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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

1:04


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

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Ingredients

Salted Egg Powder Sprinkle Mixture


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.

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