Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup cold water
- 1 egg
- 1 tablespoon vegetable oil
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Special equipment needed:
- Large mixing bowl
- Deep-fryer or large pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine cornstarch, all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder.
2. In a separate bowl, whisk together cold water, egg, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Heat the deep-fryer or large pot with oil to 375°F.
5. Dip each shrimp into the batter, making sure it is fully coated.
6. Carefully drop the shrimp into the hot oil and fry for 2-3 minutes or until golden brown.
7. Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel to drain excess oil.
8. In a small pan, toast sesame seeds over medium heat until lightly browned.
9. Serve the JingBaJian Shrimp with chopped green onions and toasted sesame seeds as garnish.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 290
Fat: 9g
Protein: 25g
Carbohydrates: 26g
Sodium: 630mg
Sugar: 1g
Cholesterol: 220mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Cornstarch can be substituted with potato starch or tapioca starch.
- All-purpose flour can be substituted with rice flour or chickpea flour.
- Green onions can be substituted with chives or cilantro.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add 1 teaspoon of red pepper flakes to the batter for a spicy kick.
- Serve with sweet and sour sauce or soy sauce for dipping.
- Add chopped garlic to the batter for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the shrimp to ensure a crispy texture.
- Do not overcrowd the deep-fryer or pot to prevent the shrimp from sticking together.
- Use a slotted spoon to remove the shrimp from the oil to prevent excess oil from sticking to the shrimp.
Storage instructions:
Store leftover JingBaJian Shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the JingBaJian Shrimp in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the JingBaJian Shrimp on a platter with chopped green onions and toasted sesame seeds as garnish.
Garnishes:
Chopped green onions and toasted sesame seeds.
Pairings:
Serve the JingBaJian Shrimp with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the shrimp is not crispy, increase the oil temperature or fry for a longer time.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Use a thermometer to check the oil temperature to prevent oil from overheating and causing a fire.
Food history:
JingBaJian Shrimp is a popular Chinese dish that originated in the Sichuan province of China. It is known for its crispy texture and flavorful batter.
Flavor profiles:
Crispy, savory, and slightly sweet.
Serving suggestions:
Serve the JingBaJian Shrimp as an appetizer or main dish.
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Region: Chinese