Shrimp Jun
"This is a quick and easy dish that still tastes like it took a lot of time and effort. Add your favorite sides or banchan and enjoy!" - Chef Dorvin Shinjo, Development Chef
Ingredients
- 1 bag Maika'i Shrimp, 13/15 raw, easy peel, shell-on
- 1 bag All-Purpose Flour
- 3 Eggs, large
- 2 cups Aloha Shoyu
- 1 cup Maika'i Organic Apple Cider Vinegar
- 2 tablespoons Canola Oil
- Salt & pepper to taste
- Sesame seeds optional
- Green onion optional
Instructions
- Peel and wash your shrimp then pat dry with a paper towel. Using a small knife, butterfly the shrimp so that it lays flat. Season with a pinch of salt and pepper.
- Lightly coat each shrimp in all-purpose flour and shake off any excess.
- Beat the eggs in a bowl. You can add a pinch of salt.
- Heat a non-stick skillet over medium heat and add a thin layer of cooking oil.
- Dip each floured shrimp into the egg batter, ensuring it's well coated, and place it in the heated skillet. Cook for 1-2 minutes per side or until the shrimp is golden brown and cooked through.
- For dipping sauce, combine the shoyu and vinegar and set aside.
- Remove shrimp the skillet and place on a plate lined with paper towels to drain any excess oil. Serve warm with dipping sauce. You can also pair with hot rice and a variety of small side dishes called banchan.
YOUR OWN NOTES
