Shaggy Tigers
Get ready to wow your taste buds with "Shaggy Tigers," a visually stunning and irresistibly crispy shrimp dish that will take your appetizer game to new heights. Featuring succulent large shrimp coated in a light, flavorful batter and wrapped in crunchy rice vermicelli, this recipe offers the perfect contrast of textures. Marinated in a savory blend of soy sauce, sesame oil, garlic, and ginger, the shrimp pack a punch of umami flavor, while the delicate rice noodles create a beautifully shaggy, golden crust when fried to perfection. Easy to make in under 40 minutes, these crispy shrimp bites are best served hot, garnished with fresh green onions, and accompanied by sweet chili sauce for dipping. Perfect for parties, game nights, or as an indulgent treat, "Shaggy Tigers" is a must-try recipe for fans of creative seafood appetizers.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 150 grams rice vermicelli (thin rice noodles)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 large egg
- 50 grams all-purpose flour
- 50 grams cornstarch
- 0.5 teaspoons baking powder
- 120 milliliters ice-cold water
- 500 milliliters vegetable oil (for frying)
- 2 stalks green onions, sliced (for garnish)
- 100 milliliters sweet chili sauce (for dipping)
Instructions
Clean and prepare the shrimp by peeling and deveining. Leave the tails on if desired for presentation.
In a bowl, mix the shrimp with soy sauce, sesame oil, minced garlic, and grated ginger. Allow them to marinate for 10-15 minutes.
While the shrimp marinates, soak the rice vermicelli in warm water for 5 minutes or until just soft. Drain and pat dry with paper towels. Cut them into short lengths, about 1-2 inches.
In a mixing bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt. Add the egg and ice-cold water gradually, whisking until you have a smooth batter.
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
Take a shrimp, dip it into the batter, then roll it in the cut rice vermicelli. Press gently so the noodles adhere to the batter, creating a shaggy coating.
Carefully place the coated shrimp into the hot oil. Fry 3-4 shrimp at a time to avoid overcrowding. Cook for about 2-3 minutes or until golden and crispy.
Remove the fried shrimp and drain on a plate lined with paper towels. Repeat with the remaining shrimp.
Garnish the shaggy shrimp with sliced green onions and serve immediately with sweet chili sauce for dipping.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 8.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
