How to Butterfly the Shrimp

Begin with shrimp that have had their heads removed but still retain their shells. Ensure they are not deveined in a way that splits the back, as keeping the back intact helps hold the butterflied shrimp together. Retain the tails for presentation.

Peel the shrimp, leaving only the small segment of shell attached to the tail. If preferred, gently scrape the tails to remove excess liquid, as this step prevents splattering during frying.

Position the shrimp on its side with the underside facing up. Holding the shrimp steady, carefully insert the knife tip into the shell at the tail’s base and make a controlled incision.

Apply gentle yet even pressure to slice the shrimp lengthwise, stopping just before reaching the outer membrane. Remove any sand veins, then rinse the shrimp briefly if necessary.

Pat the shrimp dry thoroughly on both sides, then sprinkle with 1/4 teaspoon of salt (or adjust to taste).

Making the Batter

In a mixing bowl, combine 3/4 cup of all-purpose flour with the cornstarch, baking powder, baking soda, onion powder, garlic powder, and white pepper.

Pour in the ice-cold water along with the vegetable oil, then mix until a smooth batter forms. Allow it to rest for approximately five minutes before use.

Making the Sauce

In a small saucepan over medium heat, warm 1 teaspoon of oil. Add the ketchup and sauté for about 30 seconds on low heat until slightly caramelized.

Stir in the white vinegar, soy sauce, sesame oil, and white pepper.

Slowly incorporate the cornstarch slurry, stirring continuously until the sauce thickens to a consistency that coats a spoon. Remove from heat and transfer to a serving dish.

Frying

Heat 3-4 cups of oil in a deep pot to 325°F (163°C). The oil should fill the pot to approximately the halfway mark.

Spread 1/4 cup of all-purpose flour onto a plate. Lightly coat each shrimp in the flour, shaking off any excess.

Dip the floured shrimp into the batter, allowing excess to drip off. Adjust the amount of batter to your preference—some prefer a thin, crisp coating, while others enjoy a thicker crust.

Gently place the shrimp into the hot oil. Fry undisturbed for one minute before flipping. Continue frying until golden brown on all sides.

Remove the shrimp and place them on a plate lined with paper towels or a wire rack to drain excess oil. Serve immediately with the prepared sauce.