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Popular Recipes
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Popular Recipes
Crystal Shrimp Pearl Balls
Ingredients For the Filling: 150g minced pork 1 tablespoon cooking wine 1 tablespoon soy sauce 1 tablespoon sesame oil Pinch of salt 10g cornstarch For the Add-ins: Finely chopped carrots (quantity as desired) Finely chopped shrimp meat (quantity as desired) For the Rice Coating:...
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Elevate your appetizer game with Golden Scallion Shrimp Bites, a mouthwatering combination of crispy-coated shrimp and the aromatic freshness of scallions. These savory bites deliver a satisfying crunch on the outside and tender, juicy shrimp on the inside. Bursting with the perfect balance of sweet shrimp flavors and fragrant scallions, this quick and easy recipe is an irresistible treat for any occasion—whether you're hosting a party or enjoying a cozy snack at home. Serve them up and watch them disappear!
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Recipe
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Ingredients
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For the Shrimp:
- Shrimp (cleaned and peeled, with tails intact)
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For the Batter:
- 1 egg
- 4 teaspoons salt
- Pinch of white pepper
- 1 tablespoon cornstarch
- Flour (enough to coat the shrimp evenly)
- Chopped green onions (to taste)
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For Frying:
- Oil (for deep frying)
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For Garnish:
- Extra chopped scallions
Instructions
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Prepare the Shrimp:
- Clean and peel the shrimp, leaving the tails intact for easy handling.
- Pat the shrimp dry with paper towels.
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Mix the Batter:
- In a large mixing bowl, combine chopped green onions, egg, white pepper, salt, cornstarch, and enough flour to create a thick, smooth batter.
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Coat the Shrimp:
- Add the prepared shrimp to the batter.
- Gently toss to ensure each shrimp is evenly coated.
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Heat the Oil:
- Heat a generous amount of oil in a deep frying pan or wok over medium-high heat.
- Wait until the oil reaches frying temperature (about 350°F/175°C).
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Fry the Shrimp:
- Carefully drop the batter-coated shrimp into the hot oil in small batches.
- Fry each piece for 2-3 minutes per side, or until golden brown and crispy.
- Avoid overcrowding the pan to maintain the oil's temperature.
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Drain and Serve:
- Remove the fried shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve hot, garnished with extra chopped scallions for a fresh and vibrant finish.
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