Shrimp poppers are an instant crowd pleaser. Deep fried to perfection and gold-dusted with delicious salted egg, they’ll disappear as fast as you make them. Luckily, they’re just as easy to prepare. Add a punch of fun and flavour to your offerings when you introduce this delicious appetiser to your menu.
Watch the Salted Egg Shrimp Poppers recipe video
It can get pretty hot and distracting in a busy restaurant’s kitchen, so be sure to keep your eyes on the trickiest part of this recipe.
Here’s a tip before you start cooking
Ingredients
Salted Egg Powder Sprinkle Mixture
- 140g Knorr Salted Egg Powder
- 30g Knorr Chicken Powder
- 35g White Sugar
- 30g Full Cream Powder Milk
- 5g Red Chili Flakes
Shrimp
- 200g Shrimp; medium-sized, peeled and deveined
- 3g Knorr Chicken Powder
- ½ pc Egg White
- 40g Rice Flour
- 400ml Canola Oil
- 3g Fresh Curry Leaves
- 20g Salted Egg Powder Sprinkle Mixture
Preparation
Salted Egg Powder Sprinkle Mixture
- Combine all ingredients for the mixture in a bowl.
- Quickly toss the dry mixture in a heated wok over medium fire until the mixture is fragrant. Do not burn.
- Set aside.
Shrimp
- Season the shrimp with Knorr Chicken Powder.
- Place in a bowl and mix the shrimp with the egg white and rice flour.
- Heat oil in a wok until it reaches 340°F.
- Deep-fry shrimp until golden brown.
- When the shrimp is almost cooked, add the curry leaves to the wok and let the leaves crisp up while the shrimp finishes cooking.
- Strain immediately and place in a stainless bowl.
Before Serving
- Add the fried shrimps to the Salted Egg Powder Sprinkle mixture and toss until all the shrimps are coated.
- Serve hot.
