- 1 Cup panko bread crumbs
- 1/4 teaspoon chili flakes
- 1 1/2 pound large shrimp, peeled and deveined
- 3 to 4 Tablespoons peanut oil
- 1/2 cup garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 1 jalapeno, chopped (leave seeds if you like it hot)
- 1 green onion, chopped
- 2 Tablespoons rice wine
- 1 Tablespoon sesame oil
- 5 sprigs cilantro, minced
1. Heat wok over medium-low heat. Add panko and chili flakes. Stir constantly until crumbs turn evenly golden tan. Watch carefully when crumbs begin to color because they will start to brown quickly. When you smell the aroma of toasted chili and the panko turns evenly golden tan, transfer to a bowl.
2. Heat oil in wok to 300 degrees. Add garlic. Stir about 1 to 1 1/2 minutes or until garlic stops sizzling, and turns golden but not brown and the garlic no longer clings together. Pour garlic through a fine strainer set over a bowl to drain (reserve oil). Immediately add garlic and salt to toasted panko and toss well. (Can be done ahead, cooled and kept in airtight container for 1 or 2 days.)
3. Wipe out wok and add 3 tablespoons reserved garlic oil. Heat over high heat until lightly smoking. Add onion, jalapeno and green onion and stir-fry for 30 seconds. Add rice wine and sesame oil and toss for 30 seconds. Add shrimp and 3/4 cup of the garlic panko and toss for 30 seconds.
4. Arrange shrimp on a platter and sprinkle with garlic panko and cilantro.