Yields:
4 Servings
Difficulty: Medium
Prep Time: 25 Mins
Cook Time:
15 Mins
Total Time:
40 Mins
Butterfly shrimp is a classic Japanese recipe that is beloved for its delicate appearance and delicious taste. It involves preparing fresh large shrimp into a butterfly shape and frying them until they turn golden brown. The characteristic of butterfly shrimp is its crispy outer layer and tender, juicy shrimp meat inside.
Ingredients
Adjust Servings
Instructions
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Take each large shrimp and make a shallow cut along the back from the head to the tail, without cutting all the way through. Gently open the shrimp and flatten it to butterfly the shrimp.
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In a medium bowl, mix together the all-purpose flour, salt, black pepper powder and garlic powder. Mix the spices well. Add the beaten egg to the bowl, stir to make a smooth batter.
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Place the breadcrumbs on a plate.
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In a deep pot, heat vegetable oil to 350°F.
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Dip the shrimp into egg mixture, ensuring it is coated evenly. Shake off any excess. Place the shrimp in the plate of panko bread crumbs, ensuring they are fully covered, and lightly press to help the panko adhere. Place the shrimp into hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes, or until the shrimp turns golden brown and crispy.
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Once cooked, remove the butterfly shrimp from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining shrimp. Serve the butterfly shrimp hot with sweet and sour sauce.
