Crispy Fried Shrimp

Bowl 1: add the 3 large eggs and whisk well. In Bowl 2: add the salt, pepper and flour and stir well and finally in bowl 3: add the breadcrumbs. This will be your production line.

Holding one shrimp at a time by the tail, place it in the flour mixture (dredging) and coat. Shake off any excess flour.

Dip the same shrimp into the whisked eggs and then straight into the breadcrumbs making sure they are covered all over. I don’t push the breadcrumbs onto the shrimp as I prefer them to have a coating not a thick compacted layer.

Turn on your deep fryer and set to 175C/350F. If you don’t have a fryer, then add about 2 ½ inches of vegetable oil to a deep pan and place over a high heat. A thermometer would be useful.

Once it has reached the correct temperature add the coated shrimp in small batches. They should only take 1 – 1 ½ minutes max to turn golden brown and lightly crispy.

When cooked, transfer to kitchen paper/paper towel to drain excess oil.

Repeat the process until all shrimp have been cooked.

Turn off the oil.

Serve with a hoisin or soy dip for a taste of the Far East.