Fried Pearl Shrimp
Golden, crispy fried shrimp coated in breadcrumbs and served on a bed of lettuce leaves.
Ingredients
large shrimp (head and shell removed, deveined, scored in a fan pattern)
370g
lettuce leaves (sanitized and washed)
70g
eggs (beaten)
2
flour
25g
bread (cut into mung bean-sized cubes)
50g
vegetable oil (about 50g actually used)
500g
scallion (sliced)
8g
ginger (sliced)
5g
salt
3g
white pepper
1g
cooking wine
13g
MSG
4g
Instructions
1
Ingredient Prep and Marination
Slice the scallion and ginger. Cut the bread into mung bean-sized cubes. Sanitize and wash the lettuce leaves. Wash the shrimp, remove the heads and shells, and devein along the back. Slice open along the back to form a fan shape, then lightly score a crosshatch pattern on one side. Mix the prepared shrimp with the seasonings and marinate for 30 minutes to let the flavors absorb.
2
Breading the Shrimp
Coat both sides of the shrimp with flour, then dip them in the beaten egg, and finally press the bread cubes onto both sides of each shrimp, pressing firmly with your hands so they do not fall off.
3
Frying and Plating
Heat the vegetable oil in a wok to about 60% hot (roughly 150 degrees C), then add the breaded shrimp and fry until golden yellow, crispy on the outside, and cooked through. Remove and drain. Cut each shrimp into three pieces, arrange on a plate, and garnish with the lettuce leaves.
