Main Course
Battered Fried Shrimp
About this dish
These golden-crusted shrimps are a Filipino-style crunchy comfort food, often served as pulutan or party appetizer. My 'lasing' twist?
Dip in spicy vinegar—garlic-infused if you are savvy. Happy frying, mga ka-puso!
Ingredients
UK and US measurements are both included for every recipe.
Shrimp, shell-on
protein500 g
Imperial measurement: 1 lb
All-purpose flour
grain1 cup
Imperial measurement: 120 g (1 cup)
Cornstarch
grain1/2 cup
Imperial measurement: 60 g (1/2 cup)
Baking powder
other1 tsp
Salt
seasoning1 tsp
Black pepper
spice1/2 tsp
Ice water
liquid3/4 cup
Imperial measurement: 180 ml (3/4 cup)
Egg
dairy1
Vegetable oil
fatSufficient for deep-frying
Imperial measurement: 4-6 cups
Calamansi or lemon wedges
other4 wedges
Method
Prepare the shrimp
Peel shrimp leaving tail-on and devein them if not already done. Pat very dry with paper towels.
Make the batter
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Create a well and pour in ice water and the egg. Whisk until smooth and free of lumps. The batter should be thick but flow off a spoon easily—if too thick, add a splash more water.
Preheat oil
PT10MIn a heavy pot or deep fryer, heat about 3 inches of oil to 175°C (350°F).
Coat and fry
Working in small batches, dip each shrimp into the batter, letting excess drip off, then gently lower into hot oil. Do not overcrowd. Fry for 2-3 minutes per side if flipping, or until golden brown and crisp. Drain on a wire rack or paper towels.
Serve
Serve immediately with calamansi wedges and a spicy pinakurat vinegar dipping sauce if desired.
Equipment
- Deep fryer or large heavy pot
- Paper towels or wire rack
- Mixing bowls
- Whisk
- Tongs
- Splatter screen
Nutrition facts
Tips
- The ice-cold water keeps the batter light and crunchy—so keep that water in the fridge until the last minute., Do not crowd the pot, fry in batches. Overcrowding drops the oil temperature too much and creates soggy shrimp.
- Double-dip for extra crunch: plunge once, let batter set lightly, then coat again before frying.
- Spicy vinegar dipping sauce marries best and helps cut through grease: garlic, bird’s eye chili, coconut vinegar—that is the typical trio.
Serving suggestions
- Serve as a pre-dinner snack with spicy coconut vinegar dip and tall glasses of iced sago’t gulaman or cool beer. Perfect as pulutan for your inuman sesh! Pair also with Java fried rice to stretch into a meal.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.