Magic Dragon Fried Shrimp

I named this dish Magic Dragon Shrimp because Mr. Lee called his fried shrimp recipe, "Puff Shrimp," (Fau Jah Ha in Chinese).  This reminded me of Puff the Magic Dragon, and indeed it was a little magical to see the fried shrimp puff up in the hot oil...so Magic Dragon Shrimp seemed the perfect description of this special dish.

How to Make Chinese Fried Shrimp

Follow the steps below for the delicious Chinese fried shrimp recipe:

Step 1

Prepare the shrimp: Clean and devein them while leaving the tails intact. Butterfly them by slicing down the underside but not all the way through. Flatten the shrimp with the palm of your hand just a bit. PAT THEM DRY. Set aside in the frig if you are not cooking right away. About 10 minutes before you fry them, take them out and sprinkle the garlic juice and salt and MSG over them. Rub that into the shrimp with your fingers.

Step 4

Now, dip each shrimp into the batter one at a time, letting the excess batter drip off. Then hold the shrimp by the tail and slip it into the hot oil. Don't put too many shrimp into the oil at once because the temperature of the oil will drop. Adjust the temp of the oil to keep it hot while you fry all the shrimp.

Conclusion

Serving Your Magic Dragon Shrimp

Your Magic Dragon fried shrimp dish is complete!

Serve on shredded lettuce with lemon wedges and a sprinkle of pink Himalayan salt.

A Word on Using MSG for this Chinese Fried Shrimp Recipe

Interestingly, the use of MSG, an ingredient which seems to be much maligned these days for causing hot flashes and headaches (according to my sister) was taken for granted, whereas in the modern Chinese cookbooks, there's hardly a mention of MSG.

In his 1968, "Chinese Cook Book," Jim Lee explained,"Monosodium Glutamate is a white powder which looks like granulated sugar. It has been widely accepted as a flavor aid in cooking by restaurants, food processors, and home cooks alike.  It is almost impossible not to have eaten a bit of it during an average day. Monosodium Glutamate has an interesting history.  It was first made by the Chinese and Japanese by evaporating liquids from cooked shrimps and fish. Then the Japanese synthesized it from soybeans.

The United States then started manufacturing it on a large scale and is now the biggest producer of it in the world...what does this magic powder do to foods?  No one seems to be certain, scientifically. But for cooks the effect it has on food in bringing out the flavor is unquestioned. It does not give its taste to the food but seems to blend with and enhance every kind of food - even vegetables and fruits."

I used MSG in this Dragon shrimp recipe, and all I know is that the light fluffy coating had a unique savory taste. I did not have a hot flash or a headache as a consequence of eating this dish. This recipe is taken from Mr. Lee's cookbook, and it is important to follow it precisely. The technique for making the batter is unusual but produces the puffiest, fluffiest coating I have ever experienced on a Chinese fried shrimp. I was skeptical that the shrimp would not require a sauce, but Mr. Lee was right! They were perfect with a sprinkle of pink salt and a squeeze of lemon. The shrimp themselves must be fresh and high quality.  Of course, this is easy if you live in New Orleans!

Chinese Fried Shrimp FAQs

Here are some common questions people ask about making fried shrimp:

How to make Chinese fried shrimp?

For your Chinese fried shrimp recipe, you will need 12 large shrimp, garlic juice, salt, MSG (as an accent), peanut oil (for frying), white bleached flour, baking powder, Crisco oil, and water. The first step is to prepare the shrimp. Then, make the batter by pouring the flour in the bowl, and adding in the baking powder and salt. Add in the water a little bit at a time and then stir until you get a nice batter. Heat about 3" of oil in the wok and then dip each of the fried shrimp into the batter one at a time. When finished, serve the Chinese fried shrimp with shredded lettuce, lemon wedges, and a sprinkle of pink salt.

What to serve with fried shrimp?

Chinese fried shrimp can work either as an appetizer or as a dinner. It can be served with a variety of accompaniments. Here are some popular options: Chow Mein, steamed white rice, stir-fried vegetables (such as broccoli, bell peppers, carrots, and peas), fried rice, noodles, Asian slaw, or a sweet and sour sauce.

How to reheat fried shrimp?

To reheat your Chinese fried shrimp, you should 1.) preheat your oven to 350°F, 2.) line a baking sheet with aluminum foil and lightly grease to prevent the shrimp from sticking, and 3.) arrange the shrimp onto the sheet and place into the oven for about 10 minutes. Or, you can use an air fryer to reheat for approximately 3-4 minutes until they become hot and crispy.

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