House Favourite Shrimp Donuts Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Roughly chop 3/4 of the shrimp into very small pieces (fine mince) and reserve the remaining 1/4 whole or coarsely chopped for texture; transfer both to a chilled bowl.

Make shrimp paste

In a food processor pulse the finely chopped shrimp with sesame oil, soy sauce, grated ginger, minced garlic, the white parts of the green onions, salt, and white pepper until a sticky paste forms (6–10 pulses). Scrape down sides and pulse once more to combine. Fold the coarsely chopped shrimp pieces and green parts of the onions into the paste gently—this adds texture.

Prepare batter and coating

In a bowl whisk together flour, cornstarch, and baking powder. In a separate small bowl beat the egg and combine with the cold club soda. Add the egg mixture to the flour mixture and whisk lightly until smooth but slightly lumpy (do not overmix). The batter should be thick enough to cling to the shrimp mixture. Place panko breadcrumbs into a shallow dish for coating.

Form donuts

Using a 1.5–2 tablespoon cookie scoop or your hands lightly wet, portion about 30–35 g (roughly 1.5 tablespoons) of the shrimp mixture. Shape into small ring/donut shapes: press a ball, then create a small hole through the center with your thumb to form a donut about 1.5 in (4 cm) across. Keep them compact but not overly compressed. Repeat until mixture is used, placing formed donuts on a tray lined with parchment.

Coat donuts

Working in batches, dip each formed shrimp donut into the batter to coat evenly, then press into panko breadcrumbs to fully cover. Set on a tray and chill in the fridge for 10–15 minutes to help coating adhere.

Fry donuts

Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry donuts in batches (do not overcrowd) for about 2–3 minutes per side until golden brown and cooked through; total fry time ~4–5 minutes depending on size. Use a slotted spoon to turn donuts gently. Internal shrimp should be opaque and firm. Transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) if necessary while frying remaining batches.

Finish and garnish

Sprinkle with toasted sesame seeds and garnish with microgreens or cilantro. Serve immediately with sweet plum sauce on the side.

Combine the plum jam, rice vinegar, soy sauce, grated ginger, and minced garlic in a small saucepan over medium heat.

Bring the mixture to a gentle simmer, stirring to dissolve the jam. Taste and add chili paste or sriracha if you want a bit of heat.

If the sauce is too thick, stir in up to 2 tablespoons of water to reach desired consistency.

Whisk together 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly add the slurry to the simmering sauce while stirring; cook for 1 minute until slightly thickened and glossy. Remove from heat and let cool slightly before serving.