My Recipe

Deep-fried Golden Stuffed Shrimp


1 lb – Frozen large or medium shell-on shrimp
8 pieces – Frozen large shell-on shrimp
4 Tbsp – Canned water chestnut (drained and chopped)
3 to 4 cups – Corn oil for deep-frying
3 to 4 oz – Head lettuce (shredded) for garnish

Dipping Sauce:

2 to 3 Tbsp – Red vinegar

Shrimp Marinade:

1/4 tsp – Salt
1/8 tsp – Chicken broth mix
1/8 tsp – White ground pepper
1/2 tsp – Sesame oil
2 Tbsp – Eggwhite (beaten)
1½ Tbsp – Cornstarch


  1. Defrost 1 lb of frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Shell and devein shrimp. Mix shrimp with 2 Tbsp cornstarch. Immediately rinse away cornstarch with cold tap water. Pat dry with paper towel. Mash shrimp with the flat side of a cleaver or process into a paste using a food processor. Transfer to a bowl and add shrimp marinade. Mix well and stir vigorously to form a sticky paste. Add chopped water chestnut and mix again. Refrigerate for about 30 minutes.
  2. Defrost the remaining 8 large shrimps using one of the above methods. Peel and devein shrimp but leave the tail intact. Mix shrimp with 1/2 Tbsp cornstarch. Rinse and dry with paper towel.
  3. Divide shrimp paste into 8 portions. Wrap each portion around the meat part of the shrimp and shape into an oval, exposing the tail. For an added twist, tie the middle of the oval with a length of chive soften in hot water and shape into a gourd.
  4. Coat each stuffed shrimp very lightly with cornstarch. Deep-fry in medium hot oil until cooked and golden, about 7 minutes. Remove and drain. Arrange on a plate with shredded lettuce.
  5. Serve hot with dipping sauce.