Rice Flour Knock Knock Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. If they are frozen, thaw completely and remove excess moisture — very dry shrimp will help the rice flour coating stick and fry crispier.

In a medium bowl combine 3 tbs rice flour, 2 tbs cornstarch, egg white, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth. Add the shrimp and toss to coat evenly. Let marinate 10–15 minutes at room temperature (or up to 30 minutes refrigerated). The rice flour and cornstarch in the marinade will create a light tacky coating for the breading to adhere to.

While shrimp marinates, combine the dredge ingredients in a shallow dish: 3/4 cup rice flour, 1/2 cup panko (if using), 2 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp white or black pepper. Stir with a fork to evenly distribute. The cornstarch and baking powder encourage extra crispness.

Set up a dredging station: marinated shrimp bowl, dredge mixture, and a wire rack or plate lined with paper towels for finished shrimp.

Pour about 600 ml (enough for a shallow deep-fry of 2–3 inches) of neutral oil into a medium skillet or wok. Heat over medium-high until oil reaches 175°C (350°F). If you don't have a thermometer, test with one small piece of batter: it should sizzle and rise immediately without burning.

Remove each marinated shrimp from the marinade, letting excess drip away, then dredge thoroughly in the rice flour/panko mixture, pressing lightly so the coating adheres. Shake off excess. Work in batches to avoid overcrowding (2–3 batches depending on pan size).

Carefully place a few shrimp into the hot oil and fry until golden and crisp, about 1.5–2 minutes per side (3–4 minutes total) for large shrimp. Turn once with tongs or a slotted spoon. Internal shrimp should be opaque and just cooked through. Do not overcook or they will become tough.

Remove shrimp to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (90–100°C / 200°F) while frying remaining batches.

While frying, make the sauce: in a small saucepan combine 2 tbs honey, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp ketchup (or thinned tomato paste), 1 tsp minced garlic, 1/2 tsp minced ginger, 1/4 tsp chili flakes (optional), and 2 tbs water. Stir to combine and bring to a gentle simmer over medium-low heat.

Once simmering, stir in the cornstarch slurry (mix 1 tsp cornstarch with 1 tbs cold water until smooth) and whisk quickly. Cook 30–60 seconds until sauce thickens to a glossy glaze. Taste and adjust: add a little more honey for sweetness, vinegar for brightness, or soy for saltiness. Remove from heat.

If you prefer a lighter coating rather than a sticky glaze, toss the fried shrimp lightly in the warm sauce immediately before serving (just enough to coat). For a thicker glaze, return the shrimp to the pan with the sauce for 20–30 seconds to coat thoroughly.

Arrange the sauced shrimp on a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lemon wedges on the side for optional brightness.

Serve hot as an appetizer or over steamed rice / a simple salad for a main. Leftover components: store cooled fried shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days; reheat shrimp briefly in a hot oven to re-crisp before tossing in warmed sauce.