Ah the breaded shrimps ! I love them especially with the wonderful tartar sauce. It’s a bit Machiavellian, by the way, because you eat one, then two, and you can’t stop at all! So why pankoco? Because I made a mixture of panko, the famous Japanese breadcrumbs and shredded dried coconut. You’ll see that I use fermented milk (again!) to wrap the shrimp before tossing them in the breadcrumbs and that’s the real trick to this recipe. The wrap-around design gives a crispy doughnut layer. To be tested at home as soon as possible! You can also make this recipe with fish… <\/p>\n","protected":false},"author":1,"featured_media":202598,"template":"","format":"standard","wprm_course":[754,746],"wprm_cuisine":[774],"wprm_keyword":[6476,6480,6427,6481],"wprm_ingredient":[6470,1048,930,952,1371,1006,1038,6464,6432,6472,6466,1903,1027,6469,6468],"wprm_ingredient_unit":[3711,285,318,170,167],"wprm_glossary_term":[],"wprm_equipment":[],"wprm_nutrition_ingredient":[],"class_list":["post-276925","wprm_recipe","type-wprm_recipe","status-publish","format-standard","has-post-thumbnail","hentry","wprm_course-accompagnement-en","wprm_course-aperitif-en","wprm_cuisine-japonaise-en","wprm_ingredient-a-mixture-of-chervil-flat-leaf-parsley-chives-and-tarragon","wprm_ingredient-dhuile-en","wprm_ingredient-de-farine-en","wprm_ingredient-de-lait-fermente-en","wprm_ingredient-de-vinaigre-blanc-en-2","wprm_ingredient-noix-de-coco-rapee-sechee-en","wprm_ingredient-oeuf-en","wprm_ingredient-panko-breadcrumbs","wprm_ingredient-peeled-shrimp","wprm_ingredient-pinch-of-espelette-pepper","wprm_ingredient-pinch-of-sugar","wprm_ingredient-poivre-en-3","wprm_ingredient-sel-en","wprm_ingredient-the-same-amount-of-pickles","wprm_ingredient-well-rounded-with-capers"],"acf":[],"recipe":{"id":276925,"slug":"breaded-shrimp-pankoco-tartar-sauce","post_status":"publish","date":"2019-07-12 08:48:00","date_formatted":"Jul 12","post_password":"","post_author":"1","language":"en","type":"food","image_id":202598,"image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/crevettes-panees-pankoco-sauce-tartare.jpeg","pin_image_id":0,"pin_image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/crevettes-panees-pankoco-sauce-tartare.jpeg","pin_image_repin_id":"","name":"Breaded shrimp Pankoco tartar sauce","summary":"
Ah the breaded shrimps ! I love them especially with the wonderful tartar sauce. It's a bit Machiavellian, by the way, because you eat one, then two, and you can't stop at all! So why pankoco? Because I made a mixture of panko, the famous Japanese breadcrumbs and shredded dried coconut. You'll see that I use fermented milk (again!) to wrap the shrimp before tossing them in the breadcrumbs and that's the real trick to this recipe. The wrap-around design gives a crispy doughnut layer. To be tested at home as soon as possible! 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