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Chinese cuisine
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Crispy Golden Shrimp | Chef John’s Cooking Class

Crispy Golden Shrimp | Chef John’s Cooking Class
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This Golden Shrimp is a delicious culinary specialty. It is a nice combination of Chinese and western cuisine. It is fresh, juicy, and not greasy when you eat it. Crunchy outside, juicy and soft inside.

Recipe
PRE TIME: 55 min
COOKING TIME: 25 min
TOTAL TIME: 1 hr 20 min
2 SERVING
Ingredients:
  • 6 Jumbo Tiger prawns
  • Marinade
  • 1 tbsp. Shaoxing wine
  • 1/4 tsp. Salt
  • 1/8 tsp. White pepper
  • Coating
  • 1 tbsp. Custard powder
  • 2 tbsp. Corn starch
  • Frying
  • 5 Large Egg white
  • 3 cup Panko
  • 1 1/2 qt. Cooking oil
Directions:
1
De-vein the shrimp as per the video. Open the shrimp, and make sure it doesn’t curl up so it keeps its shape. Make a couple of slits on the shrimp’s underside. Make them shallow, just enough to release the tension in the shrimp’s muscles.
2
Put the shrimp into a bowl and season it. Add salt, white pepper, and cooking wine. You only need to marinate for a few minutes, as the shrimp isn’t very big.
3
Mix cornstarch and custard powder.
4
Dip the shrimp into the powder, and roll it gently. After you’ve coated the shrimp, put it to the side.
5
Beat the egg white with an electric mixer. Only in one direction. There will be many bubbles in the middle as the airflow increases. Then, go faster.
6
Put your starched shrimp in the middle of the meringue. Coat it all but the tail. Holding the shrimp still by the tail, making sure it's coated evenly on all sides.
7
Put the shrimp in the middle of the bread crumbs and gently roll it up. Don’t press too hard! As you can see it has now formed a beautiful coat. Then, hold it still by the tail, and sprinkle it evenly in the bread crumb.
8
Then put it directly into the cold oil pan. It will float on top of the oil and help to keep its shape.
9
Oil temperature is critical for the success of this dish. It’s a low to medium heat at a temperature of about 300 °F/150 °C. If it’s too high it’ll cook the outside and leave the inside uncooked. Slowly fry the shrimp until it’s done for about 10-15 minutes.
10
Now, transfer the shrimp to a paper towel-lined baking sheet for immediate draining and removal of excess surface oil after frying. Then, replace the paper towel with parchment paper and put it into the oven at 350 °F/180 °C.
11
If your oven is preheated to 350 °F/180 °C, it should only take 8-10 minutes. This will help to remove any excess oil in the fried shrimp and make the crust extra crunchy.
12
Once it’s golden, it’s time to take it out of the oven. It’s crispy on the outside and tender on the inside. You can season it with salt and pepper to taste or eat it with some ketchup.
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