Butterfly Shrimp Fry

Posted byNoriePosted inAppetizers, Recipe, SeafoodTags:

This is another favorite and is easy to make. 

Shell 1 pound shrimp, preferably medium to large but not excessively large, but leave the tails.  Devein by slicing all the way or splitting open all the way and stop at the tail.

Mix the batter as follows:

  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/4 tsp. MSG
  • ½ tsp. black pepper
  • 1/3 cup cold water

Heat oil in a pan for deep-frying, preferably to 375° F.  Hold each shrimp at the tail and dip in the batter.  Touch the side of the bowl to drain excess batter then drop in the hot oil one at a time. They should float and are done but leave a little longer to desired brownness.  Do them in batches.

For the dip I made a small bowl of vinegar, water, Patis, Soy Sauce, salt and pepper with thinly sliced green onions, chopped garlic and a little grated ginger root. Or you can use Sweet and Sour sauce.

The classic dip for this is: Mix 1 tsp. Hoisin sauce, 1 TBS Chili sauce, 2 TBS catsup.

The recipe above can be cut in half, which I often do when I do not have a large batch of shrimp.