Can I use other types of shrimp for this recipe?

Yes, you can. Use jumbo or large shrimp for best results.

Is there a suitable substitute for Goi flour?

Yes. Rice flour or yellow corn flour works fine for this recipe. Make sure to season it well with salt and chicken powder.

How do I ensure the shrimp is cooked to perfection without overcooking?

Shrimp doesn't take long to cook. Once your tempura turns golden brown, remove it immediately from the hot oil.

What other dipping sauces can I serve with this dish?

There are many sauces you can use for dipping. Try Thai sweet chili sauce, green seafood sauce, tartar sauce, or any of your favorite cocktail sauces. Whatever you prefer is perfect.

Can I use different seasonings for the Gogi tempura coating?

Yes. You can add garlic or onion powder to add extra flavor.

How can I prevent the coating from falling off during frying?

Make sure to coat the shrimp in Gogi flour generously, then quickly dip the shrimp in the egg wash before coating it with Panko bread crumbs. Shake off the excess egg drip also helps to seal the shrimp in panko bread so the shrimp coating doesn't fall off.

Can I use other proteins for this recipe?

Yes. Chicken tenders, thinly sliced chicken breast, or pork loin can be used for this recipe. They will take longer to cook, and make sure the internal temperature is at 165 degrees F to be sure it's thoroughly cooked.

The Best Butterfly Shrimp Recipe (With Thai Gogi Tempura)

Name: The Best Butterfly Shrimp Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons oyster sauce; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 packet Gogi tempura flour; 2 cups packet of Panko tempura breadcrumbs. Add more as needed for your batter.; 2 teaspoon salt; 2 tablespoon chicken powder; 1 teaspoon ground white pepper; 2-3 eggs, as needed, for dipping shrimp in flour and tempura; Oil for deep frying

Description

Here's a yummy recipe for the best butterfly shrimp with Thai Gogi tempura inspired by Thai flavors. Tiger shrimp are used and marinated in tasty Thai sauces and spices. The result is a dish full of addictive flavors that everyone will enjoy.

Ingredients

Scale

2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon soy sauce
1 packet Gogi tempura flour
2 cups packet of Panko tempura breadcrumbs. Add more as needed for your batter.
2 teaspoon salt
2 tablespoon chicken powder
1 teaspoon ground white pepper
2-3 eggs, as needed, for dipping shrimp in flour and tempura
Oil for deep frying

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Instructions

Prepare the shrimp. On a cutting board, remove the shells and heads of the shrimp and leave the last tails on for easy handling and easy eating. Then, make a lengthwise incision along the back of the shrimp with the tip of your knife. Slice through the center of the shrimp without cutting all the way through. Use a small paring knife to remove the veins. You'll need a lot of paper towels to wipe your fingers through this step.
Ice the shrimp. This step is optional but highly recommended. In a large glass bowl or platter, place a handful of ice under the deveined shrimp to keep it cool while prepping the other ingredients. It will also help make it more crispy once deep-fried in the hot oil.
Season the shrimp. In a mixing bowl, combine oyster sauce, soy sauce, fish sauce, and white pepper, then marinate the shrimp. Allow it to marinade while you prep the flour and breadcrumb mixture.
The batter. Prepare the Gogi tempura coating by combining Goi flour, salt, and chicken powder. Then, Whisk the eggs until smooth. Place breadcrumbs in a separate bowl to coat the shrimp. You should have 3 bowls for this step: a Gogi flour bowl, a Panko bread crumb bowl, and a bowl of whisked eggs. Set them all near each other to coat the shrimp.
The coating. Dip each shrimp in the Gogi tempura coating, then in beaten eggs, and finally back into the coating mixture, ensuring all the sides of the shrimp are well-coated. Place the breaded shrimp on a single layer on a baking sheet.
Frying. Heat oil for deep frying over medium-high heat. Fry the coated shrimp until they turn golden brown. Fry 3-5 pieces at a time, depending on the size of your pan. This step happens quickly, so be ready with a wire mesh skimmer to remove the shrimp to a baking sheet or a paper towel-lined platter. Repeat the steps until the shrimp is all cooked.

Serve with your favorite sauce and garnish with lime or lemon wedges, or cilantro leaf.

Notes

If using frozen shrimp, allow them to thaw naturally from the frozen state. Then, make sure to pat it dry with paper towels as much as you can to remove access water.
For food safety, ensure thorough cooking to avoid any health risks associated with seafood.
Use a deep fryer for the best results.
For a beautiful presentation, add thinly sliced purple and white cabbage on a serving platter and place the fried shrimp on top. The cabbage can be used as a small salad. Add a squeeze of lemon or lime as a tangy dressing.
Removing the dark vein from the back of the shrimp ensures a cleaner and more appealing presentation.

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Prep Time: 20
Cook Time: 10
Category: Thai appetizers
Method: deep frying
Cuisine: Thai