Shrimp in Bamboo Shape
Submitted by courtzilla
Crispy double-fried shrimp coated in cornstarch and egg batter with sesame oil. A Chinese-style golden fried shrimp with a shatteringly crunchy shell.
YIELD
6 servingsPREP
20 minCOOK
5 minREADY
25 minThe double-fry technique is what makes these shrimp extraordinary. First pass in hot oil sets the cornstarch and egg batter into a golden shell. Pull them out, let them drain, then back into the oil for a final minute. That second fry crisps the coating to a shattering crunch that stays crisp even as the shrimp sit on the plate.
The coating is deceptively simple: cornstarch rubbed onto salt-and-sesame-seasoned shrimp first, then a dip into a cornstarch-egg batter. That initial dry cornstarch layer creates a barrier between the wet shrimp and the batter, which is why the coating sticks instead of sliding off in the oil.
The crosswise gash at the top of each shrimp isn’t decorative. It lets the shrimp curl into that distinctive bamboo shape as it fries, and it also helps the coating grip the surface better.
Chef Tips
- Leave the tail segment on. It gives you a handle for dipping and frying, and it looks great on the plate.
- Heat the oil until almost smoking but not quite. Too cool and the coating absorbs grease; too hot and it browns before the shrimp cooks through.
- Pat the shrimp bone dry after peeling. Any surface moisture prevents the cornstarch from adhering and causes dangerous oil spatter.
Variations
- Salt and pepper shrimp: After the double fry, toss the hot shrimp in a mix of ground white pepper, salt, and five-spice powder.
- Sweet chili dip: Serve with a sweet chili dipping sauce for a Thai-inspired twist on the Chinese original.
Ingredients
Directions
Peel and devein the shrimp, but leave the last tail segment intact.
Rinse the shrimp and pat dry.
Give each shrimp a slight gash crosswise at the top.
Sprinkle the shrimp with 1 teaspoon salt and sesame oil and rub it in.
Dip the shrimp, one at a time, into the cornstarch.
Put ½ cup of the leftover cornstarch in a bowl and add the egg and the remaining salt.
Mix well with the fingers.
Heat the oil for deep frying in a wok until it is hot and almost but not quite smoking.
Dip the shrimp into the egg-cornstarch mixture, then slide them into the hot oil.
Cook, turning the shrimp, until golden brown all over, about 2 minutes.
As the shrimp are browned, remove and drain on paper towels.
Return all the shrimp to the hot oil and deep fry about 1 minute longer.
Drain and serve hot.
Comments
