Shrimp Fry Bento Recipe

Pat shrimp dry with paper towels. If not already, peel and devein leaving tails on. Lightly score the underside of each shrimp to prevent curling (make 2 small shallow slits along the belly). Place shrimp in a bowl and toss with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Let sit 10 minutes while you prepare coatings.

In a shallow bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp granulated garlic and 1/2 tsp smoked paprika. In a separate bowl beat 1 large egg with 1 tsp soy sauce and 1/2 cup cold water until just combined to create a thin batter (consistency of heavy cream). Place panko breadcrumbs in a third shallow dish.

Working a few shrimp at a time, dredge each shrimp first lightly in the dry flour mixture (shake off excess), then dip into the batter to coat, letting excess drip off, and finally press into panko to fully coat. Place coated shrimp on a wire rack while you heat the oil. Repeat until all shrimp are coated.

Pour about 4 cups neutral oil into a wide, heavy pot or deep skillet to a depth of about 2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a small piece of batter into the oil: it should sizzle and rise steadily without browning immediately.

Fry coated shrimp in batches (do not overcrowd) for 2 to 3 minutes per batch, turning as needed, until golden brown and cooked through. Maintain oil temperature between 320–350°F; if it browns too fast, reduce heat. Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet to drain and keep crisp. If necessary, keep finished shrimp warm in a 200°F (95°C) oven for up to 10 minutes while finishing remaining batches.

While shrimp fry, assemble sides: portion 2 cups steamed short-grain rice into bento box or meal container. Add 1/2 cup quick-pickled cucumber (made by slicing cucumber and tossing with 1 tbsp rice vinegar, 1 tsp sugar and pinch salt), 1 cup blanched broccoli florets, and 1/4 cup shredded pickled daikon if using.

Make dipping sauce

In a small bowl combine 3 tbsp mayonnaise, 1 tsp sriracha, 1/2 tsp soy sauce and 1/2 tbsp lemon juice. Taste and adjust heat or acidity as desired. Transfer to a small container for the bento.

Arrange 4–6 fried shrimp on top of or next to the rice in the bento. Sprinkle sesame seeds and chopped scallions over shrimp, and add lemon wedges on the side. Include the dipping sauce container. Serve immediately so shrimp remain crisp.