Jiāo Yán Xiā — Crispy Shells, Addictive Seasoning
"So crispy you eat the shells. So flavorful you lick the plate."
Pat shrimp very dry with paper towels. Toss with cornstarch until evenly coated.
Wet shrimp + hot oil = dangerous splatter + soggy shells. DRY THEM.
Mix all salt and pepper seasoning in a small bowl.
Heat oil to 375°F. Fry shrimp in batches, 2-3 minutes until shells are crispy and shrimp is pink. Drain on rack.
Pour out all but 2 tbsp oil. Heat over high. Add garlic and chilies, stir-fry 15 seconds until fragrant (not burnt!).
Add fried shrimp and scallions. Sprinkle seasoning mix over. Toss vigorously for 30 seconds until evenly coated.
Serve immediately. The shells are meant to be eaten — that's where the seasoning sticks.
Use squid rings instead. Fry until golden and crispy, about 2 minutes.
Thin-cut bone-in chops, coated and fried. Hong Kong favorite.
Add more Thai chilies and a sprinkle of cayenne to the seasoning mix.