Main ingredients 🥩
freshwater shrimpstarch powderseasoned salt
Jung Ho-young's Real Shrimp Crackers
Crispy deep-fried freshwater shrimp with a thin batter, delivering a salty, savory flavor that makes an irresistible beer snack
🙋 Recommended for
- ⭐ Those who want to taste fresh, rich, authentic freshwater shrimp crackers—better than store-bought versions
- ⭐ Anyone looking for a convenient, homemade snack that pairs perfectly with beer or enjoys a satisfyingly crispy fried treat
Ingredients needed 🛒2 servings
- appropriate amount of freshwater shrimp
- starch powder (potato or corn starch) appropriate amount
- seasoned salt appropriate amount
- deep-frying cooking oil appropriate amount
Recipe 🍳
- Rinse the prepared freshwater shrimp thoroughly under running water, then let them drain completely on a sieve to remove all moisture.
- Place the completely dry shrimp in a wide bowl and generously sprinkle starch powder over them until they are evenly coated with a thin, even layer.
- Since freshwater shrimp have sharp shells and whiskers, avoid using your hands—instead, use long chopsticks to gently toss each shrimp individually so they don’t clump together.
- Pour sufficient oil into a frying pan and heat it until hot. Slowly sprinkle the starch-coated shrimp into the oil, one by one, avoiding clumping.
- Gently stir with chopsticks to prevent the shrimp from sticking together, and continue frying until all internal moisture has evaporated and the shrimp become crispy like a snack.
- When removing the fried shrimp, carefully lift them from the top surface of the oil to avoid collecting fine fragments of shrimp whiskers that may fall off.
- While the fried shrimp are still hot, sprinkle seasoned salt generously—until it tastes slightly salty—and mix well as if seasoning a snack.
- Serve piled high on a plate and enjoy immediately while still crisp, or pair with tartar sauce or other preferred condiments according to taste.
- Sprinkle starch powder onto completely dried freshwater shrimp and gently toss with chopsticks to keep them separate.
- Fry the shrimp in fully heated oil in batches until they develop a crisp, snack-like texture.
- Carefully remove the fried shrimp, drain excess oil, and sprinkle seasoned salt while still hot to enhance the salty, addictive flavor.
Cooking tips 💡
- Freshwater shrimp have sharp shells and whiskers, so never press or crush them with your hands when coating with starch—always use chopsticks to lightly toss and distribute the powder safely.
- Avoid scooping up shrimp whisker fragments that sink to the bottom of the frying pan, as this can make the dish greasy and unclean; only carefully lift the shrimp from the top surface.
- Use seasoned salt instead of regular salt—its finer texture and umami-rich components adhere better to the hot shrimp surface, creating a more addictive, savory flavor.
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