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Bowl with marinated panko shrimps
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Bowl with marinated panko shrimps

Bowl with marinated panko shrimps

Ingredients for 4 portion(s)

PANKO SHRIMPS

  • 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.

Ingredients for 4 portion(s)

PANKO SHRIMPS

  • 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