• Lays Ketchup 
• Ruffles Double Crunch
• Cheetos Bag of Bones
• Spooky Snack Pack

51/60 counts, 61/70 counts or 71/90 counts

1Lb. Bag, Frozen 

Peeled & Deveined

$6.49 each

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LET'S MAKE POPCORN SHRIMP!!

Ingredients

• 400g White shrimp
• Pinch of Salt and pepper
• Dry breadcrumbs, as needed
• Vegetable oil, as needed
• 1/2 tsp. dried parsley

☆Batter

• 6T. all-purpose flour
• 2T. Water
• 2 Eggs

★Dipping Sauce

• 4T. Tomato ketchup
• 4T. Mayonnaise

Instruction

1. Pat dry with a paper towel and season with salt and pepper.
2. Mix together ★ to create the dipping sauce.
3. Mix together ☆ to create the coating for the shrimp then dip each shrimp into the mixture.
4. Coat each shrimp with breadcrumbs.
5. Heat oil to 350 Fahrenheit. Fry shrimp for a few minutes until golden brown and cooked through.
6. Enjoy!!

Asahiyama Junmai excels in balance, with a quick clean finish. Refreshing chilled, full of flavor neat or gently warmed. It pairs well with Ebi with Chili Sauce, Pork Kimchee, spicy food as well as all types of Japanese cuisine.

SPEC SHEET

Class: Junmai

Size: 720ml

Brewery: Asahi Brewery

Founded: 1830

Prefecture: Niigata

Rice: Niigata Rice

Polishing Rate: 65%

Alcohol: 15.0%

Acidity: 1.5

Toji: Yoshihiko Anzawa

Serve Chilled or Room Temperature