Crispy Bread Shrimp

Name: Crispy Bread Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 100 g Peeled shrimp (cleaned, drained, coated with egg white, fine salt, and fine dry starch); 25 g Cooked chicken oil (for thickening at the end); 200 g Bread (crusts removed, cut into 6 cm long, 3 cm square strips); 15 g Canned green peas (set aside); 10 g Egg white (for coating shrimp); 5 g Fine dry starch (for coating shrimp); 100 ml Chicken stock (for sauce); 10 g Cooking wine (for seasoning); 2.5 g Fine salt (for seasoning); 1 g MSG (for seasoning); 20 g White sugar (for seasoning); 60 g Tomato paste (main seasoning sauce); 750 g (actual use 75 g) Soybean oil (for frying bread strips and stir-frying shrimp); 15 g Water starch (for thickening sauce); 15 g Toasted sesame seeds (sprinkled on top for aroma)

This Korean-inspired dish features smooth stir-fried shrimp served over crispy fried bread strips. It offers a delightful contrast of crispy, aromatic, crunchy and tender textures, a vibrant glossy red finish, and a well-balanced sweet, sour, salty and umami flavor.

35 min

Easy

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Ingredients

Peeled shrimp (cleaned, drained, coated with egg white, fine salt, and fine dry starch) 100 g

Cooked chicken oil (for thickening at the end) 25 g

Bread (crusts removed, cut into 6 cm long, 3 cm square strips) 200 g

Canned green peas (set aside) 15 g

Egg white (for coating shrimp) 10 g

Fine dry starch (for coating shrimp) 5 g

Chicken stock (for sauce) 100 ml

Cooking wine (for seasoning) 10 g

Fine salt (for seasoning) 2.5 g

MSG (for seasoning) 1 g

White sugar (for seasoning) 20 g

Tomato paste (main seasoning sauce) 60 g

Soybean oil (for frying bread strips and stir-frying shrimp) 750 g (actual use 75 g)

Water starch (for thickening sauce) 15 g

Toasted sesame seeds (sprinkled on top for aroma) 15 g

Instructions

Prep ingredients

Wash the shrimp, drain, mix well with egg white, fine salt, and fine dry starch to coat; remove the crusts from the bread, cut into 6 cm long, 3 cm square strips, set aside.

Fry bread strips

Heat a wok, add soybean oil, heat to 60% heat, add bread strips, stir a few times with a ladle, then reduce heat to low and fry until golden, remove and drain oil, place on a plate.

Stir-fry shrimp

Use another wok, heat it, coat the wok with oil, add soybean oil, heat to 30% heat, add shrimp, stir gently to separate the pieces, add green peas at the same time, stir a few times. When the shrimp turns milky white, pour into a colander to drain oil. Leave 25 g of oil in the wok, add tomato paste and stir well, then pour in cooking wine, fine salt, MSG, white sugar, and chicken stock, then add the stir-fried shrimp and green peas.

Pour sauce

Add water starch to the wok to make a thin thick sauce, add cooked chicken oil, stir well with a ladle, sprinkle toasted sesame seeds evenly, stir well, pour out, pour over the fried bread strips, and serve.