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Recipe Detail Page
Oriental Ginger Shrimp
Holiday 2011
The batter on these shrimp is thin, very crisp and light. Shrimp are sized by the number per pound, so the smaller the number the bigger the shrimp. Base your purchase of shrimp depending on the gathering, however be warned that these gingery bites are enticing.
1 to 1. lbs (500 to 750 g) large, peeled, deveined, tail-on raw shrimp, size 21 to 25s
⅓ cup (80 mL) all-purpose flour
⅔ cup (150 mL) cornstarch, divided
1/2 tsp (2 mL) each of salt and cayenne
1/2 to 3/4 cup (125 to 175 mL) light (lower-fat) unsweetened coconut milk
1 medium clove garlic, minced
3 tbsp (45 mL) finely chopped fresh coriander
1 tbsp (15 mL) fi nely grated fresh ginger
or 1 tsp (5 mL) dried ground ginger
½ tsp (2 mL) toasted sesame oil
2 to 3 cups (500 to 750 mL) peanut oil
2 to 3 limes, cut into wedges
1 Defrost shrimp; pat dry with paper towels.
2 To make batter, stir flour with ⅓ cup (80 mL) cornstarch, salt and cayenne. Stir 1/2 cup (125 mL) coconut milk with garlic, coriander, ginger and sesame oil. Add to flour mixture, stirring until smooth. Add extra coconut milk, 1 tbsp (15 mL) at a time, if needed for a thick pancake-like batter. (Batter can be covered and refrigerated for up to half a day. Bring to room temperature before using.)
3 When ready to serve, heat a couple of inches (5 cm) of peanut oil in a chicken fryer or other deep, heavy frying pan over medium-high heat until very hot, 350°F (180°C) on an instant-read thermometer.
4 Meanwhile, place remaining ⅓ cup (80 mL) cornstarch into a small bowl. When oil is ready, work in batches. Dip 4 or 5 shrimp into cornstarch, tapping against side of bowl to dislodge any cornstarch that does not fully adhere. Dip into batter to coat; tap off excess by lightly knocking against side of bowl.
5 Fry several battered shrimp at a time in hot oil for 3 to 4 minutes, turning often, or until golden and crispy. Drain on paper towels; keep warm in oven while frying more. (Shrimp cannot be made ahead.)
6 Serve immediately with lime wedges for squeezing overtop.
Makes 22 to 35 shrimp, or about 8 servings
