Phoenix Tail Shrimp
Large shrimp with tails on, coated in egg and breadcrumbs, deep-fried to golden perfection. Crispy outside, tender and juicy inside. Great as a party dish.
Ingredients
8 items- Large shrimp 12
- Salt 1 tsp
- Cooking wine 1 tbsp
- White pepper 1/2 tsp
- Egg 1
- Cornstarch 3 tbsp
- Breadcrumbs 5 tbsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
Keep the tail on, peel and devein shrimp. Pat dry with paper towel. Mix with salt, cooking wine and white pepper. Marinate for 15 minutes.
Beat egg in a bowl. Place cornstarch and breadcrumbs in separate shallow dishes.
Coat marinated shrimp first with cornstarch, then dip in beaten egg, finally coat evenly with breadcrumbs.
Heat oil to 180°C (350°F). Fry shrimp over medium-low heat for 2 minutes until light golden. Drain.
Increase oil temperature to high. Double fry shrimp for 30 seconds until golden and crispy. Drain.
Arrange on plate. Serve with spiced salt or sweet chili sauce. Best eaten hot.
Tips
Double frying is key for extra crispiness. Do not fry too long to keep shrimp tender. Pairs well with salt, lemon, or chili sauce.
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