日式面包糠炸虾，外壳轻盈酥脆，内里鲜嫩多汁。秘诀在于三步裹粉法和精准的油温控制。
普通面包糠炸出的外壳更厚实、颜色更深。Panko面包粉能做出轻盈、酥脆的外衣，这正是日式风格的特点。没有Panko的话，可以将去边白吐司用粗孔擦丝器磨碎，稍微烤干即可。
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档案里的更多菜肴 — 按它们和你当下在做的这道菜的重合度挑出来。
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The residual heat continues cooking the large tiger shrimp for 2-3 minutes after you remove it from the pan. I pull my panko shrimp when it looks slightly underdone in the center — it finishes perfectly on the plate.
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The residual heat continues cooking the large tiger shrimp for 2-3 minutes after you remove it from the pan. I pull my panko shrimp when it looks slightly underdone in the center — it finishes perfectly on the plate.