Sesame Shrimp


  • 24 large shrimp
  • 1/4 cup flour
  • 4 tbs sesame seeds
  • Kosher and cracked black pepper to taste
  • 1 large egg
  • 1 cup vegetable oil for deep frying
  • 1/4 cup soy sauce
  • 1 scallion, minced
  • 1 tsp dried chili flakes
  • 1 tbs sesame oil
  • 1-2 tsp sugar
  • scallion strips for garnish


  • Peel and devein the shrimp, leaving the tails for presentation.
  • Slice the shrimp along the body, place on a cutting board, and  press firmly to flatten slightly to make a butterfly shape.
  • Put the flour, half the sesame seeds, salt and pepper in a food processor and blend for 30 seconds.
  • Add the mixture to a bowl and coat the shrimp with the mixture, shaking off the excess.
  • Beat the egg in a small bowl with the remaining sesame seeds, salt and pepper.
  • Heat the vegetable oil in a large wok or skillet.
  • Working in batches, holding each shrimp by the tail, dip into the beaten egg, then carefully lower into the oil.
  • Cook for 1-2 minutes, or until crisp and golden, turning once or twice.
  • Remove the shrimp and drain on paper towels.
  • To make the dipping sauce, stir together the soy sauce, scallion, chilies, oil and sugar until the sugar dissolves.
  • Arrange the shrimp on a plate, garnish with strips of scallion.

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