Shrimp is rich in protein, and you can cook it in simple or complex ways. Boiling it directly in water and then eating it with sauce is the easiest way. Deep-frying shrimp and getting a delicious result is more challenging. For this fried shrimp with scallions recipe, I use a wok (or skillet) filled about 1/3 with hot oil to deep-fry the shrimp. This is simpler than using a deep fryer at home, and works especially will with a wok. Using the batter in this recipe coats the fried shrimp with a light, crusty crust evenly covered with scallions. The hot oil stimulates the aroma and flavor of the green onions, while the light batter seals the shrimp, keeping them moist inside.
Image Credit: Chen Jing for My Chinese Home Kitchen, 2025.
For best results, make sure the oil reaches the proper temperature before adding the shrimp. Otherwise, the texture of the shrimp will be bad, and the starch paste on the surface of the shrimp will be soft. The finished product of this recipe should be fragrant and crispy, not greasy, and not tough. If you are careful to get the oil hot enough when making fried shrimp with scallions, you will taste a delicious fried shrimp with green onion flavor.
Fried Shrimp with Scallions
Shrimp is rich in protein, and you can cook it in simple or complex ways. Boiling it directly in water and then eating it with sauce is the easiest way. For this recipe, I use deep frying. With the green onions, after deep frying, the green onions will cover the surface of the shrimp, and the hot oil will increase the aroma of the green onions. You will taste a delicious fried shrimp with green onion flavor.
If you want to do it well, make sure your oil temperature reaches the required temperature. Otherwise, the texture of the shrimp will be bad, and the starch paste on the surface of the shrimp will be soft. The finished result of this recipe should be fragrant and crispy.
Batter
- 3 green onions (finely chopped)
- 50 ml corn starch 3 tbsps + 1 tsp
- 5 ml cold oil
- 2 eggs
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Prepare the ingredients and wash them.
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Shell the shrimp, leaving the tail. Use a knife to cut the back of the shrimp and remove the vein. Place the shrimp in a bowl and add the cooking wine, soy sauce, oyster sauce, salt, and white pepper to the shrimp, stir well, and marinate for 10-15 minutes.
300 g shrimp, 3 ml Shaoxing cooking wine , 5 ml light soy sauce , 3 ml oyster sauce, 1 ml ground white pepper, 1 ml salt
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Finely chop the green onions.
3 green onions (finely chopped)
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Break the eggs into a mixing bowl, add chopped green onions, corn starch, and 5ml cold oil. Stir well.
2 eggs, 50 ml corn starch, 5 ml cold oil
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Fill your wok or skillet about 1/3 with cooking oil and heat it to 160°C (320℉). Coat the shrimp with the starch and egg mixture.
oil for deep frying
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Fry the shrimp in the hot oil for 2-3 minutes over medium heat. Remove the shrimp from the oil and let them drain.
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Transfer to a plate and serve.
Calories: 274kcalCarbohydrates: 15gProtein: 36gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 405mgSodium: 661mgPotassium: 513mgFiber: 1gSugar: 1gVitamin A: 417IUVitamin C: 3mgCalcium: 136mgIron: 2mg
More articles on making batter, deep frying, and dry-braising shrimp
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