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Bowl with marinated panko shrimps
Naturally Brewed Soy Sauce
Panko - Japanese Style Crispy Bread Crumbs
Main courses
Seafood
Vegetables
Noodles & Pasta
Ingredients for 4 portion(s)
PANKO SHRIMPS
- 200 g large fresh shrimps
- 1 tsp TABASCO® Pepper Sauce
- 1 tsp grated fresh ginger
- 1 clove grated garlic
- 3 tbsp Kikkoman naturally brewed soy sauce
- Juice from 1 lime
- 100 ml wheat flour
- 2 eggs
- 2 tbsp milk
- 75 g Kikkoman panko breadcrumbs
- 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
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.
Used products in this recipe
Ingredients for 4 portion(s)
PANKO SHRIMPS
- 200 g large fresh shrimps
- 1 tsp TABASCO® Pepper Sauce
- 1 tsp grated fresh ginger
- 1 clove grated garlic
- 3 tbsp Kikkoman naturally brewed soy sauce
- Juice from 1 lime
- 100 ml wheat flour
- 2 eggs
- 2 tbsp milk
- 75 g Kikkoman panko breadcrumbs
- 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
