Chinese-Style Crispy Shrimp



  • 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

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