Chinese Batter Fried Shrimp

Name: Chinese Batter Fried Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Shrimp: 100-150 gms, cleaned.; Ching’s All In One Sauce: 1 tsp.; Ching’s Red Chilly Sauce: 1 tsp.; Pepper powder: 1/2 tsp.; Turmeric Powder: 1/4 tsp (I use turmeric purely for its health benefits); A fat pinch of salt; Flour: 2 tbsp (30 ml); Corn flour: 2 tbsp. (30 ml); Ching’s Soy Sauce: 1 tsp.; Kashmiri Chilly Powder: 1 tsp; Egg White: 1, beaten to stiff.; A pinch of Baking Soda.; Enough water to mix.; Salt to taste (note that the sauces contain salt, so add accordingly); Oil for deep frying

Shrimp cook up really fast so you don’t have to pre-cook them for this party-ready appetizer.

byNisa Homey

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Frequently Asked Questions

Why does the batter call for egg white beaten to stiff peaks instead of a whole egg?

Beating 1 egg white to stiff peaks and folding it into the batter creates air pockets that make the fried coating lighter and crispier than a whole-egg batter would. The equal parts flour and cornflour (2 tbsp each) combined with the stiff white gives the shrimp a delicate, puffy crust rather than a dense shell.

What is Kashmiri chilli powder and can I use regular chilli powder instead?

Kashmiri chilli powder is a mild, deep-red Indian chilli that provides vivid color with moderate heat. The recipe uses 1 tsp in the batter specifically for that bright red-orange appearance. Regular chilli powder can substitute, but it is often hotter and less vibrant; use ½ tsp and taste before adding more if heat is a concern.