Shrimp Bikini(5) Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If large and thick, butterfly cut slightly along the back so they lay flatter. Season the shrimp with 1/2 tsp kosher salt and 1/4 tsp white pepper; add 1 tablespoon minced garlic and 1/2 tablespoon light soy sauce. Toss briefly to coat.

Bind the shrimp

Add the lightly beaten egg white and 2 tablespoons cornstarch to the seasoned shrimp. Toss until shrimp are evenly coated — the cornstarch and egg white will give a light sticky coating that helps adhesion to the wrapper and yields tender interior after frying.

Prepare wrappers

Lay out one spring roll wrapper on a clean surface with a corner pointing toward you (diamond orientation). Keep the remaining wrappers covered with a slightly damp towel to prevent drying.

Assemble

Place one coated shrimp near the bottom third of the wrapper, leaving about 1/2 inch border. For a 'bikini' look, you can place shrimp with its belly side down so tail and a little of the body peek out after rolling. Fold the bottom corner over the shrimp, fold both side corners in snugly, then roll upward to enclose the shrimp completely. Moisten the top corner edge with a little water to seal. Repeat with remaining shrimp. If desired, secure with a toothpick through the seam (you can remove after frying).

Make the batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup rice flour, 1/4 cup cornmeal (if using), 1/4 tsp baking powder and 1/2 tsp salt. Whisk in 1 large egg, then gradually pour in 1/2 cup cold sparkling water while whisking until a smooth, slightly thick batter forms. The batter should coat the back of a spoon — adjust with a tablespoon of water or flour to reach that consistency. Keep batter chilled while heating oil.

Heat oil

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches (leave headspace). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise slowly, browning in about 1–2 minutes.

Batter and fry

Working in small batches to avoid overcrowding, dip each wrapped shrimp into the batter, allowing excess to drip off for a thin even coat. Carefully lower into the hot oil. Fry 2–3 pieces at a time for about 2.5–3.5 minutes, turning once, until the wrapper is golden brown and crisp and shrimp inside are opaque. If you used a toothpick, watch the seam — remove toothpick after frying using tongs once cool enough.

Drain

Use a slotted spoon or spider to transfer fried shrimp to a paper towel–lined tray to drain. Keep warm in a low oven (about 200°F / 95°C) on a wire rack while frying remaining batches so they stay crisp.

Garnish and serve

Remove any toothpicks if used. Arrange Shrimp Bikini on a platter, sprinkle with chopped cilantro or green onion. Serve immediately with sweet chili dipping sauce.

In a small bowl combine 1/2 cup sweet chili sauce with 1/2 tsp sriracha (optional) and 1 teaspoon fresh lime juice. Stir to combine and taste; adjust heat or acidity as desired. Transfer to a serving bowl alongside the fried shrimp.