Craving a dish that’s both incredibly flavorful and satisfyingly crunchy? Look no further than this authentic Chinese Crispy Shrimp recipe! This isn't your average breaded shrimp; we're diving deep into the art of achieving that perfect, shatteringly crisp exterior while keeping the shrimp juicy and tender within. Prepare to be amazed by the depth of flavor from a simple yet masterful blend of spices and a unique double-frying technique. Forget bland, overcooked shrimp – this recipe guarantees a culinary experience that will leave you wanting more.
This recipe unlocks the secrets to creating truly exceptional Crispy Shrimp, far surpassing anything you've tasted before. We'll guide you through each step, from expertly preparing the shrimp to mastering the frying process and achieving that golden-brown, perfectly crisp finish. Ready to transform your cooking skills and impress your friends and family? Let's get started with our detailed, step-by-step guide!
Tools Needed
- Frying pan
- Thermometer
- Wire rack
Ingredients
- Shrimp
- Tempura Batter (or Cornstarch)
- Five-Spice Powder
- Garlic
- Soy Sauce
- Black Pepper
- Sesame Oil
- Oil for frying
- Sweet and Sour Sauce (optional)
- Sichuan Peppercorns & Dried Chilies (optional)
- Rice Wine & Soy Sauce (optional)
- Tenny Dipping Sauce (optional)
Step-by-Step Instructions
Step 1. Prepare the Shrimp and Batter
- Black tiger, wild gulf, Pacific, or prawns, based on preference and availability.
- If using tempura batter, follow package directions. If using cornstarch, prepare a slurry with water.
- Marinate shrimp with your chosen seasonings (five-spice powder, garlic, soy sauce, black pepper, sesame oil) to enhance flavor.
- Evenly coat the marinated shrimp in the prepared batter or cornstarch.
- Allow the coated shrimp to dry slightly on a wire rack to help the batter adhere better.
Step 2. Fry the Shrimp
- Heat your chosen oil (peanut, canola, or vegetable) to the correct temperature (350°F-375°F) using a thermometer.
- Fry the shrimp in small batches, ensuring not to overcrowd the pan, until golden brown and crispy.
Step 3. Drain and Finish
- Place the fried shrimp on a wire rack to drain excess oil and prevent sogginess.
Step 4. Serve
- Serve immediately with your preferred sauce (sweet and sour, Sichuan peppercorn and chili, Tenny, etc.),
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Maintain oil temperature: Overcrowding the pan can lower the oil temperature, resulting in soggy shrimp.
- Don't overcrowd the pan: Give each piece of shrimp space to bubble freely for optimal crispiness.
- Use a wire rack for draining: This prevents steam from making the bottom soggy.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 15-25g
- Protein: 20-25g
FAQs
1. What's the secret to extra crispy shrimp?
The key is a double-frying technique. The first fry cooks the shrimp through, and the second fry creates the incredibly crisp exterior.
2. Can I use frozen shrimp?
Yes, but make sure to thaw them completely and pat them very dry before proceeding with the recipe. Excess moisture will prevent crispiness.
3. What can I substitute for cornstarch?
While cornstarch is ideal for that signature crispiness, you can try using arrowroot powder or potato starch as alternatives, but the results might vary slightly.
With its perfect balance of crispy texture and savory flavor, this authentic Chinese Crispy Shrimp recipe is sure to become a new family favorite. Impress your guests with this restaurant-quality dish, easily made at home. Now go forth and create your own culinary masterpiece!