Shanghai-Style Crispy Shrimp Fritters

Ingredients

While the original Jamaican Stamp and Go is made with saltfish, this Shanghai adaptation replaces it with fresh shrimp. The seasonings are also adjusted to incorporate Shanghai flavors, such as ginger and soy sauce. The cooking technique is modified to deep-frying instead of pan-frying, resulting in a crispier texture. We alse have the original recipe for Stamp and Go, so you can check it out.

• 500g (1.1 lb) fresh shrimp, peeled and deveined 500g (1.1 lb) fresh shrimp, peeled and deveined
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1/4 cup cornstarch 1/4 cup cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• Vegetable oil, for deep-frying Vegetable oil, for deep-frying

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 32g (1g sugar)
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, minced garlic, sugar, salt, and white pepper. Add the shrimp and marinate for 15 minutes.
2. 2.
   In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
3. 3.
   Heat vegetable oil in a deep pan or wok to 180°C (350°F).
4. 4.
   Dip each marinated shrimp into the flour mixture, ensuring it is evenly coated.
5. 5.
   Carefully place the coated shrimp into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
6. 6.
   Remove the fritters from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve the Shanghai-Style Crispy Shrimp Fritters hot and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to pat the shrimp dry before marinating to ensure the flavors penetrate the meat evenly.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Chinese five-spice powder to the flour mixture.
• Serve the fritters with a side of sweet chili sauce or soy sauce for dipping.
• To ensure a crispy texture, make sure the oil is hot enough before frying the fritters.
• If you prefer a lighter version, you can also shallow fry the fritters in a pan with a small amount of oil.
• Experiment with different seafood options such as squid or scallops for a variation in flavors.

Serving advice

Serve the Shanghai-Style Crispy Shrimp Fritters as a delicious appetizer or snack. They can be enjoyed on their own or paired with a side of steamed rice or noodles for a more substantial meal.

Presentation advice

Arrange the fritters on a platter and garnish with fresh cilantro leaves or thinly sliced green onions for a pop of color. Serve them hot to preserve their crispy texture.