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Panko Shrimp and Mango Sauce
Pacific Hotel's Pacific Coast Highway
1 cup Japanese panko bread crumbs (available in Asian markets)
Salt and pepper to taste
1/2 cup flour
16 large shrimp (1 oz. each), tails on, peeled and de-veined
3 whole eggs, beaten
16 6-inch wooden skewers
Canola or peanut oil for frying
Season the bread crumbs with salt and pepper. Lightly flour the shrimp.
Then, dip each one into the beaten eggs and coat lightly with bread crumbs.
Set the shrimp aside while you prepare the mango sauce.
2 fresh, ripe mangoes, peeled and pitted
1/2 cup water
1 red bell pepper, seeded
1 tbsp. chopped fresh cilantro
1 tsp. chopped fresh ginger
1 tsp. sriracha-style Thai chili sauce (available in Asian markets)
1 tsp. lime juice
1 tsp. sugar
Salt to taste
Put 1 mango in a blender with the water, and puree. Place the puree in a
mixing bowl and set aside. Finely dice the remaining mango and the bell
pepper, add to the mango puree. Stir in the remaining ingredients and salt
to taste. Place the shrimp on the skewers and straighten them out. Deep-fry
the shrimp a few at a time, in 350 degree oil. Each batch should take 2 to 3
Serve with the mango sauce for dipping and a salad of mixed greens. Serves
four as an appetizer.
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