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.
I'm totally hooked. I will make this often. It is amazing.
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
Loved it. Simple, but very tasty.
I admittedly made a few changes, but I think the concept is the same and made it so good.
this looks and smells great! and very easy.
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
This stuff is seriously amazing!
Great Dish! Have been making this for years and it never fails to all get eaten up.
Love, love, love it.Made it twice now
Thank you for another winner recipe!
I made these for thanksgiving, people said they were good.
What a wonderful inspiration!
This is my go-to recipe
Thanks for the suggestion!
What an absolutely wonderful recipe
This is a beautiful dish!
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
AMAZING!