Hey Cookaholics Chef Kendra here and today i'm going to show you how to make
panko fried shrimp so lets you and I head into the kitchen and make it happen
we have canola oil we have shrimp we have panko flour black pepper sea
salt water seasoned salt and we have an egg hey guys subscribe and while you're
at it hit that notification bill so you don't miss a thing I'll show you how to
butterfly shrimp this shrimp is a 26 to 30 per pound size also known as
extra-large 26 to 30 just means that they are 26 to 30 shrimp per pound
now these shrimp already have been deveined in the devein means removing
the digestive tract from the back there's also a black line here but
that's literally a vein now to do this safely I kind of like to do it like that
but you lay it flat then you go from the back to the front you try not to cut all
the way through and then you flatten it out
like that that's butterfly now you can remove this if you like and if you do
take the tip of your paring knife and just go in like that
crack it egg drop the shell then you must drop the shell in or if you didn't
do it right I'm gonna mix this egg with this water give it a little scramble we
have our black pepper I saw enough seasoning salt
and mix these guys together now you have your butterfly shrimp and your seasoning
and we just gonna get that seasoning on here and use your hands and we know
they're nice and clean to work that seasoning in
gonna take a plate and we're gonna take our butter fire-swept
you're gonna dip them you're gonna dip them in the egg shake off the excess dip
them in the flour shake off the excess
dip them back in the egg shake off the excess and dip them in a pinko and set
them on a pleat now you let these guys sit for a while and you can see the
coating is on pretty well so move on we're gonna fry these guys up we're
gonna hook this stuff up like some boats gonna get this pan on we're gonna pour
in some vegetable oil up one inch of the pan now we're gonna use our trusty laser
thermometer to test the temperature we want this to come up to 350 degrees
Fahrenheit now you got your shrimp ready you're waiting for the oil to come up to
350 degrees you're gonna want a cooling rack over a plate this is gonna go
quickly once we start I mean it's all going down it's gonna go down really
fast fry this shrimp get it over here sprinkle a little salt
you also need some trusty Tong 3:47 that's good enough for me let's start
dropping these guys in here
you want to put them in away from you so the splatters just flatters that one
I'm not gonna overcrowd the pan you want to make sure you do not do that one more
are to be good
like I said it goes really quickly once they're golden brown they're done
and you can see how well that coating stays on
look at that that's beautiful scent that
and once you take this out you want to let the temperature come back up to 350
degrees before you drop your next back
while they're hot when they're right out of the pan they don't want a little sea
salt don't overdo it you don't want them too salty
these are delicious see this is the one who cut all the way through by accident
doesn't matter go but yo the link to the recipe is in the description below
chef Kendra is out peace