Chinese-Style Butterfly Shrimp
Feel free to use Chinese rice wine or dry sherry in place of the cooking wine if you have it.
INGREDIENTS | SERVES 4–6
- 1 pound large shrimp
- ⅔ cup bread crumbs
- 2 teaspoons Chinese cooking wine
- 4 cups oil, or as needed
- ½ teaspoon freshly ground white pepper
- ½ teaspoon sugar
- 2 eggs
- ½ teaspoon freshly ground black pepper
- 1 teaspoon five-spice powder
Peel the shrimp but leave the tail on. Cut a slit along the back, being careful not to cut through. Open the two cut halves to form a butterfly shape. If there is a black sand vein, remove it.
Rinse the shrimp in cold water and pat dry. Marinate in the cooking wine and sugar for 15 minutes.
Lightly beat the eggs. In a separate bowl, mix the five-spice powder with the bread crumbs.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
When the oil is hot, move the fondue pot to the table and set up the burner. Grab the shrimp by the tail and dip into the egg, then coat with the bread crumbs. Spear the shrimp with the dipping fork and cook in the hot oil until golden brown.
Drain on paper towels if desired. Dip lightly into the black or white pepper.
Found in Asia, tiger shrimp take their name from the distinctive black and gray stripes running across their back. Tiger shrimp have a milder flavor than pink or brown shrimp do. For best results, use with highly seasoned dishes such as Chinese-Style Butterfly Shrimp.