Chili Shrimp

Prep Time
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"Recipe from Asian Chef Marc Matsumoto. This is the real deal!"

Original recipe yields 4 servings


  • Serving Size: 1 (190.8 g)
  • Calories 139.8
  • Total Fat - 1.6 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 179.4 mg
  • Sodium - 1962 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 0.8 g
  • Sugars - 5.4 g
  • Protein - 20 g
  • Calcium - 85.7 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Add the shrimp to the bowl along with the salt and baking soda. Cover with ice water so that all the shrimp are submerged. Let this rest for at least 30 minutes. This gives the shrimp a nice firm texture.

Step 2

Dry the shrimp off with paper towels, then lay them out in a single layer. Put the potato starch in a fine mesh sieve such as a tea strainer and sprinkle a thin coating of starch on the shrimp, flip the shrimp over and repeat.

Step 3

Prepare a paper towel lined rack, then add about 1" of oil to pot and heat over medium high heat.

Step 4

When the oil reaches 350 degrees F, fry the shrimp a handful at a time. You don't want to add too much shrimp at once or the temperature of the oil will fall too much. Remove the shrimp as soon as they've turned reddish in color and have gone from translucent to opaque. This should not take more than a minute. Transfer the fried shrimp to the paper towel lined rack to drain and continue frying.


Step 5

Add a bit of oil to a frying pan and saute the scallions and ginger until very fragrant. Add the water, ketchup, Thai chili sauce, and sriracha. Stir to combine and bring to a boil.

Step 6

Add the fried shrimp and toss to coat with the sauce.

Tips & Variations

No special items needed.

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