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1
Cut into the shrimp from the back side, butterfly them and take out the veins.
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2
(Be careful not to cut the shrimp in half.)
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3
Wash the butterflied shrimp under running water, and pat dry with paper towels.
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4
Line the shrimp up facing in alternate directions as shown in the photo.
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5
Spread out a piece of plastic wrap about 3-4 times the length of the shrimp.
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6
Put the butterflied and dried shrimp on the plastic.
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7
Sprinkle with salt and pepper, and spread with mayonnaise using the back of a spoon.
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8
Coat with panko.
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9
Fold the plastic wrap over the breaded shrimp, and press down with your hands.
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10
Turn the wrapped shrimp over (be careful not the let the panko spill out).
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11
Sprinkle the other sides of the shrimp with salt and pepper, spread with mayo, and coat with panko.
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12
Wrap up the shrimp completely with the plastic wrap.
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13
You can freeze them at this stage.
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14
Once the panko have adhered to the surface, fry the shrimp right away.
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15
If you have frozen the shrimp, just break off as many as you need and fry them.
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16
Fry them in a generous amount of oil over medium heat until golden brown.
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17
Drain the oil.
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18
(If it's a bother, just serve the shrimp straight away on a bed of shredded cabbage.)
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19
This was my hubby's bento one day.
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20
The shrimp are next to the broccoli.
