails to all get eaten up.
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
Absolutely delicious.
AMAZING!
I love this recipe