i made sesame shrimp for thanksgiving and my mom even asked me for the recipe. you can prep them in advance and freeze them for up to a month. just drop them into some hot oil when your guests arrive and you’ll have some happy stomachs.
(serves 5 to 6 people family style; adapted from Cecilia Chang’s The Seventh Daughter)
|Large shrimp||1 lb, shelled and deveined with tails attached|
|Flour||1 ½ cups|
|Sesame seeds||2 cups white sesame; ½ cup black sesame|
|Sesame oil||1 tsp|
|Rice Wine||3 tbsp|
|Eggs||2 large ones|
|Baking Soda||1 tsp|
|Canola Oil||½ cup, plus enough for deep frying|
- Wash and dry shrimp. Using a knife, cut down the back of each shrimp, leaving the tail attached.
- Put 1 cup of flour in a bowl. Put sesame seeds in a separate bowl. Set aside.
- In a third bowl, mix together sesame oil, wine, eggs, cornstarch, baking soda, 1/2 cup of canola oil, water, and remaining 1/2 cup flour. This is your batter.
- Dip each piece of shrimp in the flour first, then the batter (from step 3), and finally the sesame.
- The coated shrimps at this point can either be frozen (by separating each layer of shrimp with parchment paper or plastic) until ready to fry, or fried immediately.
- To fry, heat a saucepan filled half-way with canola oil until it reached 360ºF. Put 1 shrimp in first to test and then work with a batch of 2 to 3 at a time. The shrimps are cooked when crispy and deep brown, about 2 to 3 minutes.
- I served the shrimp with a spicy mayo sauce.