Chinese: Spiced Shrimp

These are the kind of crispy-coated shrimp you order at Chinese restaurants, battered and fried until golden, then tossed in a sticky, spicy-sweet sauce.

The light batter stays crunchy while the shrimp inside stay juicy and tender.

A quick stir-fry with garlic brings everything together in a glossy, flavor-packed coating.

While the original recipe doesn’t specify the sauce ingredients, you can use your favorite sweet chili sauce, or make a quick mix of soy sauce, rice vinegar, sugar, and chili paste for authentic results.

Chef Tips

• Pat the shrimp very dry with paper towels before seasoning to help the batter stick properly
• Don’t overcrowd the oil when frying; work in batches for maximum crispiness and even cooking
• The oil should be hot (350F) but not smoking to cook the shrimp through without burning the batter
• Toss the fried shrimp in the sauce right before serving to keep them crackling crisp

Variations

• For a quick sauce: combine 3 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sriracha
• Use this same batter and frying technique with chicken, fish fillets, or firm tofu
• Add sliced scallions, bell peppers, or roasted cashews when tossing with the sauce for extra texture