Crispy Breaded Shrimp
Crispy on the outside, tender and golden inside, these large shrimp have a Western-style flavor and are served with chili soy sauce for dipping.
Ingredients
Large shrimp (head, shell, legs, and tail removed; deveined; butterflied with a diagonal crosshatch pattern on the back)
600 g
Breadcrumbs
60 g
Egg
1
Vegetable oil (about 80g actually consumed)
800 g
Flour
30 g
Salt
3 g
Black pepper
3 g
Instructions
1
Preparing the Shrimp
Remove the head, shell, legs, and tail from the large shrimp. Pull out the dark vein along the back, wash the shrimp clean, then use a small knife to slice open the back all the way to the tail. Lay the shrimp flat on a cutting board and score the flesh with a diagonal crosshatch pattern.
2
Marinating and Coating with Flour
Place the shrimp in a bowl, add the salt and black pepper, and stir until evenly seasoned. Coat both sides of each shrimp with a thin layer of flour.
