New York-Style Chinese Fried Shrimp
Crispy, Flavorful, and Better Than Takeout
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New York-style Chinese Fried Shrimp, also known as Butterfly Shrimp, is an iconic dish found in many Chinese takeout spots across the city. Lightly battered, crispy, and packed with flavor, this dish is a must-try for seafood lovers. But why order takeout when you can make it better and fresher at home? Let’s dive into the origins, flavor, and step-by-step process of making New York-style crispy fried shrimp in your own kitchen!
The Light, Crispy Batter That Makes It Stand Out
What sets this fried shrimp apart from others is the delicate, airy batter that coats the shrimp perfectly, giving it a satisfying crunch without feeling heavy or greasy. The combination of flour and cornstarch creates a crisp exterior, while the addition of egg and soy sauce in the batter brings depth and umami to each bite.
Unlike traditional thick batters, this one stays light and crisp, allowing the juicy shrimp inside to shine. The finishing touch? Five spice powder, a blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel, which gives the shrimp an irresistible, subtly sweet and savory flavor.
The Taste: Crispy, Savory, and Addictively Good
With a golden, crispy crust that gives way to juicy, tender shrimp, every bite of this dish is pure perfection. The subtle heat from white pepper, the umami boost from soy sauce, and the aromatic touch of garlic and onion powder make this dish incredibly well-balanced.
Pair it with a side of duck sauce, hot mustard, sweet chili sauce, soy sauce, or even a squeeze of fresh lemon, and you’ve got yourself a restaurant-worthy dish in minutes!
A Staple in New York’s Chinese Takeout Scene
New York-style Chinese Fried Shrimp has been a favorite in Chinese-American cuisine for decades. Found in Chinatown eateries and neighborhood takeout spots, this dish has gained popularity thanks to its bold flavors, crispy texture, and quick preparation. It’s commonly served as an appetizer or paired with fried rice or lo mein for a complete meal.
The beauty of this dish is its simplicity and versatility—it’s easy enough to make at home with just a few ingredients and tastes even better fresh out of the fryer.
How to Make New York-Style Chinese Fried Shrimp at Home
Ingredients:
1 ½ -2 lbs jumbo shrimp, cleaned, deveined, and butterflied (tails on)
1 large egg (whites only)
3 tbsp flour
3 tbsp cornstarch
Water (1tbs or as needed)
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 sp five spice powder
1/4 tsp salt
1/8 tsp black pepper
Oil for frying
Instructions:
1️⃣ Prep the Shrimp:
Clean, devein, and butterfly the shrimp by cutting down the back to open them flat while keeping the tails on.
2️⃣ Marinate the Shrimp:
In a bowl, mix shrimp with salt, black pepper, garlic powder, onion powder, five spice powder, and soy sauce. Let marinate for 10-15 minutes.
3️⃣ Make the Batter:
In a separate bowl, whisk together egg, flour, and cornstarch to create a smooth batter.
Then toss in the shrimp into the batter, tossing and ensuring it’s fully coated.
4️⃣ Fry the Shrimp:
Heat oil in a deep pan or wok to 350°F (175°C).
Fry shrimp in batches for 2-3 minutes until golden and crispy.
For extra crispiness, remove shrimp, let them rest for 1-2 minutes, then double fry at 350-375°F (190°C) for another 30-45 seconds.
5️⃣ Serve and Enjoy!
Drain on a wire rack or paper towels and serve hot with your favorite dipping sauce!
Homemade Chinese Duck Sauce
Chinese duck sauce is a sweet, tangy, and slightly spicy condiment commonly served with crispy duck, egg rolls, spring rolls, fried shrimp and other Chinese takeout favorites. Despite its name, it doesn’t actually contain duck!
Ingredients:
¾ cup all-natural apricot jam
1 clove garlic, grated
½ teaspoon grated fresh ginger
¼ cup rice vinegar
½ teaspoon low-sodium soy sauce
1/8 teaspoon red chili powder (to taste up to 1/4 tsp)
Pinch of cayenne powder
1 salted pickled plum, pit removed and mashed (optional)
¼ teaspoon mustard powder (optional)
Instructions:
In a sauce pan heat up rice vinegar and soy sauce until slightly warmed. This will help dissolve the apricot jam in step 2 below.
In a small bowl, whisk together the apricot jam, grated garlic, ginger, rice vinegar, soy sauce, red chili powder, and cayenne until fully combined.
Strain for Smoothness: After mixing the ingredients, strain the sauce through a fine sieve to achieve a smooth, restaurant-quality consistency.
For the best flavor, refrigerate the sauce for a few hours to allow the ingredients to meld.
Before serving, let it sit at room temperature for 30 minutes to an hour.
Store in an airtight glass container in the back of the refrigerator for up to one month.