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Beignets de Crevettes Croustillants au Panko

Beignets de Crevettes Croustillants au Panko

Ces beignets de crevettes croustillants au Panko offrent un contraste irrésistible entre une panure dorée et ultra croustillante et une chair tendre et juteuse. Inspirés de la tempura japonaise, ils sont légers, savoureux et parfaits pour un apéritif chic ou une entrée gourmande. Une recette rapide qui impressionne à coup sûr.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Fusion
Ingredients Method Notes

Ingredients
  

Shrimp Base
  • 500 g shrimp peeled, deveined, tails on
Batter
  • 150 g all-purpose flour
  • 2 eggs
  • 200 ml sparkling water very cold
Coating
  • 100 g panko breadcrumbs
Seasoning
  • 2 cloves garlic minced
  • 2 stalks green onions chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 500 ml vegetable oil for frying
Serving
  • 1 lemon cut into wedges
  • 10 g fresh cilantro optional garnish

Method
 

  1. Pat the shrimp dry thoroughly with paper towels to ensure the batter adheres properly.
  2. In a bowl, whisk together eggs and very cold sparkling water. Gently add flour, leaving small lumps for a lighter batter.
  3. Add minced garlic, chopped green onions, salt, and pepper to the batter and mix lightly.
  4. Dip each shrimp into the batter, then coat immediately with panko breadcrumbs, pressing lightly to adhere.
  5. Heat oil to 170°C in a deep pan or fryer.
  6. Fry shrimp in batches for 2–3 minutes until golden and crispy.
  7. Remove and place on paper towels to drain excess oil.
  8. Serve immediately with lemon wedges and optional fresh cilantro garnish.

Notes

Use very cold sparkling water to achieve a light, airy batter. Avoid overcrowding the pan during frying to maintain oil temperature and crispiness. Serve immediately for best texture.