Crispy fried shrimp can be said to be a dish that everyone, from adults to children, loves. This dish has a crispy and hot outer layer, and when you take a bite, the shrimp is tender, chewy, with a sweet taste that blends perfectly, making it extremely appealing. At parties, gatherings, crispy fried shrimp is almost always present and always disappears quickly. This dish is also a favorite among many women who showcase their cooking skills at home. However, the secret to making perfectly crispy fried shrimp, with the shrimp straight and not curled, is known to few.
In fact, to straighten the shrimp after frying, after the initial preparation steps such as cleaning, peeling, removing the head, and deveining the back of the shrimp, you need to place the shrimp facing down and make 3 to 4 horizontal cuts on the back of the shrimp. This is the secret of chefs when making this dish.
This is the chef’s secret. (Photo: Internet)
Next, for the shrimp tails to spread out beautifully, you need to do the following: use your hand to squeeze the tails so that they lie straight on a flat surface and form a fan shape. Then, hold the shrimp tightly with one hand, and with the other hand, use a knife to clean the tail of the shrimp, removing all the dirt and the black ink at the very end of the shrimp.
(Photo: Internet)
You prepare a mixture consisting of the following ingredients:
– 2 egg yolks
– 473ml soda water
– 1 small bowl of ice cubes
– 256g flour
– 1/2 teaspoon salt
However, instead of mixing all the ingredients at once, you should follow these steps:
– First, dissolve 1/3 of the soda water in the egg yolks until the eggs are completely dissolved. Then, add the remaining soda water and stir well.
– Next, add the ice cubes to the soda water and eggs. The ice will keep the batter cold, preventing the flour from forming gluten and keeping the batter crispy and light after frying. This is a method that Japanese chefs often use.
The ice will keep the batter cold, preventing the flour from forming gluten and keeping the batter crispy and light after frying. (Photo: Internet)
– Add the flour, then the salt, and use a whisk to gently press the surface of the bowl instead of stirring. This step is similar to adding ice, helping to prevent the flour from forming gluten and keeping the batter crispy and light.
(Photo: Internet)
– Let the mixture “rest” for 5 minutes before using the whisk to stir it thoroughly.
Finally, dip the shrimp in the dry flour bowl, then dip it in the mixture of batter you just made. Now, you can fry the shrimp in hot oil. Note that you should add about 60ml of sesame oil along with the regular frying oil to make the shrimp more delicious and crispy. Now, it’s time to fry the shrimp. During the frying process, you can drizzle some of the prepared batter directly into the oil. This way, the shrimp will be even crispier.
When the shrimp is cooked, take it out to cool, and then enjoy.
Good luck with this recipe!
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