fantail shrimp was on the menu at almost every Chinese restaurant. It was a common dish in Cantonese restaurants and was often the star of the famous Pu Pu plate. This crispy, golden-brown treat isn’t served as often in places these days, but you should still make it at home!
What is Fantail Shrimp?
Fantail shrimp consists of large butterflied shrimp, dipped in a light batter, and deep-fried to crispy perfection. Served with a tangy dipping sauce, this dish is visually impressive and absolutely delicious. However, many takeout versions tend to skimp on the shrimp and go heavy on the breading—another great reason to make it yourself.
A New Take on the Pu Pu Platter
Pu Pu platters were once a must-have appetizer combination at Polynesian-inspired Chinese restaurants. They featured a variety of items like pork char siu, egg rolls, shrimp toast, and of course, fantail shrimp. While you may not see Pu Pu platters as often today, recreating one at home with modern flavors is a fun way to enjoy this classic dish!
Choosing the Right Shrimp
For the best results, use large shrimp (size 15 or larger). Shrimp sizing is based on the count per pound—so the lower the number, the larger the shrimp. If size 15 isn’t available, you can also use 16-20 count shrimp.
- Sustainability Tip: When purchasing seafood, choose responsibly sourced shrimp. Check resources like the Monterey Bay Aquarium’s Seafood Watch or the Marine Stewardship Council for recommendations.
Fantail Shrimp Recipe
Ingredients:
For the Shrimp:
- 1 pound large shrimp (headless, unpeeled, 15 size)
- 1/4 teaspoon salt
- 3-4 cups vegetable oil (or canola oil, for frying)
For the Batter:
- 3/4 cup all-purpose flour (plus 1/4 cup, divided)
- 1 tablespoon cornstarch
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon white pepper
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 tablespoon vegetable oil (or canola oil)
- 2/3 cup ice water
For the Sauce:
- 1 teaspoon vegetable oil
- 2 tablespoons tomato ketchu
- 2 tablespoons white vinegar
- 1 teaspoon soy sauce
- 1/8 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 teaspoon cornstarch (mixed with 1/3 cup water)
Instructions:
How to Butterfly the Shrimp:
- Peel the shrimp, leaving only the small segment of shell near the tail.
- Optional: Scrape the tail to remove excess moisture (a trick often used for shrimp tempura to prevent splattering when frying).
- Lay the shrimp on its side with the underbelly facing you. Use the tip of a knife to split the tail shell gently.
- Apply steady but light pressure to slice evenly down the back until the shrimp opens up without cutting all the way through. Remove the sand vein if present.
- Pat the shrimp dry on both sides and lightly season with salt.
Making the Batter:
- In a bowl, mix 3/4 cup flour with the cornstarch, baking powder, baking soda, white pepper, onion powder, and garlic powder.
- Stir in the ice water and vegetable oil, mixing until a smooth batter forms. Let it rest for 5 minutes.
Preparing the Sauce:
- Heat 1 teaspoon oil in a small pan over medium-low heat.
- Add the ketchup and cook for 30 seconds until it caramelizes slightly.
- Stir in the vinegar, soy sauce, sesame oil, white pepper, and cornstarch mixture.
- Keep stirring until the sauce thickens enough to coat a spoon. Transfer to a bowl and set aside.
Frying the Shrimp:
- Heat 3-4 cups of oil in a small pot to 325°F. The oil should be about halfway up the pot.
- Place 1/4 cup of flour on a plate and lightly coat each shrimp, shaking off excess.
- the shrimp into the batter, allowing excess to drip off.
- Carefully place each shrimp into the hot oil. Fry for about 1 minute on one side, then flip and continue frying until golden brown on both sides.
- Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
Serving Suggestions:
Serve your crispy fantail shrimp with the prepared sauce, duck sauce, or rice vinegar. Pair it with steamed rice and a cold beer for a perfect meal!
Make-Ahead and Storage Tips:
Make-Ahead: You can fry the shrimp in advance and freeze them for up to 2 weeks.
Reheating Options: Reheat by refrying in hot oil, using an air fryer, or baking at 400°F until warmed through.
Enjoy your homemade fantail shrimp, a restaurant classic brought back to life in your own kitchen!
Tags: Fantail Shrimp