Fried Sesame Shrimp
A traditional Northeastern Chinese drinking snack featuring large shrimp coated in sesame and fried until crisp and fragrant.
Ingredients
large shrimp (remove heads, peel shells, devein along the back, slice along the back while keeping the belly connected, score with cross-shaped cuts)
5
sesame (wash with water, air-dry until semi-dry, pound to remove the outer husk)
a pinch
egg (whisked into egg wash)
1
flour (for coating shrimp)
25 g
refined salt (seasoning)
a pinch
MSG (seasoning)
a pinch
Shaoxing wine (seasoning)
a pinch
cooking oil (for frying)
approx. 500 g
Sichuan pepper salt (dipping sauce)
to taste
Instructions
1
Prepare Ingredients
Wash the sesame with water, air-dry until semi-dry, place in a mortar and pound to remove the outer husk. Remove the heads, antennae, and shells from the large shrimp, devein along the back. Slice the shrimp open along the back while keeping the belly connected, score cross-shaped cuts on the inner side, pat gently with a knife, sprinkle with a small amount of refined salt, MSG, and Shaoxing wine, dip in flour and beaten egg liquid (beat the egg in a bowl with chopsticks until evenly mixed), then coat with sesame.
2
Deep Fry
Place approx. 500 g of oil in a wok, heat the oil to medium heat. Add the coated sesame shrimp, fry until fully cooked, remove from the wok and drain excess oil, cut into long strips, arrange on a plate and serve.
