Luoyeh Pipa Shrimp (Crispy Fried Shrimp)
Golden and crispy like autumn leaves, with tender and juicy shrimp. Perfect as an appetizer or party dish.
Ingredients
9 items- Large shrimp 500 g
- Breadcrumbs 100 g
- Eggs 2
- All-purpose flour 50 g
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking wine 1 tbsp
- Ginger 3 slices
- Cooking oil as needed
Nutrition
Steps （7 steps）
Peel and devein the shrimp, leaving the tail on. Butterfly by cutting along the back and gently flatten with a knife. Place in a bowl.
Add salt, white pepper, cooking wine, and ginger slices. Mix well and marinate for 10 minutes to infuse flavor.
Prepare three shallow dishes: flour, beaten eggs, and breadcrumbs.
Coat each shrimp first in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs, pressing lightly to adhere.
Heat enough oil in a wok over medium heat to 160°C (320°F). Fry the shrimp for about 2 minutes until light golden, then remove and drain.
Increase oil temperature to 190°C (375°F). Fry the shrimp again for 30 seconds until deep golden and crispy. Drain on paper towels.
Arrange the fried shrimp on a plate with lettuce leaves. Serve with sweet chili sauce or salt and pepper dip.
Tips
Butterflying and flattening the shrimp helps them cook evenly and gives a nice shape. Press breadcrumbs firmly to prevent falling off during frying. Double-frying ensures a super crispy texture.
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