Five Spice Crispy Panko Shrimp Recipe

1 lb fresh raw shrimp, peeled and cleaned
2 tsp soy sauce
1 tsp rice wine
1 tsp Chinese Five Spice seasoning
1/4 tsp black pepper
2 cups peanut oil
1/2 cup cornstarch
2 large eggs, beaten
1 cup panko bread crumbs

Cut the shrimp in half lengthwise, maintaining the shape of the shrimp. Cutting them in half speeds up the cooking process.

In a bowl, stir together the soy sauce, rice wine, seasoning, and black pepper, then add the shrimp and stir to coat well. Let shrimp sit for 15 minutes.

Put a wok or deep heavy skillet on high heat, add the peanut oil, and bring up to a hot temperature.
Remove the shrimp from the bowl and coat with the cornstarch, shaking off any excess.

When oil gets hot, dip each shrimp into the egg mixture, shake gently, then dip into the panko bread crumbs, shake gently, then lower into the hot oil. Repeat for all the shrimp, but do not overcrowd the wok or the temperature will drop. Fry in batches if necessary.

Let the shrimp fry in the oil until the shrimp is pink, which should take only about 2 minutes, then remove to a paper towel covered rack to drain and cool.

Add salt if desired and serve while still warm or at room temperature.