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 ┬ápress 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.




15 min


15 min


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