Anytime there’s seafood in the freezer, I’m ready to pull this Chinese fried shrimp recipe out to fry them all! This same recipe works with shrimp, squid and fish. Literally the perfect crunch and seasoning, seasoning that you will want to sprinkle onto everything! This recipe is restaurant-quality, and so easy to make with 10 ingredients.
This recipe is adapted from Dan Hong‘s quarantine kitchen series, which featured salt & pepper shrimp.Jump to Recipe
Tips for the perfect crispy, Chinese fried shrimp 🦐
- Use potato starch and egg white to coat the shrimp to ensure a crispier crunch.
- Adjust the seasoning salt to taste. The recipe below is my preferred ratio. 🙂
- For the crispiest shrimp ever, repeat the process of adding coats of potato starch. Give it a few hours between if you have time (I even went overnight with three coats, and it got even crispier).
- When frying, don’t fidget with the shrimp. It’s crucial during the first moments of the fry to allow the shrimp to be untouched to keep that crunchy potato starch on.
- Shrimp cooks fast! Cook shrimp for 2 minutes tops to retain that bouncy & juicy quality.
- When transferring fried shrimp to the bowl, no paper towel is needed as we need that oil to adhere to the delicious spices.
- Add quick-fried shallots & garlic to garnish — this doesn’t add much to the dish, but it is tasty!
- Test with a different protein. I’m sure this recipe would be a great base for fried chicken (with a longer cooking time), or even vegetables!
Five Spice Addictive Fried Shrimp
Are you ready for the crispiest, most addictive shrimp ever? Keep scrollin' and get ready to get started! The use of egg white yields the crispiest crunch, and the combination of msg, five spice, salt & sugar is perfection.
- 450 g shrimp skin on
- ½ tsp salt
- ½ tsp sugar
- ½ tsp sesame oil
- 3 tsp potato starch
- neutral oil to fry
- 1 tsp salt
- ¾ tsp sugar
- ¾ tsp chicken powder
- ¾ tsp chinese five spice powder
- Defrost & pat dry shrimp with paper towel.
- Add shrimp to a bowl, add salt, sugar & sesame oil. Mix.
- Add one egg white. Mix. Refer to Note 1 on yolk.
- Transfer to another bowl to squeeze and discard excess egg white.
- Add 2 tablespoons of potato starch. With dry hands, mix until evenly coated. Add more starch if needed.
- Transfer onto another plate, and make a single layer of shrimp. Place into fridge for uncovered for 15 minutes to dry.
- When ready to cook, coat with a tablespoon of potato starch. Repeat steps 6 & 7 to make it even crispier. See note 2 for additional layers.
- Make the seasoning salt: combine salt, sugar, chicken powder & chinese five spice. Adjust further to taste if needed,
- Heat up the oil for frying. Test oil with wooden chopstick by checking for rapid bubbling. Add shrimp spaced apart. Cook for 2 minutes total, flip shrimp after 1 minute. See note 3.
- Toss shrimp directly into a bowl with a dash of the seasoning salt mixture. Start with just a dash to taste. Enjoy!
- Note 1: Use potato starch & egg white (NO yolk) if you’re after that perfect crunch.
- Note 2: For the crispiest shrimp ever, repeat steps 7 & 8 multiple times. Give it a few hours between if you have time (I even went overnight with three coats, and it got even crispier).
- Note 3: When frying, don’t fidget with the shrimp. It’s crucial first moments of the fry to keep that crunchy potato starch on.