Really crispy and sweet fried shrimp that stay crispy for a long time. One of the best things I've ever made in the deep fryer, actually.
| Servings | 4 Portions |
| Tags | Asian | Chinese | Family Dinner | Main Course | Seafood | Spicy |
| Allergens | Gluten, Shellfish, Soybeans, Wheat |
| Prep Time | 10 min |
| Rest Time | 20 min |
| Cook Time | 20 min |
When I first found the original recipe for this, it promised a lot and I was definitely skeptical. But after making it a few times now, I have to say that it is a really good way to fry larger shrimp. I will also go through old recipes and see if I can modify the way I fry to get the same effect, because it really is that good. The honey sauce is really sweet and sticky and in my opinion goes perfect with a little bit of chili. Everything together and you have a nice dish that will be appreciated by most people.
It's not exactly a secret, but the double frying is part of the reason for the crispy result. The cold batter with carbonated water is another reason. So to really succeed with really crispy fried shrimp, do this:
- Make sure all the ingredients for the batter are well chilled. I put the carbonated water and the bowl with all the dry ingredients in the fridge.
- Make sure the shrimp are well drained and refrigerator cold.
- Mix the batter together right before you start frying (wait with the carbonated water until just before frying).
- Quickly dip the shrimp in cornstarch, then the cold batter and then directly into the oil for the first fry.
- After the first fry - let the shrimp cool down in the fridge again (about 20-30 minutes). The shrimp may be a little soft after that, but the second fry is what takes them to the next level!
The sweet and sticky sauce is what makes this a fantastic dish. Don't skip the glucose syrup as it makes the sauce extra sticky and thus covers the finished shrimp perfectly without running off. I have added some dried chili, but you can of course adjust it according to taste and preference. I usually make the sauce so that it is ready and cools while I start the first frying. You can easily heat the sauce up a little quickly if needed to be able to mix the shrimp in the sauce.
I also use some quick-fried vermicelli noodles as a bed for the shrimp. It's just a fun thing that you can of course exclude. Actually, I was just curious how it worked as I had seen videos online and sure enough it puffs up in just a few seconds!
The nutritional value of this dish is very difficult to calculate. The amount of oil that the frying process absorbs is very difficult to estimate and is NOT included in the calculation below.
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Ingredients
Directions
- Mix the ingredients in a small saucepan.
- Bring to a boil and then lower the temperature.
- Let it bubble for a minute, then remove the saucepan from the heat.
- Mix all the dry ingredients in a small bowl, place in the refrigerator.
- Make sure the carbonated water is also well chilled (refrigerate for at least an hour).
- Immediately before frying - mix the water into the dry ingredients and stir until there are no lumps left.
- Heat the oil to 160°C.
- Dip the peeled and well-drained shrimp in the cornstarch (they should be covered completely).
- Then dip the shrimp in the batter and then place them in the fryer.
- I usually dip 2 at a time and put a total of 6 in the fryer at a time.
- Fry for 3 minutes and then let the shrimp drain on paper.
- Let the shrimp cool and then place in the refrigerator for 20-30 minutes.
- Heat the oil to 190-200°C.
- You can now fry more shrimp at the same time. I fry half at a time here.
- Fry for 3 minutes until golden brown and then let the shrimp drain on paper.
- Cover the hot shrimp with the honey sauce and serve.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1499.98 kcal | 374.99 kcal | 166 kcal |
| Carbohydrates | 289.42 g | 72.36 g | 32.03 g |
| Fat | 9.31 g | 2.33 g | 1.03 g |
| Protein | 64.97 g | 16.24 g | 7.19 g |
| Sugar | 84.13 g | 21.03 g | 9.31 g |
| Salt | 10.3 g | 2.58 g | 1.14 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
