Chinese Fried Butterfly Shrimp
Serves 1
Directions
- 1Start with jumbo shrimp, clean, butterfly, and leave the tails on.
- 2Whip up one egg white in a bowl.
- 3Add the cleaned shrimp to the egg white.
- 4Season with black pepper, salt, garlic powder, onion powder, and five spice powder.
- 5For a light and crispy batter, mix in equal parts flour and cornstarch, and about 1 tablespoon of water.
- 6Coat the shrimp in the batter.
- 7Fry in hot oil until golden brown and crunchy.
- 8Serve or lather them up in homemade duck sauce or hot mustard.
Ingredients
- jumbo shrimp
- 1 egg egg white
- black pepper
- salt
- garlic powder
- onion powder
- five spice powder
- flour
- cornstarch
- 1 tablespoon water
- hot oil
- homemade duck sauce
- hot mustard
Equipment
knifebowlwhiskfrying panchopsticksslotted spoonplatepaper towel
Tips
- Season shrimp with salt, white pepper, 5-spice, onion & garlic powder.
- For a light, crisp coating, mix flour, cornstarch and about 1 tablespoon of water for the batter.
- Double fry for maximum crispiness: first at 325°F (163°C) until lightly golden, then at 375°F (190°C) for extra crunch.