Quick and easy Recipe

One of my favourite entree or side dish to order in some Japanese restaurant I’ve seen in Melbourne. We don’t often see this on the menu but we never fail to order doubles if it’s on the menu.

Ingredients:

• 400 grams of school shrimps
• 3 cups of corn starch
• A dash of salt, MSG, baking powder and Sarawak white pepper

Instructions:

• Rinse the shrimp under cold water and pat dry with paper towels. Leave the shells and heads on but feel free to cut off he whiskers.
• In a bowl, add salt, MSG, baking powder and Sarawak white pepper to season the shrimps before coating it with some corn starch. Let it sit for at least 10 minutes for the baking powder to activate.
• Heat neutral oil in a deep pan or wok over medium heat. Just before frying, give the shrimp one final coating of cornstarch before adding them to the wok.

You’ll know they’re ready when there’s this aromatic smell from the shrimps. Scoop them up and dab them with paper towels to bloat access oil.

P.S – if the crunch doesn’t feel perfect (which it happens), pop them into your air fryer for 5 minutes under 200C.