Chinese Style Deep Fried Salty Shrimp

It’s so crispy you can eat the shells! Chinese Style Deep Fried Salty Shrimp is a simple recipe of lightly dusted shrimps which is quickly deep fried before it is tossed in a hot and umami filled herbs and aromatics.


What’s good with the majority of Chinese dishes is that they are really easy to prepare and cook, I think that is why this cuisine is so popular and Chinese restaurants are thriving because everything can be freshly made in a very fast manner and the dishes are very simple but very tasty. All you need is to wait for 15 minutes and you have a piping hot freshly cooked dish in front of you. One of those quick and easy dishes is our recipe for today, the Chinese Style Deep Fried Salty Shrimp.

If you have been to Chinese restaurants then you probably would know about our dish today as they are quite famous. A very simple recipe which only takes 5 minutes to deep fry then tossed in a hot and savoury spice mixture that clings to the crispy outer shell, trust me this is addictive.

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Chinese Style Deep Fried Salty Shrimp

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Chinese

Description

Chinese Style Deep Fried Salty Shrimp is a simple recipe of lightly dusted shrimps which is quickly deep fried before it is tossed in a hot and umami filled herbs and aromatics.


Ingredients

Units Scale
  • 16 pcs whole jumbo shell-on head-on shrimps
  • 1 egg, beaten
  • 1/2 cup cornstarch
  • 4 cloves garlic, minced
  • 2 stalk spring onions, thinly sliced
  • 1 tsp five-spice powder
  • 1 tbsp Sichuan peppercorn
  • 1 tsp dried red chilli flakes
  • salt
  • freshly ground black pepper
  • 3 cups oil, for deep frying

Instructions

  1. Heat 3 tbsp of oil in wok then sauté garlic and spring onions in low heat until browned.
  2. Bring heat to medium, add the red chilli flakes and Sichuan peppercorn then continue to cook for 30 seconds or until aromatic.
  3. Remove everything from the wok and place it in a large heatproof bowl.
  4. Using the same wok, fill it with oil for deep frying.
  5. While oil is heating, combine egg and cornstarch together. Add the shrimp then toss to coat.
  6. Deep fry shrimps in small batches for 3-4 minutes or until cooked and crispy. Remove from wok, drain then place in a paper towel lined plate to remove excess oil.
  7. Add the shrimps in the bowl with browned aromatics, toss then season with five-spice powder, salt and freshly ground black pepper.
  8. Serve while hot.

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4 Responses

  1. These look lipsmakingly delicious and so flavourful with those powerful spices.

  2. suituapui says:

    Of course it will depend on the shrimps – I found those over at your side rather bland, so tasteless unlike the ones we get here, fresh from the sea.

  3. I have never been able to bring myself to eat shrimp with their shells – I assume they are intended to be eaten? The spicing and flavors are wonderful.

  4. Raymund, these must be fabulous with the Sichuan peppercorns and the chilies!

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