Iceberg lettuce or other green leaf lettuceshredded
Instructions
Shrimp Patty
Place 1/2 cup of shrimp in food processor and pulse till smooth. Chop the other 1/2 cup of shrimp into bite sized pieces.
In a mixing bowl, combine 1/2 cup blended shrimp and 1/2 cup chopped shrimp, 1 tbsp flour, sesame oil, garlic powder, salt and pepper. On parchment paper shape shrimp into 2 patties (you can make this into an extra large patty if you feel like it). Cover patties with plastic wrap and place in fridge for at least 30 minutes.
Assembly
Heat oil in a deep-fryer or heavy-bottomed pot to 350 degrees Fahrenheit (185 degrees C).
Meanwhile, set up your dredging station with three small bowls. One containing a cup of flour, the other the beaten egg and lastly the cup of panko.
Remove shrimp patties from fridge and coat with flour, then egg and lastly panko.
Deep fry for 3-5 minutes or until golden brown. Drain on paper towel and season immediately with salt.
Toast bun and shred lettuce.
Build with bottom bun, shrimp patty, shredded lettuce and your choice of sauce (tartar sauce, thousand island etc.) and top bun.