Italian Asian Fried Shrimp

Where Two Traditions Meet Quietly

There's something genuinely curious about the space where two culinary traditions brush up against each other — not competing, but conversing. This dish lives in that space. A simple pan-fry, the kind you might find yourself doing on a Tuesday without much ceremony, elevated by a reduction that carries both the depth of Italian restraint and the bright, layered complexity of the East. The shrimp ask very little of you. The result, though, is something more interesting than either tradition would have offered alone.

Ingredients

• 1/2 pounds shrimp, peeled and deveined
• 1/2 cups flour
• 2 eggs, beaten with 1 Tbsp of water
• 3/4 cups Vigo Coconut Panko Bread Crumbs
• 1/2 cups vegetable oil
• 1/2 cups Alessi Italian Asian Fusion Reduction
• chopped parsley for garnish

Instructions

1. Place flour, eggs and bread crumbs in three separate, shallow dishes.
2. Dip shrimp in flour, then eggs and then dredge in bread crumbs.
3. Heat oil in a large skillet over medium heat.
4. Fry shrimp in batches in heated oil until cooked, about 2 – 3 minutes on each side.
5. Sprinkle with parsley and serve with Italian/Asian Fusion as a dipping sauce.