Macau Fried Shrimp
A crispy shrimp dish with Portuguese influence, golden coating and tender inside, perfect as an appetizer or main.
Ingredients
8 items- large shrimp 200 g
- egg 1
- all-purpose flour 50 g
- breadcrumbs 100 g
- salt 1/2 tsp
- cooking wine 1 tbsp
- white pepper pinch
- cooking oil as needed
Nutrition
Steps （6 steps）
Peel and devein the shrimp, leaving tails on. Butterfly the back and marinate with salt, cooking wine, and white pepper for 10 minutes.
Beat the egg in a bowl. Place flour and breadcrumbs in separate shallow dishes.
Coat each shrimp in flour, then dip in egg, and finally coat with breadcrumbs, pressing lightly to adhere.
Heat oil in a deep pot to 160°C (320°F). Fry shrimp in batches for about 2 minutes until golden, then drain.
Raise oil temperature to 180°C (350°F). Fry shrimp again for 30 seconds until extra crispy, then drain on paper towels.
Arrange lettuce leaves on a plate, place shrimp on top. Serve with sweet chili sauce or lemon wedges.
Tips
Double frying is key to an extra crispy coating. Keep oil at correct temperature to prevent sogginess.
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