To augment my repertoire of small Japanese-style dishes, I made these crispy shrimp wafers with ponzu. I've never had them anywhere else but at home. Has anyone? I think they bring out every nuance of shrimp flavor and are addictive.
Peel and devein a bunch of large shrimp, slicing along the back to butterfly. Lay between sheets of waxed paper or cling film and hammer gently with a flat-sided mallet until they are evenly thin and flat. Lightly coat in corn starch and fry, uncrowded, in 350-degree oil for about a minute. They should be crisp, slightly golden, and not greasy at all. Serve immediately with ponzu dipping sauce.