Crispy Imperial Shrimp Recipe

Clean and season

Pat shrimp very dry with paper towels. Place in a bowl and mix with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp minced garlic, 1 tbsp light soy sauce and 1 tbsp rice wine or dry sherry. Toss to coat and marinate at room temperature for 10 minutes (do not exceed 20 minutes to avoid breaking down the shrimp texture).

In a medium bowl combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (if using), 1/2 tsp baking powder, 3/4 tsp salt and 1/4 tsp white pepper. Whisk to aerate and remove lumps.

In a separate small bowl beat 1 large egg. Add 3/4 cup ice-cold sparkling water to the egg and stir gently—do not overmix; you want some bubbles to remain for a light, crispy batter.

Fold the wet mixture into the dry ingredients just until combined. Batter should be slightly thick but still pourable; add a tablespoon of cold water if needed. Keep the bowl chilled until ready to fry.

Pour about 3 cups neutral oil into a heavy-bottomed pot (enough to submerge the shrimp) and attach a thermometer. Heat oil to 350°F (175°C) for the first fry. If you don't have a thermometer, test with a small drop of batter—it should sizzle and rise steadily.

Working in batches of 6–8 shrimp (don’t crowd the pot), dip each marinated shrimp into the batter to coat evenly, letting excess drip off. Carefully lower into the oil and fry for 60–90 seconds until batter is pale golden and set but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Maintain oil temperature; if it drops, raise heat back to 350°F.

Increase oil temperature to 375°F (190°C). Return the partially fried shrimp to hot oil in batches and fry 30–60 seconds more, until coating is deep golden and very crispy. Do not overcook shrimp — total cook time per shrimp should be about 2–3 minutes depending on size. Transfer to a wire rack for drainage.

While shrimp are finishing the second fry, melt 2 tbsp unsalted butter in a small skillet over medium heat. Add 1 tsp minced garlic and 1 tsp grated ginger; sauté 20–30 seconds until fragrant but not brown.

Stir in 2 tbsp honey, 1 tbsp light soy sauce, 1 tsp rice vinegar and 1 tsp lemon juice. Add 2 tbsp water to loosen the sauce and simmer gently for 1 minute.

If you prefer a slightly thicker glaze, stir together 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk it into the simmering sauce. Cook 30–60 seconds more until glossy and slightly thickened. Remove from heat and stir in 1/2 tsp sesame oil.

Place the drained, crispy shrimp in a large warm bowl. Immediately pour the warm imperial glaze over the shrimp and toss gently but quickly to coat each piece. Work in 1–2 batches if necessary to avoid cooling the glaze.

Transfer glazed shrimp to a serving plate. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions. Serve with lemon wedges on the side for squeezing, if desired.

Serve immediately for best texture. Leftovers will lose crispness; reheat briefly in a 400°F (200°C) oven on a wire rack for 5–7 minutes. Pair with steamed rice or a crisp green salad.