Ingredients
Equipment
Method
- Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is a crucial step for achieving maximum crispiness, as excess moisture can prevent the batter from adhering and result in a soggy outcome. If you prefer, you can leave the tails on for a more elegant presentation and easier handling.1 pound large shrimp
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl, whisk together the lightly beaten eggs and milk until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking until you have a smooth, pancake-like batter. It should be thick enough to coat the back of a spoon but pourable.1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 large eggs, 1/4 cup milk
- Add the prepared shrimp to the batter and gently toss to ensure each piece is evenly coated. Let the shrimp sit in the batter for about 5 minutes while you heat the oil. This brief resting period allows the batter to slightly adhere to the shrimp, further enhancing its crispiness.1 pound large shrimp
- Pour vegetable oil into a deep skillet or wok to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). You can test if the oil is ready by dropping a tiny bit of batter into it; if it sizzles immediately and floats to the surface, the oil is at the correct temperature.vegetable oil
- Carefully add the battered shrimp to the hot oil in batches, ensuring you don't overcrowd the pan. Overcrowding will lower the oil temperature, leading to greasy shrimp. Fry for 2-3 minutes per side, or until the shrimp are golden brown and crispy. Use a slotted spoon or spider strainer to remove the shrimp from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.1 pound large shrimp
- While the shrimp are frying or draining, heat 1-2 tablespoons of fresh vegetable oil in a clean skillet over medium heat. Add the minced garlic, grated ginger, and sliced red chilies (if using). Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.vegetable oil, 4 cloves garlic, 1-inch piece fresh ginger, 2-3 red chilies
- Add the fried crispy shrimp to the skillet with the garlic and ginger. Sprinkle generously with the Chinese five-spice powder (if using), a pinch more salt, and black pepper. Toss everything together quickly to ensure the shrimp are well coated with the fragrant seasoning mixture.1 pound large shrimp, 1 teaspoon Chinese five-spice powder, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Stir in the chopped scallions and toss for another few seconds. Serve your Chinese Salt Pepper Crispy Shrimp immediately while they are still hot and wonderfully crisp. Garnish with extra chopped scallions if desired.1/4 cup fresh scallions, 1 pound large shrimp
Notes
For optimal freshness and crispiness, it's best to consume your Chinese Salt Pepper Crispy Shrimp immediately after preparation. If you find yourself with leftovers, allow them to cool completely and store in an airtight container in the refrigerator for 1-2 days. Reheat in a dry skillet or oven, not microwave.