Deep-Fried Pipa Shrimp
Crispy golden coating with tender, succulent shrimp meat, shaped like a pipa (Chinese lute). A refined and delicious Chinese appetizer for festive banquets.
Ingredients
9 items- Large shrimp/prawns 12 (about 300g)
- Cooking wine (Shaoxing) 1 tbsp
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Eggs 2
- Breadcrumbs 100g (approx. 1 cup)
- Cornstarch 2 tbsp
- Oil for deep frying 500ml (2 cups)
- Sweet chili sauce or salt & pepper mix To taste
Nutrition
Steps （6 steps）
Peel shrimp, leaving tails intact. Cut along the back, remove vein, rinse, and pat dry. Lay flat on a board, gently cross-flatten with the back of a knife to expand meat into a pipa-like shape without breaking.
Place shrimp in a bowl, add cooking wine, salt, and white pepper. Mix well and marinate for 10 minutes.
Prepare three shallow dishes: one with cornstarch, one with beaten egg, one with breadcrumbs. Lightly dredge each shrimp in cornstarch, shake off excess; dip in egg; then coat with breadcrumbs, pressing gently. Keep tails clean.
Heat oil in a deep pot over medium heat to 160°C (325°F). The oil is ready when a chopstick inserted bubbles. Fry shrimp in batches over medium-low heat for 2 minutes per side, until light golden and cooked through. Drain on paper towels.
Increase oil temperature to 190°C (375°F). Re-fry shrimp for 30 seconds until deep golden and extra crispy. Drain immediately.
Arrange on a serving plate. Serve hot with sweet chili sauce or salt-and-pepper mix.
Tips
Flattening shrimp into a pipa shape ensures even cooking and a beautiful presentation. Double-frying (first at lower temperature, then at higher) guarantees a super crispy crust without burning the breadcrumbs. Don't skip the re-fry.
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