Crispy and Creamy Shrimp Recipe
Restaurant-Quality Creamy Shrimp at Home
Discover the delightful ‘Creamy Shrimp’ recipe, featuring plump, peeled shrimp coated in a crispy batter and fried to perfection, then tossed in a luscious creamy sauce made from mayonnaise, sugar, and lemon juice. This classic Cantonese dish, celebrated as one of China’s Eight Great Cuisines, can now be easily recreated in your own kitchen! For an even richer texture, you can optionally add cream or milk to the sauce. Enjoy the irresistible combination of crunchy shrimp and velvety smooth sauce.
Main Ingredients- 15 peeled and deveined shrimp
- 1 cup tempura flour (or all-purpose flour)
- 100ml cold water
Creamy Sauce- 4 Tbsp mayonnaise
- 2 Tbsp sugar
- 2 Tbsp lemon juice
- 4 Tbsp mayonnaise
- 2 Tbsp sugar
- 2 Tbsp lemon juice
Cooking Instructions
Step 1
Begin by thoroughly washing the peeled and deveined shrimp. Pat them completely dry with paper towels or let them drain in a sieve. Ensuring the shrimp are dry is crucial for achieving a crispy coating.
Step 2
Place the dried shrimp into a resealable plastic bag. Add 3 tablespoons of the tempura flour to the bag. Seal the bag and gently shake it to evenly coat each shrimp with a light dusting of flour. This step helps the batter adhere better.
Step 3
In a separate bowl, combine the remaining 1 cup of tempura flour with 100ml of cold water. Whisk until you achieve a smooth batter with no lumps. The consistency should be thick enough to coat the shrimp but not overly dense.
Step 4
Dip the flour-dusted shrimp into the prepared batter, ensuring each piece is generously coated. Let any excess batter drip off slightly before frying.
Step 5
Heat enough cooking oil in a pot or deep pan over medium heat until it reaches around 170-180°C (340-350°F). Carefully add the battered shrimp to the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes, or until the shrimp are golden brown and crispy. Turn them occasionally for even cooking.
Step 6
Once golden and crispy, remove the shrimp from the oil using a slotted spoon or spider strainer. Place them on a wire rack set over paper towels to drain any excess oil. This step maintains the crispiness of the fried shrimp.
Step 7
In a clean pan, combine the mayonnaise, sugar, and lemon juice over low heat. Stir continuously until the sugar has completely dissolved and the sauce is smooth and well-emulsified. Be careful not to overheat, as this can cause the sauce to separate.
Step 8
Add the drained, crispy fried shrimp to the warm sauce. Gently toss the shrimp to coat them evenly with the creamy sauce. Serve immediately to enjoy the perfect contrast between the crispy shrimp and the luscious sauce.
