Panko dusted Thai Shrimp
My husband loves shrimp.I always keep it frozen in hand for lazy meal night.I like using shrimp because it cooks so fast.It is perfect for quick and light meal.I didn’t grew up on shrimp.Fish was available to us easily but not shrimp.In India,they are called ‘Prawns’ and the biggest one is referred as ‘Tiger Prawns’.Prawns tend to be bigger in size then shrimp here.It is popular in coastal regions of India.
I remember the trip i made to my roommate’s home,during my studies in South India city ,since i could not go to my home in weekend.It took me almost one and half almost 2 days of train journey (wait time included)to go to my home in North India.I got a glimpse of ocean,’Bay of Bengal’, for the first time and tasted some of the best prawn dishes during that visit.I still have a very vivid memory of it and i have never been able to replicate it.Drool…yes drool.
Getting back from the memory lane,you must have noticed that i am in love with ‘Green Thai’ spice i got.So i didn’t spare shrimp from it either.This is how i made them.
Ingredients Instructions Notes Shrimp does not take time to cook at all.Once it changes the color to pink and curls up,it means it is done.Overcooking shrimp makes it rubbery. I didn't run the shrimp through the egg wash before coating it in panko,so it had hard time sticking to the shrimp.That explains the word 'dusted' and not 'crusted',just in case,you wanted to know.Of course if you are not lazy like me,you can run it through the egg mixture before coating it. You can use regular bread mixture,coconut flakes instead of 'Panko' or just saute it without any coating. You can coat multiple shrimp at a time in Panko,just make sure you are not making the mixture soggy in this process.
