Fried River Shrimp
Crispy, golden river shrimp fried in a light batter of egg and flour, seasoned with aromatic thirteen-spice powder, ginger, and green onion. A double-frying technique ensures an irresistible crunch while keeping the sweet, tender shrimp inside.
Story
Small river shrimp are a beloved snack in many parts of China, often found sizzling in street-side woks or served as a cold appetizer with drinks. Their tiny size means you can eat them whole—shell and all—enjoying a delightful contrast between the delicate sweetness of the meat and the savory, spiced crunch of the coating. This recipe brings that lively, rustic energy into your home kitchen, perfect for sharing over a cold beer or as a finger-licking starter to a meal.
Ingredients
Fresh river shrimp
500g
Green onion
1 segment
Ginger
1 piece
Flour
2 tbsp
Egg
1
Salt
1 tbsp
Thirteen-spice powder
1 tbsp
Instructions
1
Step 1
Rinse the river shrimp with water at least 5 times, drain the water, and add all seasonings.
2
Step 2
Mix well.
3
Step 3
Pour oil into the pot and heat it up.
4
Step 4
Put in the river shrimp to fry.
5
Step 5
Line the bottom with paper towels to absorb oil, remove from the wok and fry once more for crispiness; frying once is also fine.
