Bowl with marinated panko shrimps

Ingredients

4 portion(s)

Panko Shrimps

200 g
large fresh shrimps
1 tsp
TABASCO® Pepper Sauce
1 tsp
grated fresh ginger
1 
clove grated garlic
Juice from 1 lime
100 ml
wheat flour
2 
eggs
2 tbsp
milk
1 tbsp
sesame seeds
300 g
dried wheat noodles
 ¼ 
pointed cabbage
150 g
blanched edamame beans
2 
avocados
100 ml
mayonnaise (e.g. kewpie mayonnaise)
4 tbsp
sriracha chilli sauce
Fresh mint leaves and/or fresh coriander

Preparation

Step 1

Mix soy sauce, lime juice, TABASCO® Pepper Sauce, ginger, and garlic. Let the shrimps marinate in the mix for 15 minutes. Pick up the shrimps by their tails and dip them in flour, then in egg mixed with milk and lastly in panko breadcrumbs mixed with sesame seeds. When all the shrimps are breaded fry them in 180°C hot oil for 1-2 minutes. Place on kitchen towel.

Step 2

Cook the noodles according to the directions on pack. Divide the cooked noodles into 4 bowls. Put finely sliced pointed cabbage, edamame beans and diced avocado on top. Drizzle with mayonnaise and chilli sauce and place the fried shrimps on top. Garnish with fresh mint and/or coriander.

Recipe-ID: 897

Recipe as PDF

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Mix soy sauce, lime juice, TABASCO® Pepper Sauce, ginger, and garlic. Let the shrimps marinate in the mix for 15 minutes. Pick up the shrimps by their tails and dip them in flour, then in egg mixed with milk and lastly in panko breadcrumbs mixed with sesame seeds. When all the shrimps are breaded fry them in 180°C hot oil for 1-2 minutes. Place on kitchen towel.

Cook the noodles according to the directions on pack. Divide the cooked noodles into 4 bowls. Put finely sliced pointed cabbage, edamame beans and diced avocado on top. Drizzle with mayonnaise and chilli sauce and place the fried shrimps on top. Garnish with fresh mint and/or coriander.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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