Chinese-Style Butterfly Shrimp
Feel free to use Chinese rice wine or dry sherry in place of the cooking wine if you have it.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 lb. large shrimp
- 2 tsp. Chinese cooking wine
- ½ tsp. sugar
- 2 eggs
- 1 tsp. five-spice powder
- ⅔ cup breadcrumbs
- 4 cups vegetable oil, or as needed
- ½ tsp. ground black pepper
- ½ tsp. ground white pepper
- ¼ tsp. red pepper flakes
- 2 lemons, cut in wedges
- 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, black pepper, white pepper, and red pepper with the bread crumbs.
- Heat the oil in a large pot set over medium-high heat, making sure it is not more than half full. When the oil is hot, 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. Serve with sliced lemons.