Jim Lee'S Puff Shrimp Recipe

Name: Jim Lee'S Puff Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon garlic juice (extract from fresh garlic with a garlic press or buy bottled from supermarket); 1/4 teaspoon salt; 1/2 teaspoon monosodium glutamate; oil for deep frying (2 to 3 quarts); 1 pound shrimp; Batter:; 1 1/2 cups white flour (do not use unbleached flour it turns gravy instead of golden brown); 1 tablespoon baking powder; 1/2 teaspoon salt; 1/3 cup vegetable oil; 1 cup cold water

Servings: persons

1/2 teaspoon garlic juice (extract from fresh garlic with a garlic press or buy bottled from supermarket)
1/4 teaspoon salt
1/2 teaspoon monosodium glutamate
oil for deep frying (2 to 3 quarts)
1 pound shrimp
Batter:
1 1/2 cups white flour (do not use unbleached flour it turns gravy instead of golden brown)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup cold water

1
Remove shells from the shrimp except for the last tail section. With a sharp knife cuth the shrimp from the under side almost through to the back. Be careful not to sever the halves completely. Remove black veins and rinse the shrimp well. Place on paper towels and pat dry. Arrange shrimp pn a plate or platter with split side up. Rub a little garlic juice on each. Sprinkle a touch of salt and monosodium glutamate on each. Put aside
2
Batter
3
Place flour baking powder and salt in a mixing bowl. Mix thoroughly. Add oil a little at a time while stirring with a wooden fork or spoon until all ingredients form a ball and the sides of the bowl are clean. Add water a little at a time while stirring until the dough becomes the consistency of pancake batter. (The thicker the batter the thicker the crust will be on the cooked shrimp)
4
Place the shrimp and the batter conveniently near your cooking utensil

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 teaspoon garlic juice (extract from fresh garlic with a garlic press or buy bottled from supermarket), 1/4 teaspoon salt, 1/2 teaspoon monosodium glutamate, oil for deep frying (2 to 3 quarts), and more.

Yes, Jim Lee'S Puff Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jim Lee'S Puff Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions