Applebee's Copycat Recipe
Plump, succulent shrimp coated in crispy panko bread crumbs and fried, then tossed in a spicy sauce.
For the Shrimp:
1 1/2 lbs shrimp
2 tablespoons water
1 cup panko
1 cup flour
salt and pepper, to taste
seasoning salt, to taste
oil, for cooking
2 tbsp chili bean paste
¼ cup sherry
¾ cup chicken broth
2 tbsp oyster sauce
1 tsp chili paste
1 ½ tsp cornstarch
MAKE THE FRIED SHRIMP
Butterfly shrimp by cutting vertically down the back of the shrimp. Leave tails on.
Season shrimp with salt, pepper, and seasoning salt.
Heat enough oil to deep fry the shrimp in a skillet to 350 degrees F.
Put panko crumbs in a shallow dish. Add seasonings to taste and mix well.
Put flour in a separate shallow dish.
Beat the eggs and water together.
Dip the shrimp in the egg-water mixture.
Add the shrimp to the flour. Toss to coat.
Dip again in egg-water mixture.
Toss shrimp in panko crumbs.
Fry in hot oil at 350 degrees F until golden, about 3 minutes.
You may have to turn the shrimp to evenly brown them.
Drain the fried shrimp cooling racks over paper towels.
Keep shrimp warm while frying batches of shrimp.
MAKE THE SAUCE
In a large cup mix together all of the ingredients for the sauce, making sure that the cornstarch dissolves thoroughly.
Heat a wok or large skillet on high with the teaspoon of oil.
Add the sauce and let it simmer for 1 minute to thicken. Add the shrimp, toss to coat, and simmer for 1 more minute.
STEAK QUESADILLA TOWERS
Sirloin steak topped with onions, pico de gallo, peppers, and cheese. Rolled in a grilled tortilla and served with salsa.
With this one you are basically making a fried fajita burrito.
1 large flour tortilla
1 cup of steak fajita mixture
1/4 cup Mexican cheese blend
pico de gallo to taste
Place all the ingredients on top of the tortilla.
Fold the ends over and roll into a tight burrito.
Insert toothpicks to hold it together.
Fry in 1 inch of oil in a skillet until golden brown.
Serve with salsa on the side for dipping.