How to Fry Shrimp With Potato Starch

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Potato starch is renowned for its excellent thickening properties in soups and stews. However, it is also common in Japanese and Korean cooking to use potato starch when deep-frying foods like shrimp, as it creates a very light and crunchy coating. It is also useful as a gluten-free breading alternative to flour for those with a gluten intolerance. You can use potato starch just as you would all-purpose flour to batter the shrimp.

Things You'll Need

  • Deep large skillet
  • Dutch oven
  • Egg
  • Bowls
  • Potato starch
  • Shrimp, thawed and deveined
  • Slotted spoon
  • Paper towels
  • Serving plate
  • Fill a deep skillet or Dutch Oven with about 3 inches of vegetable oil. Heat to 325 degrees Fahrenheit. You can use a deep fryer, if you have one.

  • Beat an egg in a small bowl with water to create an egg wash and pour the potato starch into another bowl. Season the potato starch with salt and pepper to taste.

  • Dip the fried shrimp one at a time into the egg wash, then the potato starch, making sure each shrimp is fully coated. You can then repeat the egg wash and potato starch dredging if you want a thicker and crispier coating. You should only need about 3/4 to a 1/2 cup of potato starch for 12 to 24 shrimp, depending on their size.

  • Place the coated shrimp carefully into the hot oil and cook for about 3 to 4 minutes, or until the coating is golden brown. Remove the shrimp with a slotted spoon and place them on plates lined with paper towels to drain. Serve hot.

References

  • Photo Credit Medioimages/Photodisc/Photodisc/Getty Images
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