Instructions

1. 1

   Soy sauce for dipping

2. 2

   Peel and devein shrimp,but leave tails attached.Wash well in salted water until water runs clear.This will be 5 or 6 changes of water.Dry on paper towels. Beat eggs in a bowl.

3. 3

   Pour flour and panko onto separate pieces of waxed paper. Holding a shrimp by the tail,roll it in the flour,egg and panko.

4. 4

   Place on cookie sheet.Repeat with remaining shrimp.This may be done several hours in advance,but keep them in the refrigerator.

5. 5

   Heat oil in a pan to 350 degrees.Deep-fry shrimp until they turn light golden brown.You may need to do this in several batches,because if you crowd out the pan,they will not brown properly.

6. 6

   Drain on paper towels.

7. 7

   Cut

8. 8

   Note:The Japanese eat a lot of foods at room temperature and fried food coated with panko stays crisp for several hours,hence it is good picnic food.This dish is served as an appetizer course in a Japanese meal but would also make a good hors d'oeuvre at a Western-style party.