Shrimp nuggets
If you're a fan of chicken nuggets, you will love this home version of a new addition to the menu of McDonald's Japan. Serve your chrimp nuggets with reduced tare and chili sauce for dipping.
Ingredients
- 2 cups shrimps peeled and deveined
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 2 heaping tablespoons potato starch
- 1 cup panko
- reduced tare for dipping
- chili sauce for dipping
Instructions
- Press the shrimps between stacks of paper towels to dry the surface.
- Grind the shrimps in a food processor (or chop manually using a heavy knife).
- Mix together the shrimps, salt, pepper and potato starch.
- Coat the bottom of a container with panko, spread the shrimp mixture on top, cover with more panko, cover the container tightly and chill for an hour.
- Dump the shrimp mixture on a cutting board, use a knife or spatula to divide into equal portions (12 to 16, depending on how small or large you want your shrimp nuggets).
- Flatten each portion lightly with your hands and roll in more panko until completely covered.
- In a frying pan, heat two inches of cooking oil until it reaches 350F.
- Fry the shrimp nuggets in batches for about a minute or just until the panko is browned and crisp.
- Drain the shrimp nuggets on paper towels to remove excess oil.
- Serve with chili sauce or tare sauce, or both, for dipping.