Ac Fried Shrimp A La Carte (7) Recipe

Prep shrimp

Rinse the shrimp and pat dry thoroughly with paper towels. Leave tails on or off per preference; patting dry helps batter adhere.

In a medium bowl combine 0.5 tsp kosher salt, 0.25 tsp black pepper, 1 tsp minced garlic, 1 tbs soy sauce and 1 tsp lemon juice. Add the 7 shrimp and toss to coat. Marinate for 10–15 minutes in the refrigerator while you prepare the batter.

Make wet batter

In a bowl whisk together 1 large egg and 0.5 cup cold sparkling water until just combined. Keeping the liquid cold will make a lighter, crispier coating.

Combine dry ingredients

In a separate bowl stir together 0.5 cup all-purpose flour, 0.25 cup cornstarch, 0.25 cup rice flour and 0.5 tsp baking powder, making sure there are no lumps.

Add the wet mixture to the dry ingredients and stir lightly until just combined. Small lumps are fine; do not overmix. The batter should be thick enough to coat the back of a spoon but still fluid—add up to 1–2 tbs more cold sparkling water if needed.

Place 0.5 cup panko breadcrumbs on a shallow plate. Remove the shrimp from the marinade, letting excess drip off, and dredge each shrimp first in a thin dusting of additional flour (reserve a tablespoon of the flour mixture if necessary), then dip into the batter, and finally press into panko to coat evenly. Place coated shrimp on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 3 in (about 800–1000 ml depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—it should sizzle and rise immediately.

Fry shrimp in small batches (do not overcrowd) for 2–3 minutes per batch, turning once, until coating is golden brown and shrimp are opaque and cooked through. Large shrimp cook quickly; total internal temperature should reach 120–125°F for just-cooked shrimp (carryover heat will finish it).

Use a slotted spoon to transfer fried shrimp to a wire rack set over a sheet pan or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven if frying remaining batches.

Sprinkle fried shrimp with 1 tsp toasted sesame seeds and 1 tbs finely chopped scallions while hot, if using. Serve immediately with lemon wedges.

Whisk together 2 tbs mayonnaise, 1 tbs sweet chili sauce, 0.5 tsp sriracha and 0.5 tsp lime juice until smooth. Taste and adjust heat or sweetness as desired. Serve alongside hot fried shrimp.