Crispy Fried Shrimp Cutlets
Perfectly golden and exceptionally crunchy, these butterflied shrimp cutlets are marinated in ginger and scallions before being coated in a light panko crust and deep-fried.
Fried shrimp cutlets are a universally beloved appetizer, combining the natural sweetness of fresh shrimp with a satisfyingly crisp exterior. By butterflying the shrimp and leaving the tails intact, each piece cooks quickly and evenly while presenting beautifully on the plate. A brief marinade with fresh ginger and green onion ensures the seafood remains fragrant and flavorful beneath its crunchy golden shell.
Ingredients
- 500 g large raw shrimp (tail-on)
- 2 stalks green onions
- 3 slices fresh ginger
- 1 tsp salt
- 1/2 cup cornstarch or potato starch
- 1 large egg (beaten)
- 1 cup panko breadcrumbs
- as needed cooking oil (for deep frying)
Instructions
- 1Peel the shrimp
Keep the shrimp in the freezer for half an hour to make them easier to peel. Peel the shrimp shells while carefully keeping the shrimp tails attached.
Tip: Chilling the shrimp makes the shells firmer and easier to remove without damaging the meat. - 2Butterfly the shrimp
Using a knife, make a cut along the back of each shrimp. Open the shrimp meat to about two-thirds of the way to create a butterflied shape.
Tip: Ensure the cut is consistent so the shrimp cook evenly. - 3Marinate the shrimp
Place the butterflied shrimp in a bowl. Add green onion sections, ginger slices, and salt, then mix well and marinate for half an hour.
Tip: Marinating helps infuse flavor into the meat and removes any fishy odor. - 4Coat with starch
After marinating, take each shrimp and coat it thoroughly with a layer of starch. Shake off any excess starch before the next step.
Tip: A light, even coating of starch helps the egg wash adhere better to the shrimp. - 5Dip in egg wash
Take the starch-coated shrimp and dip each piece into a bowl of beaten egg wash, ensuring it is fully covered.
Tip: Ensure the egg wash covers every part of the shrimp so the breadcrumbs stick perfectly. - 6Coat with breadcrumbs
Finally, press the egg-dipped shrimp into a plate of breadcrumbs, coating it thoroughly on all sides.
Tip: Gently press the breadcrumbs onto the shrimp to ensure a thick, even crust. - 7Deep fry the shrimp
Heat the cooking oil over medium heat. Carefully add the breaded shrimp one by one into the wok. Lower the heat slightly to maintain a steady fry without burning the crust, and cook until they float to the surface.
Tip: Keep the heat controlled to prevent the breadcrumbs from burning before the shrimp is cooked inside. - 8Fry until golden brown
Using chopsticks, gently flip the shrimp in the hot oil to ensure even cooking and a consistent golden brown color on all sides. Once the shrimp float to the surface, they are ready to be removed from the oil.
Tip: Use long chopsticks to maintain a safe distance from the hot oil while flipping.
