Phoenix Tail Goldfish
Shaped like a goldfish, golden crispy on the outside and tender inside, served with sweet and sour sauce, it is an elegant presentation dish for banquets.
Ingredients
10 items- Large shrimp 12
- Cornstarch 2 tablespoons
- Egg 1
- Breadcrumbs 100 g
- Salt 1 teaspoon
- White pepper 1/2 teaspoon
- Shaoxing wine 1 tablespoon
- Ginger 3 slices
- Oil 500 ml
- Ketchup 3 tablespoons
Nutrition
Steps （6 steps）
Remove heads and shells from shrimp, leaving tail shells. Butterfly shrimp from back, devein and gently flatten with knife back to spread meat.
Place shrimp in bowl, add salt, white pepper, Shaoxing wine and ginger slices. Mix well and marinate for 10 minutes.
Prepare three plates: one with cornstarch, one with beaten egg, one with breadcrumbs. Coat marinated shrimp first in cornstarch, shake off excess.
Then dip shrimp in egg, finally roll in breadcrumbs until fully coated, gently press to shape, letting tail curl naturally.
Heat enough oil in pot to medium-high (about 170°C). Deep fry shrimp until light golden, turn over, fry until golden crispy (about 3 minutes). Drain.
Arrange fried Phoenix Tail Goldfish on decorated plate. Serve hot with ketchup or sweet chili sauce. Crunchy outside, tender inside.
Tips
Flatten shrimp evenly to avoid breaks; add some cornstarch to egg for better coating. Oil temperature is crucial—too low leads to greasiness, too high burns outside.
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