Sulawesian-Style Crispy Shrimp

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs jumbo ocean-caught shrimp
  • 2
    tablespoons kosher salt
  • 3
    egg whites
  • 4
    cups peanut oil
  • 2
    tablespoons oil, reserved from the 4 cups
  • 12
    scallions, cut in 2-inch lengths
  • 1
    tablespoon coarse sea salt
  • 1
    teaspoon white pepper
  • 2
    tablespoons sugar
  • 5
    dried red chilies
  • Roadside Dipping Sauce
  • 12
    cup shallot, thinly shaved
  • 14
    cup serrano pepper, thinly sliced
  • 13
  • 14
    cup chicken stock
  • 3
    tablespoons chinese rice wine or 3 tablespoons sake
  • 3
    tablespoons sugar (to taste)
  • 1
    tablespoon ginger, minced
  • 3
    garlic cloves, thinly sliced
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DIRECTIONS

  • Butterfly and devein the shrimp, leaving tail and shell attached. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.
  • Mix dipping sauce ingredients together and set aside.
  • Heat peanut oil to 375 degrees F over high heat in a large wok. Dip shrimp in egg whites, then dredge in cornstarch. Shake shrimp free of cornstarch and fry till crispy in several batches.
  • Carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
  • Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. Toss and serve with dipping sauce.
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