E Golden Fried Shrimp (4) Recipe

Prepare Shrimp

Rinse the shrimp and pat dry with paper towels. If shells remain, remove shells leaving tails on. Make three shallow diagonal slits on the underside of each shrimp (optional) to keep them straight while frying.

Place the shrimp in a bowl. Add kosher salt, black pepper, minced garlic, soy sauce, rice wine and egg white. Toss gently to coat. Cover and refrigerate to marinate for 15–20 minutes (no longer than 30 minutes).

While the shrimp marinate, combine the all-purpose flour, cornstarch and baking powder in a medium bowl and whisk to combine and aerate.

In a separate bowl, mix the cold club soda with sesame oil and white pepper. Slowly pour the cold liquid into the flour mixture while whisking gently until you have a slightly lumpy, thin batter that will cling to the shrimp (aim for the consistency of heavy cream). Do not overmix — a few lumps are fine.

Place the breadcrumbs in a shallow dish. After you dip shrimp in batter (next step), you will dredge them in breadcrumbs for the golden crust.

Heat the oil in a deep pot or heavy-bottomed skillet to 350°F (175°C). Use a thermometer for accuracy. If you don't have one, test by dropping a small bit of batter— it should sizzle and rise steadily without burning.

Working in small batches (3–4 shrimp at a time depending on pot size), remove marinated shrimp from fridge and let excess marinade drip off. Hold each shrimp by the tail, dip into the batter to coat completely, then immediately transfer to the breadcrumbs and lightly press the crumbs so they adhere evenly.

Carefully lower coated shrimp into hot oil. Fry for 2–3 minutes, until the coating is golden brown and shrimp are opaque and cooked through. Do not overcrowd the pot — maintain oil temperature between 325–350°F. Adjust heat as needed.

Use a slotted spoon or spider to remove the shrimp and drain on a wire rack set over a baking sheet or on paper towels. For extra crispness, place the fried shrimp in a 200°F (95°C) oven for 2–3 minutes while finishing remaining batches.

Sprinkle chopped scallions and toasted sesame seeds over the hot shrimp and serve with lemon wedges. If using toothpicks or skewers, thread two shrimp per skewer for presentation.

Whisk together mayonnaise, sweet chili sauce, lime juice and hot sauce in a small bowl until smooth. Adjust sweetness or heat to taste. Chill until ready to serve.

Serve the dipping sauce alongside the hot fried shrimp.