Crisp, panko-encrusted shrimp are drizzled with a tangy chipotle sauce and nestled into corn tortillas along with a warm, easy-to-make cabbage slaw. For his taco truck, chef Michael Rypka created ...
Cut and coarsely dice the myoga. 2. Season the shrimp with salt and pepper and mix. Add the beaten egg, myoga, shiso and panko, and mix until the egg is well incorporated into the panko.
1. Start by placing flour, salt, panko, coconut and pepper in a bowl. Mix well. 2. Dip the shrimp into the mixture, giving them an even coating. 3. Place the shrimp into a deep-fryer at 180 degrees.