Fantail Shrimp

Method14 steps · about 45 min

1. 1

   Step 1: Set out the 1 lb headless, shell-on shrimp. Choose large shrimp whose backs have not already been cut open, so the back membrane can hold the butterfly shape. Keep them refrigerated until preparation.

   Uses 1 lb fresh headless, shell-on large shrimp, backs intact

2. 2

   Step 2: Peel the shrimp from step 1, leaving the tail and the small shell segment attached to it. If liquid is trapped inside the tails, scrape it out so it will not splatter during frying. Discard the removed body shells.

   Uses Headless shell-on shrimp ready to peel

   
3. 3

   Step 3: Lay each peeled shrimp from step 2 on its side with the belly facing you. Hold it steady and use the tip of a knife to split the tail shell.

   Uses Peeled tail-on shrimp

   
4. 4

   Step 4: Continue the cut through the belly of each shrimp from step 3, stopping at the back membrane so the two halves remain attached. Remove the vein. Give a quick rinse with separate clean water only if needed.

   Uses Tail-split shrimp ready to butterfly · clean water for rinsing shrimp if needed

   
5. 5

   Step 5: Pat the butterflied shrimp from step 4 thoroughly dry on both sides and season with the separate ¼ tsp shrimp salt. Keep cold while preparing the sauce and batter.

   Uses Butterflied and deveined shrimp · ¼ tsp salt for the shrimp

   
6. 6

   Step 6: Heat the separate 1 tsp sauce oil in a small saucepan over medium heat, add all 2 tbsp ketchup and lower the heat. Stir-fry for about 30 seconds until the ketchup just begins to caramelize.

   Stir the ketchup before adding sauce ingredients · 1 minUses 1 tsp vegetable oil for sauce · 2 tablespoons tomato ketchup

7. 7

   Step 7: Whisk the separate 1 tsp sauce cornstarch with its ⅓ cup water until smooth. Stir all 2 tbsp white vinegar, 1 tsp soy sauce, ⅛ tsp sauce sesame oil and ⅛ tsp sauce white pepper into the ketchup and oil from step 6. Rewhisk the slurry and stir it all in.

   Uses All lightly caramelized ketchup and sauce oil · 2 tablespoons white vinegar · 1 teaspoon soy sauce · 1/8 teaspoon sesame oil · ⅛ tsp white pepper for sauce · 1 tsp cornstarch for sauce slurry · ⅓ cup water for sauce slurry

8. 8

   Step 8: Stir the sauce from step 7 until it reaches a simmer and is thick enough to coat a spoon. Transfer the sauce to a clean serving bowl and set aside.

   Uses All mixed fantail dipping sauce

9. 9

   Step 9: Mix the separate ¾ cup batter flour, 2 tsp batter cornstarch, ¾ tsp baking powder, ½ tsp baking soda, ¼ tsp batter salt, ⅛ tsp batter white pepper, ¼ tsp onion powder and ⅛ tsp garlic powder. Stir in all ⅔ cup ice water until a batter forms. Let it rest for 5 minutes; keep the separate ¼ cup dredging flour for step 10.

   Rest the batter · 5 minUses ¾ cup all-purpose flour for batter · 2 teaspoons cornstarch · 3/4 teaspoon baking powder · 1/2 teaspoon baking soda · ¼ tsp salt for batter · 1/8 teaspoon white pepper · 1/4 teaspoon onion powder · 1/8 teaspoon garlic powder

10. 10

    Step 10: Put the separate ¼ cup dredging flour on a small plate and have the dry seasoned shrimp from step 5 and rested batter from step 9 ready beside it. In a suitable deep pot, heat the 3–4 cups frying oil to 325°F (about 163°C); the starting oil must come no more than halfway up the pot. Keep watching the oil and check its temperature before each batch.

    Uses ¼ cup all-purpose flour for dredging · 3–4 cups vegetable oil for deep-frying

11. 11

    Step 11: For one small frying batch, lightly dredge the dry salted shrimp from step 5 in flour from the plate in step 10 and shake off excess. Dip them into the rested batter from step 9 and let excess batter drip off. Coat only a batch that can go straight into the hot oil; keep the remaining shrimp cold.

    Uses Dry salted shrimp for the current batch · ¼ cup dredging flour available; actual coating draw varies · Rested shrimp batter for the current batch

12. 12

    Step 12: Carefully lower the coated shrimp batch from step 11 into the hot frying oil from step 10 without crowding. Fry the first side for about 1 minute, then proceed to step 13 to turn them.

    Turn the current shrimp batch · 1 minUses Current coated shrimp batch · Hot deep-frying oil

13. 13

    Step 13: Turn the shrimp in the oil from step 12 and continue frying until the batter is golden on both sides and the shrimp flesh is pearly and opaque throughout. Lift the shrimp from the oil and drain on paper towels. Repeat steps 11–13 with the remaining shrimp, checking the oil temperature between batches.

    Uses Shrimp and oil in the current frying batch

14. 14

    Step 14: Serve the drained fried shrimp from step 13 hot as four appetizer portions, with the prepared fantail dipping sauce from step 8 on the side. Discard leftover raw-contaminated batter and dredging flour.

    Uses Drained fried fantail shrimp · Prepared fantail dipping sauce for serving