Chinese-Style Crispy Shrimp

No Photo



  • 1 pound fresh or frozen raw shrimp
  • 1 egg, slightly beaten
  • 1 tablespoon cornstarch
  • 1 teaspoon dry white wine
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon salt
  • Vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Red Sweet and Sour Sauce

  • 1/2 cup red wine vinegar
  • 1/2 cup ketchup
  • 1/3 cup granulated sugar
  • 1/4 teaspoon red pepper sauce


  1. Shrimp: Remove shells from shrimp, leaving tails intact. If shrimp are frozen do not thaw; peel under running cold water. Make a shallow cut lengthwise down back of each shrimp and devein. Slit shrimp lengthwise down back almost in half.
  2. Mix egg, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp. Cover and refrigerate 10 minutes. Heat oil (1 1/2-inches) in 3 quart saucepan to 375 degrees F.
  3. Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt. Stir shrimp into batter until coated. Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2 to 3 minutes; drain.
  4. Serve hot with Red Sweet and Sour Sauce.
  5. Red Sweet and Sour Sauce: Mix all ingredients.

Yield: about 20 appetizers

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry