Crispy Shrimp Ravioli (Chinese)

Ingredients

• 120 g Shrimp, peeled (fresh, peeled)
• ½ TL Salt (for the marinade)
• ¼ TL Black pepper (for the marinade)
• 1 TL Lemon juice (or juice of half a lemon)
• 1 Stück Egg (medium)
• 1 TL Salt (for the batter)
• 1 TL Garlic powder
• 1 pinch Black pepper (for the batter)
• 3 EL Vegetable oil (soy oil) (neutral)
• 250 ml Water (room temperature)
• 150 g Cornstarch
• 150 g All‑purpose flour
• 1 EL Baking powder

Instructions

1. Marinating the shrimp

   Mix shrimp in a bowl with ½ TL salt, ¼ TL black pepper and 1 TL lemon juice. Let sit for 15 minutes at room temperature.

   Time: PT15M

2. Mix batter base

   In a large bowl whisk together an egg, 1 TL salt, 1 TL garlic powder, a pinch of black pepper and 3 EL vegetable oil.

   Time: PT2M

3. Stir in water

   Add 250 ml room‑temperature water to the egg mixture and stir briefly.

   Time: PT1M

4. Incorporate cornstarch

   Add 150 g cornstarch and stir well until fully dissolved.

   Time: PT2M

5. Fold in flour

   Sift in 150 g flour gradually while constantly stirring until a smooth, slightly liquid batter forms.

   Time: PT3M

6. Add baking powder

   Gently fold 1 EL baking powder into the batter.

   Time: PT1M

7. Heat oil for frying

   Fill a pot or wok with enough vegetable oil (about 5 cm deep) and heat to 180 °C. A drop of batter should rise to the surface immediately.

   Time: PT5M

   Temperature: 180°C

8. Fry shrimp

   Dip each marinated shrimp into the batter, let excess drip off, and carefully place into the hot oil. Fry for 2–3 minutes until golden brown, then flip and fry another 1‑2 minutes.

   Time: PT10M

   Temperature: 180°C

9. Drain and serve

   Lift the fried shrimp with a slotted spoon, let drain on paper towels and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

20 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shrimp, peeled: Chicken strips
• Instead of Salt: Sea salt
• Instead of Black pepper: Freshly ground pepper
• Instead of Lemon juice: Lime juice
• Instead of Egg (medium): Egg replacer for vegan version
• Instead of Salt (for the batter): Sea salt
• Instead of Garlic powder: fresh garlic, finely chopped
• Instead of Black pepper (for the batter): Freshly ground pepper
• Instead of Vegetable oil (soy oil): Canola oil, Sunflower oil
• Instead of Water (room temperature): clear water
• Instead of Cornstarch: Tapioca starch
• Instead of All‑purpose flour: gluten‑free flour
• Instead of Baking powder: Baking soda + lemon juice

Equipment Needed

• Mixing bowl
• Whisk
• Measuring spoon
• Measuring cup
• Pan or wok (for frying)
• Oil thermometer (optional) (optional)
• Tongs
• Paper towels
• Plate (serving platter)

Critical Steps — Do Not Skip

• Marinating the shrimp (Step 1)
• Heat oil for frying (Step 7)
• Fry shrimp (Step 8)

Chef Tips from the Video

• Use cold water for the batter; it yields a lighter texture.
• Pat the shrimp dry thoroughly after marinating so the coating adheres better.
• A splash of lemon juice over the finished shrimp adds extra freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days in the refrigerator; briefly reheat in the oven before serving to retain crispness.

Freezer: Not recommended, as the coating loses quality.

Room temperature: Only up to 2 hours at room temperature.

Make-Ahead Tips

• Shrimp can be marinated up to 30 minutes before frying.
• The batter can rest in the refrigerator for up to 1 hour; stir well before frying.
• Fry the shrimp in batches to keep the oil temperature constant.