These Crispy Sesame Shrimp are an absolute revelation! And here, crispy actually means crispy. Perfect as an appetizer or a light meal, they are a total winner!
While I despise making Instagram reels, mainly because it’s fiddly and time-consuming and also because my hideous countertops make me cringe, I must say that I do enjoy scrolling through other people’s reels. And I was recently stopped in my scrolling tracks by a reel of Sarah Tiong of Fill My Tummy making Crispy Sesame Prawns. I immediately had to give it a try and all I can say is wow! Even though all I had were lowly shrimp, these were unbelievably good. Crispy, delicious and simple to make, I loved them drizzled with a squeeze of fresh lemon doused with sriracha mayo.
I cannot wait to serve these as an appetizer when we finally get to have dinner guests again, or as a main with a mound of fragrant jasmine rice and maybe a ginger and teriyaki sauce, I’ll have to get creative with that.
Anyway, YUM. 100% recommend!
xoxo Donata
Ingredients
7 oz (200 g) peeled and deveined shrimp or prawns
1 cup all purpose flour
3 egg whites
1 cup untoasted sesame seeds
salt
freshly ground pepper
1 cup neutral oil, such as sunflower seed oil
For serving: sriracha mayonnaise and fresh lemon wedges.
Preparation
Prepare several flat plates with paper towels.
Place the flour in a bowl, add 2 tsp of salt and several grinds of pepper from a pepper mill and whisk together with a fork.
Place the sesame seeds in a shallow bowl.
Place the egg whites in a bowl and beat with a fork or whisk until frothy.
Coat the prawns or shrimps evenly in the flour. Dredge in the egg white and then in the sesame seeds until completely covered.
Heat the oil in a large sauce pan on medium high heat. When you place the handle of a wooden spoon in the oil and little bubbles form around the handle, that’s when the oil is hot enough.
Fry the shrimps until golden brown, about 1- 2 minutes on each side. Drain in a single layer on the paper towels.
Serve with fresh lemon wedges and sriracha mayo.
