Fallen Leaf Pipa Shrimp
Pipa-shaped, crispy outside and tender inside. Golden shrimp like fallen leaves, paired with sweet and tangy dipping sauce, a feast for eyes and taste buds. Perfect for family gatherings.
Ingredients
15 items- Large prawns 12
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- White pepper powder 1/4 tsp
- Ginger slices 3 slices
- Egg 1
- Cornstarch 2 tbsp
- Breadcrumbs 80g
- Vegetable oil as needed
- Lettuce leaves as needed
- Ketchup 2 tbsp
- Thai sweet chili sauce 1 tbsp
- Sugar 1 tsp
- Lemon juice 1/2 tsp
- Cilantro leaves as needed
Nutrition
Steps （6 steps）
Peel prawns, keep tails, butterfly and devein. Flatten with knife blade into pipa shape. Marinate with wine, salt, white pepper, ginger for 10 min.
Prepare three plates with cornstarch, beaten egg, breadcrumbs. Coat each prawn first in cornstarch, then egg, then breadcrumbs, pressing lightly.
Heat oil in deep pot to medium (170°C). Fry prawns over medium-low heat for 2 min until light golden, remove.
Increase oil temperature to high, fry again for 30 seconds until golden crispy, drain.
Mix ketchup, chili sauce, sugar, lemon juice in a small bowl to make dipping sauce.
Line plate with lettuce, place prawns on top, garnish with cilantro, serve with sauce.
Tips
Double frying ensures crispiness; flattening prawns ensures even cooking; adjust dipping sauce spiciness to taste.
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