Sulawesian-Style Crispy Shrimp

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“This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods.”

Ingredients Nutrition

  • 2 lbs jumbo ocean-caught shrimp
  • 2 tablespoons kosher salt
  • 3 egg whites
  • 1 cup cornstarch
  • 4 cups peanut oil
  • 2 tablespoons oil, reserved from the 4 cups
  • 12 scallions, cut in 2-inch lengths
  • 1 tablespoon coarse sea salt
  • 1 teaspoon white pepper
  • 2 tablespoons sugar
  • 5 dried red chilies
  • Roadside Dipping Sauce
  • 12 cup shallot, thinly shaved
  • 14 cup serrano pepper, thinly sliced
  • 13 cup soy sauce
  • 14 cup chicken stock
  • 3 tablespoons chinese rice wine or 3 tablespoons sake
  • 3 tablespoons sugar (to taste)
  • 1 tablespoon ginger, minced
  • 3 garlic cloves, thinly sliced


  1. Butterfly and devein the shrimp, leaving tail and shell attached. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.
  2. Mix dipping sauce ingredients together and set aside.
  3. Heat peanut oil to 375 degrees F over high heat in a large wok. Dip shrimp in egg whites, then dredge in cornstarch. Shake shrimp free of cornstarch and fry till crispy in several batches.
  4. Carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
  5. Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. Toss and serve with dipping sauce.

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