Plump, juicy shrimp are coated in crispy panko breading and fried to golden perfection, then paired with a zesty dipping sauce, making for an irresistible appetizer or satisfying main dish.
Ingredients (for 4 servings)
Shrimp:
- 1 lb medium shrimp (455 g), peeled and deveined
- Salt, to taste
- Pepper, to taste
- 4 large eggs
- 1 ½ cups cold soda water (360 mL)
- 2 cups cake flour (200 g)
- Oil, for frying
- 3 cups panko breadcrumbs (150 g)
Glaze:
- 1 tablespoon oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup low-sodium soy sauce (240 mL)
- 2 tablespoons rice wine vinegar
- ⅓ cup light brown sugar (75 g)
- 1 pinch red pepper flakes
- ¼ cup water (60 mL)
- 1 tablespoon cornstarch
For Serving:
- Cooked white rice
- Thinly sliced scallions
- Sesame seeds
Preparation
- Pat the shrimp dry with paper towels and transfer them to a medium bowl. Season with salt and pepper.
- In a separate bowl, whisk together the eggs and soda water. Gradually add the cake flour, whisking gently to maintain a slightly clumpy batter. Avoid overmixing.
- Heat oil in a large pot to 350˚F (180˚C).
- Place the panko breadcrumbs in a shallow bowl.
- Using a slotted spoon, dip each shrimp into the batter, then toss in the panko to fully coat.
- Fry the shrimp in batches of 5-6 at a time until golden brown, about 2-3 minutes. Remove and place on a wire rack to drain.
- For the glaze: Heat oil in a medium saucepan over medium-high heat. Add the garlic and ginger, cooking until fragrant, about 30 seconds, stirring often.
- Stir in the soy sauce, rice wine vinegar, brown sugar, and red pepper flakes. Bring to a simmer.
- In a small bowl, mix water with cornstarch to make a slurry. Add this mixture to the saucepan and stir. Continue cooking for about 5 minutes, until the glaze thickens to a syrupy consistency.
- Transfer the fried shrimp to a large bowl and pour the glaze over. Gently toss to coat the shrimp.
- Serve the shrimp over a bed of rice, garnished with sliced scallions and sesame seeds.
Enjoy!
