Panko-crusted shrimp with chives and Mexican Sriracha from Bäco: Vivid Recipes from the Heart of Los Angeles (page 148) by Josef Centeno and Betty Hallock

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Notes about this recipe

  • peaceoutdesign on January 04, 2023

    Love the Sriracha but also made the Chimichurri which toned down the heat of the Sriracha when needed. I would not hesitate to use frozen panko shrimp for a fast dinner or app.

  • VineTomato on January 02, 2018

    Excellent! At first this had me a bit worried as the panko did not appear to be sticking. best fried prawns we’ve made. Next time might add some flavour to the flour - paprika, garlic powder. The Mexican Sriracha was divine. Served with flatbreads and poblano feta dip.

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