Crispy Food Hacks
Master the art of perfectly crispy shrimp with this easy recipe, incorporating cornstarch and the essential double-frying technique for ultimate crunch.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1/2 cup cup cornstarch
- 1/4 cup cup all-purpose flour
- 1 large egg
- 1/4 cup cup cold water or milk
- 1/2 teaspoon teaspoon salt
- 1/4 teaspoon teaspoon black pepper
- 4 cups cups vegetable oil for frying
- Optional: 1/2 cup cup Sweet Chili Sauce or desired sauce
Instructions
- Pat shrimp dry with paper towels.
- In a medium bowl, whisk together cornstarch, flour, egg, cold water, salt, and pepper until a smooth, thin batter forms.
- Add the dry shrimp to the batter, tossing to coat evenly.
- Heat vegetable oil in a deep pot or Dutch oven to 325°F (160°C).
- Carefully add a few shrimp at a time to the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes until lightly golden.
- Remove shrimp with a slotted spoon and place on a wire rack set over a baking sheet to drain. Repeat with remaining shrimp.
- Increase oil temperature to 375°F (190°C).
- Return the lightly fried shrimp to the hot oil in batches and fry for another 1-2 minutes until deeply golden brown and very crispy.
- Remove from oil and place back on the wire rack.
- If using sauce, toss the hot, crispy shrimp with the sauce immediately before serving to maintain maximum crispiness. Serve hot.
Notes
Ensure oil temperature is consistent for best results. For extra flavor, marinate shrimp in a little garlic powder and paprika before battering. Serve immediately with your favorite dipping sauce, adding the sauce just before serving to maintain crispiness.