Shrimp Crisp Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
• Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
• Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
• Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
• Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.

Steps:

• Remove the shells from the shrimp but leave the last segment and the tails on.
• Split the shrimp down the back until almost completely open.
• Remove the vein.
• Place the shrimp in a bowl of ice water.
• Combine the dry ingredients for the batter.
• Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
• Now add the water a little at a time, stirring contantly in one direction.
• Eventually the batter will become smooth and silky.
• Stop adding water when you attain this consistency of a thin pancake batter.
• Allow the batter to rest, covered, for atleast 15 minutes.
• Prepare either or both sauces to serve with your shrimp.
• Shred the lettuce and place on a platter.
• Cover with plastic wrap until ready to use.
• Place the oil in a wok and heat to 375F.
• While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
• Line a work platter with paper toweling.
• Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
• Remove with large strainer to the work platter.
• Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
• Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
• Serve with the sauce (s).

Steps:

• Fill a bowl with ice water. In a small saucepan over medium heat, bring 4 cups water and 1/2 teaspoon salt to a simmer. Drop in shrimp and poach gently until opaque, 1 1/2 to 2 minutes. Use a slotted spoon to transfer shrimp to ice water to stop the cooking; reserve 2 1/2 cups poaching liquid. Peel shrimp and finely chop tails; discard rest of shells. Coarsely chop shrimp and season lightly with salt. In a medium bowl, whisk together flour and 2 cups plus 2 tablespoons of the poaching liquid. Whisk in the onion and half the garlic, along with the parsley, shrimp and chopped shrimp tails. Add more poaching liquid as needed; you want the consistency of a very thin pancake batter. In a small bowl, combine remaining garlic, the mayonnaise, the sriracha, the smoked paprika and the lemon juice. Set aside. In a medium, nonstick skillet over medium heat, warm 1/2 inch oil until a drop of water flicked into the pan sizzles (about 300 degrees). Ladle in 1/4 cup of the batter. Using a spatula, quickly spread the batter out in the pan so that it is very thin, making small holes in the pancake to help it cook evenly. You want to err on the side of too thin rather than too thick. The final pancake should have a crisp, lacy appearance and be riddled with holes. Shake pan slightly toward you, creating waves of oil over the top of the pancake. Cook until underside is golden brown, about 2 minutes. Gently flip and cook other side until golden, about 2 minutes more. Adjust heat as needed to maintain an even temperature for uniform browning. Transfer pancake to a paper towel-lined plate to drain and sprinkle with coarse kosher salt immediately after frying. Repeat with remaining batter. Serve with the spicy mayonn

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with foil. Put half the shrimp in a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, the egg, sriracha mayonnaise, 1 tablespoon sesame oil, the scallion, ginger and a pinch each of salt and pepper. Process until well mixed but chunky. Drop into 8 mounds on the baking sheet and shape with damp hands into 8 patties, about 3 inches in diameter and 1/2 inch thick. Freeze until firmed up slightly, about 5 minutes.
• Put the remaining 1/2 cup panko in a shallow dish. Heat the vegetable oil in a large ovenproof nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and cook until the patties are cooked through, 5 to 7 more minutes.
• Meanwhile, toss the greens and seaweed salad in a large bowl with the vinegar and remaining 1 teaspoon sesame oil; season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger and sriracha mayonnaise.

Steps:

• In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
• Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
• Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

Steps:

• Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
• Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
• Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce.