Best Fried Shrimp Bites Recipes

FRIED SHRIMP BITES

Steps:

• 1. THE MARINADE
• 2. Gather all your ingredients (I'm going for the hot marinade).
• 3. Peel the shells off the shrimp and remove the digestive tract (if necessary), but leave the tails intact.
• 4. Chef's Tip: Save the shells (freeze them), and use them to flavor a fish stew, or other fish dish.
• 5. Select one of the two marinades provided, mix all the ingredients, and then marinate the shrimp for twenty to thirty minutes.
• 6. Chef's Note: Place them in a small covered bowl, and keep refrigerated until ready for use.
• 7. After thirty minutes, remove the shrimp from the marinade, and discard the marinade.
• 8. Chef's Note: Shrimp are typically measured by the number of shrimp per pound. For example, U-10 shrimp have 10 shrimp per pound, where 51-60's have 50 to 60 shrimp per pound. Obviously, the higher the count the smaller the shrimp will be. Besides the numbering system, which is easy to understand, you can also find them listed by name. Here are the more common names, and the corresponding number of shrimp per pound: Name--------Count per pound Extra Colossal Under 10 Colossal 10/15 Extra jumbo 16/20 Jumbo 21/25 Extra large 26/30 Large 31/35 Medium large 36/42 Medium 43/50 Small 51/60 Extra small 61/70
• 9. THE FRIED SHRIMP
• 10. Nick the shrimp on the inside curve, to help them stay straight when wrapping.
• 11. Lay a wrapper on a clean work surface and place a single shrimp horizontally on the bottom edge of the wrapper. Make sure that the tail extends beyond the wrapper.
• 12. Chef's Note: The tail will be the "handle" that the guest will use to hold and dip the shrimp.
• 13. Take the left edge of the wrapper, and fold over the shrimp.
• 14. Moisten all the edges with some water.
• 15. Fold the top down.
• 16. Use the right edge to finish the wrap.
• 17. Lay each roll seam side down on a lightly floured plate or sheet pan.
• 18. Chef's Note: I like to make these a bit rustic... In other words, I don't try to wrap them like a Christmas present.
• 19. In a large 10-inch skillet, heat oil until it begins to shimmer, about 350f/176c.
• 20. Fry the shrimp rolls in several batches.
• 21. Turn several times until the wrapper is crisp and golden brown, about 2 to 3 minutes.
• 22. Drain them on paper towels, and repeat for the remaining rolls.
• 23. Serve with sauce of your choice. I prefer Japanese Kewpie mayonnaise, or a good cocktail sauce. Enjoy
• 24. Keep the faith, and keep cooking.

DEEP-FRIED SHRIMP BITES

Steps:

• Save yourself endless trouble in peeling, and buy packets of raw, tiny shrimp. The cooked ones (which are always very pink) do not taste as good as raw. Defrost and drain well, and pat with kitchen paper to remove excess liquid.
• Tear the bread into a small bowl with the chicken broth or stock, and let bread absorb the liquid.
• Lift the soaked bread into a bowl, leaving excess liquid behind but do not squeeze out the broth. Break up the wet bread as much as possible, and add to the shrimps.
• Mix in all the ingredients except the beaten egg white. The ginger and chestnuts should be really fine: do it by chopping them on a board with a carving knife, as you've seen the TV chefs do!
• Heat oil to a depth of about 4 inches: when a cube of bread is dropped in and sizzles, the oil is ready.
• Stir the beaten egg whites into the shrimp mixture.
• It's fairly impossible to shape the mixture into balls, but a dessertspoon works well. Drop dessertspoons of the mixture into the oil in batches. Fry until the bites are golden brown and rise to the surface, else use a slotted spoon to turn them very carefully in the hot oil.
• Keep warm until serving, and serve with sweet chilli sauce as a dip.
• Servings are hard to guess, especially if you have this as part of a seafood buffet. Recipe makes roughly 20 little "cakes" or bites.