Panko Crusted Shrimp with Chili Garlic Glaze and Asian Slaw

Ingredients

Contains: egg, milk, wheat, peanut, tree nuts, soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound medium shrimp (31-45 per pound) I used local Georgia shrimp
• 1 1/2 cups all-purpose flour (you may need more)
• Kosher salt and freshly ground black pepper
• 3 eggs, beaten
• 1 tablespoon milk
• 2 cups Panko, crushed slightly in a food processor
• 3 - 4 tablespoons peanut oil, divided
• 1/4 cup rice wine vinegar
• 1/2 cup sugar
• 1 tablespoon fine sea salt
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 tablespoon sambal oelek
• 1/2 tablespoon chopped cilantro
• 1/2 tablespoon chopped mint
• 1/2 tablespoon chopped basil
• 1/2 head Savoy Cabbage
• 4 green onions, sliced thinly
• 3 tablespoon unsalted butter
• 1 package Ramen noodles (you will only use the dried noodles)
• 1/3 cup slivered almonds
• 1/4 cup sunflower seeds
• 1/4 teaspoon salt
• 1/2 cup canola oil
• 1/2 cup sugar
• 1/4 cup apple cider vinegar
• 1 1/2 teaspoons soy sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the shrimp dry. Set up three shallow dishes: flour seasoned with kosher salt and black pepper, the beaten eggs whisked with the milk, and the slightly crushed panko. Dredge each shrimp in flour, then egg, then panko, pressing to coat.

2. Make the chili garlic glaze: in a small saucepan combine the rice wine vinegar, 1/2 cup sugar, sea salt, minced garlic, minced ginger and sambal oelek. Simmer over medium-low heat 5 minutes until slightly syrupy, then keep warm.

3. Heat 1 to 2 tablespoons peanut oil in a large skillet over medium-high heat. Fry the shrimp in batches 1 to 2 minutes per side until golden and opaque, reaching 145°F (63°C), adding oil as needed. Drain on paper towels.

4. Toss the cooked shrimp with about half of the warm glaze in a bowl. Keep the remaining glaze to spoon over the shrimp when serving.

5. Melt the butter in a skillet over medium heat. Add the crushed dried ramen noodles and slivered almonds and cook 3 to 4 minutes, stirring, until golden. Add the sunflower seeds and cook 1 minute more, then remove from heat.

6. Thinly shred the Savoy cabbage. Chop the cilantro, mint and basil. In a jar, shake the canola oil, remaining 1/2 cup sugar, apple cider vinegar, soy sauce and 1/4 teaspoon salt to make the dressing.

7. Combine the shredded cabbage, sliced green onions and herbs in a large bowl. Add the dressing and toss, then fold in the ramen mixture just before serving.

8. Divide the slaw among plates, top with the glazed shrimp, and drizzle with the remaining glaze.