Crispy Golden Butterfly Shrimp
Make restaurant-quality crispy butterfly shrimp at home that stay crunchy even after cooling. The secret is a precise triple-coating of starch, egg wash, and golden breadcrumbs.
Golden butterfly shrimp is a beloved favorite at family gatherings and festive celebrations like the Chinese New Year. By carefully butterflying the shrimp and applying a secure triple-layer coating, you lock in the natural juices while creating an irresistibly crunchy exterior that appeals to kids and adults alike.
Ingredients
- 500 g large shrimp
- 50 g starch
- 2 eggs
- 100 g golden breadcrumbs
- 500 ml cooking oil
- to taste tomato ketchup
Instructions
- 1Butterfly the shrimp
Make a lengthwise cut along the back of the shrimp without cutting all the way through, then gently press it open and flatten it with the flat side of a knife so it stays straight.
Tip: Be careful not to slice all the way through the shrimp meat when making the back cut. - 2Coat with starch and egg wash
Coat the butterfly-cut shrimp thoroughly in starch to seal in the moisture, then dip them completely into an egg wash to help the final breadcrumb layer adhere securely.
Tip: Shake off any excess starch before dipping into the egg wash to ensure an even coating. - 3Apply golden breadcrumbs
Press the starch and egg-washed shrimp firmly into golden breadcrumbs, ensuring every part of the shrimp is completely and evenly covered with a tight crumb layer.
Tip: Press down gently with your fingers to compact the breadcrumbs so they do not fall off during frying. - 4Deep-fry until crispy
Lower the breaded shrimp into oil heated to a medium-low temperature and deep-fry until they turn an even golden brown and float to the surface. Drain on paper towels before serving.
Tip: Maintain a moderate oil temperature so the exterior becomes crispy before the shrimp overcooks inside.
