Homemade Cream Shrimp: A Restaurant-Quality Treat
Make Delicious Cream Shrimp Easily at Home! ♡
We made delicious cream shrimp using tasty cocktail shrimp. Enjoy this easy and impressive dish!
Main Ingredients- Frozen cocktail shrimp: Generous amount (approx. 20-25 pieces)
- Tempura flour (or all-purpose flour): 1 cup
- Cold water: 1/2 cup
- Cooking oil: Plenty for deep-frying
- Salt: A pinch
- Black pepper: A pinch
Cream Sauce- Mayonnaise: 4 Tbsp
- Sugar: 2 Tbsp
- Lemon juice: 1/2 Tbsp
- Mayonnaise: 4 Tbsp
- Sugar: 2 Tbsp
- Lemon juice: 1/2 Tbsp
Cooking Instructions
Step 1
Thaw the frozen cocktail shrimp by soaking them in lukewarm water for 3-5 minutes. Be careful not to soak them for too long, as this can dilute their flavor.
Step 2
Carefully remove the ‘vein’ or intestinal tract from the thawed shrimp. You can do this by making a small cut near the tail end and pulling it out gently. This step ensures a cleaner taste and smoother texture.
Step 3
Lightly season the cleaned shrimp with a pinch of salt and pepper. Before frying, pat the shrimp thoroughly dry with paper towels. This is crucial for the batter to adhere properly and to prevent oil splattering.
Step 4
In a bowl, combine 1 cup of tempura flour with 1/2 cup of cold water. Whisk until you have a smooth batter with no lumps. The consistency should be thick enough to coat the shrimp lightly.
Step 5
Add the dried shrimp to the batter and gently toss them with chopsticks or your hands until each shrimp is evenly coated. Aim for a thin layer of batter; a thick coating can become soggy when fried.
Step 6
Heat a generous amount of cooking oil in a deep pan over medium heat. To check if the oil is ready, drop a small bit of batter; it should float to the surface within 3 seconds. Carefully place the battered shrimp into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Step 7
Once the shrimp are golden brown, remove them from the oil and place them on a plate lined with paper towels to drain excess oil. In a separate small bowl, combine 4 Tbsp mayonnaise, 2 Tbsp sugar, and 1/2 Tbsp lemon juice. Gently heat this mixture over low heat, stirring just until the sugar dissolves. Be careful not to overcook or burn the sauce.
Step 8
For an extra crispy texture, you can double-fry the shrimp. After the initial frying and draining, briefly return the shrimp to the hot oil for a second fry. This second fry will enhance their crispiness.
Step 9
After the second fry (if you chose to do it), drain the shrimp again on paper towels and let them cool slightly. Frying them until they are too hot to handle can make them soggy when mixed with the sauce.
Step 10
Once the shrimp have cooled slightly, place them in the prepared cream sauce and toss gently until they are evenly coated. Serve immediately for the best flavor and texture. Enjoy your delicious homemade cream shrimp!
