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Fried Shrimp Recipe

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Fried Shrimp Recipe


March 19, 2019

Fried Shrimp with Garlicky Hot Pepper Sauce
Serves 4

1 teaspoon plus 1 tablespoon vegetable oil, plus more for frying
1/2 cup plus 1 teaspoon cornstarch
1/2 cup potato starch
1/2 teaspoon baking soda
Kosher salt or sea salt
1 large egg white
1 ½ pounds Large shrimp, peeled, deveined, and patted dry
3 tablespoons sugar
4 ½ teaspoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon gochujang (Korean chile paste),
Sriracha, chile sauce, or chile-garlic sauce
1 teaspoon toasted sesame oil
3 tablespoons diced onion
6 cloves garlic, grated or minced
1 fresh Korean red chile or Fresno chile, diced
1 fresh Korean green chile or jalapeño, diced Handful of scallions, thinly sliced on an angle Steamed White Rice, for serving

1. In a large, wide, heavy-bottomed pot at least 5 inches deep, heat 2 inches of vegetable oil over medium-high heat until it reaches 375°F. While the oil is heating, in a large bowl, whisk together 1/2 cup of the cornstarch, the potato starch, baking soda, and a pinch of salt. Add the egg white, 1 tea-spoon of the vegetable oil, and 1/2 cup water and whisk until a thick batter forms.

2. Working in batches, coat the shrimp in the batter, letting any excess drip into the bowl. Slip the shrimp into the oil, one piece at a time, and fry. stirring occasionally, until golden brown, about 11/2minutes. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with the remaining shrimp, letting the oil return to 375°F between batches.

3. When all the shrimp have been fried, let the oil return to 375°F, and then carefully return all the shrimp to the oil and fry a second time until very crisp, 11/2 to 2 minutes. Transfer to a wire rack or paper towel-lined plate to drain. Set the fried shrimp aside.

4. In a small bowl, whisk together the sugar, tomato paste, soy sauce, vinegar, chile paste, sesame oil, remaining 1 teaspoon cornstarch, and 1/4 cup water until the sugar has dissolved. Set the sauce mixture aside.

5. In a large skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the onion, garlic, and red and green chiles and cook, stirring, until just fragrant, about 30 seconds. Add the sauce mixture and cook, stirring, until sauce thickens and becomes glossy, about 45 seconds. Add the fried shrimp, toss quickly to coat, and transfer to a platter. Scatter the scallions over the top and serve immediately with rice.

Spicy Pork Belly Cheesesteak
Serves 2

2 cloves garlic, grated or minced
1 tablespoon gochujang (Korean chile paste)
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon toasted sesame oil
10 ounces thinly sliced skinless pork belly
2 (6-inch) soft Italian rolls, split
2 tablespoons unsalted butter, at room temperature
1 tablespoon vegetable oil
1 small onion, thinly sliced
4 button mushrooms, thinly sliced
2 fresh Korean green chiles or jalapenos, seeded and thinly sliced on an angle
4 ounces sliced provolone cheese

1 scallion, thinly sliced on an angle
Roasted sesame seeds
Gochugaru (Korean chile flakes)
Sliced pickled jalapenos, drained

1. In a medium bowl, stir together the garlic, chile paste, mirin, soy sauce, ginger, and sesame oil. Add the pork and let marinate at room tempera-ture for about 30 minutes or cover and refrigerate up to overnight.

2. Preheat the oven to 200°F.

3. Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter. Working in batches, if needed, toast the rolls cut-side down, gently pressing on them so the centers toast as well, until lightly golden, about 1 minute. Transfer the rolls to the oven to keep warm.

4. Wipe out the skillet and return it to the stove. Add the vegetable oil and heat over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots, about 5 minutes. Add the onion, mushrooms, and chiles and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes. Divide the mixture into two mounds in the skillet and top each mound with half the cheese. Cover the skillet and cook just until the cheese melts, about 1 minute.

5. Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, chile flakes, and pickled jalapeños. Serve immediately.

Roasted Corn Tea
Serves 8

10 Cups Cold Water
½ Cup Roasted Corn Kernels

1. In a medium saucepan, combine the water and corn and bring to a boil over high heat.

2. Reduce the heat to maintain a simmer for 20 minutes.
3. Pass the tea through a fine-mesh strainer and discard the solids.
4. Serve hot or cold



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