Crispy Lightly Fried Shrimp with Cornstarch Batter

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  RATINGS

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  COOK TIME

  Prep 15m • Cook 8m

• 

  VIEWS

  560

1. large shrimp, peeled and deveined

   7 oz (200 g)

2. cornstarch

   ¼ cup (30 g / 4 tbsp)

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3. egg white

   1 large

4. fine sea salt

   ¼ tsp

5. dry sherry or rice wine (optional but recommended)

   1 tsp

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6. cold water

   2–3 tbsp (30–45 ml)

1. Step 1:

   Pat shrimp dry with paper towels. If any dark vein remains, run a paring knife along the back and rinse briefly. Toss with salt and sherry—no sugar needed—and let sit 5 minutes while you prep the batter.

   

2. Step 2:

   In a medium bowl, beat the egg white with a fork until slightly bubbly—not stiff, just airy. This helps the batter cling evenly.

   

3. Step 3:

   Add cornstarch to the egg white, then stir with a fork. Gradually add cold water, 1 tablespoon at a time, until the mixture is smooth and thick like pancake batter—just thin enough to coat each shrimp fully but not so thin it drips off.

   

4. Step 4:

   Drop one shrimp into the batter, lift it out, and let excess drip off for 2 seconds. Place on a wire rack or parchment-lined plate. Repeat—don’t toss them all in at once or they’ll clump.

   

5. Step 5:

   Pour 1 inch of neutral oil (like canola or peanut) into a heavy skillet. Heat over medium until it reaches 350°F (175°C)—a small drop of batter should sizzle and rise gently. Use a thermometer if possible; guessing leads to soggy or burnt shrimp.

6. Step 6:

   Gently lower 8–10 shrimp into hot oil, spaced apart. Fry 1 minute 30 seconds per side, flipping once, until pale gold and crisp. Don’t crowd the pan—this keeps the oil temp steady and prevents sticking.

   

7. Step 7:

   Transfer shrimp to a wire rack set over paper towels—not a plate—to keep them crisp. Sprinkle lightly with flaky salt if desired. Serve within 5 minutes for best texture.

   

1. Pat shrimp completely dry—dry surface = better batter adhesion and crispier crust.

2. Whip egg white only until foamy, not stiff—this keeps the batter light.

3. Batter should be thick like pancake batter; too runny = greasy, soggy shrimp.

4. Fry in small batches to keep oil temperature stable.

5. Rest on a wire rack, not a plate—this stops them from getting soggy.

6. A light sprinkle of flaky salt right after frying boosts flavor dramatically.

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