Chinese Hot Shrimp Salad DIY Recipe (w/ step-by-step instructions)

Hot Shrimp Salad is one of my FAVORITE dishes. I always order this whenever we eat at Chinese restaurants and it’s just sooo good. Anyway, ever since I started cooking, I’ve always thought to myself “this dish seems pretty simple. I just deep fry the shrimp and I dump it into the sauce with fruit cocktail.” Well, the other day, I found this really good suahe deal, and so I was like, let’s FINALLY put it to the test. Is this dish really as easy as I seem to think it is? Or are my estimates (and belief in my own cooking skills LOL) super waaay off?

Well, let’s just say – my creation still isn’t at par with the restaurant version… but it’s still pretty good! I’m happy with it, but need to figure out what went wrong with my batter (so the batter recipe below is different from what I actually did, because I plan to use this recipe next time).

 

DELECTABLE DISH FOR THE DAY: CHINESE HOT SHRIMP SALAD

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

PREP TIME: 1 hour

COOK TIME: 15 minutes

 

INGREDIENTS FOR CHINESE HOT SHRIMP SALAD

For the batter

• 1 kg shrimp, peeled and deveined

• 1 cup flour
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg
• 3/4 cup ice water
• 1/4 cup milk
• 2 tbsp vegetable oil

For the sauce

• 1/2 cup mayonnaise
• 4 tbsp condensed milk
• 2 cans fruit cocktail (I tried 1 can Fiesta and 1 can imported)

 

STEP-BY-STEP PROCESS TO MAKE CHINESE HOT SHRIMP SALAD

• Peel each shrimps, and devein the poop (string of black) both on the back and the front of the shrimp

• In a bowl, mix together the 1/2 cup mayonnaise and 4 tbsp condensed milk. Drain the liquid from the fruit cocktail, then toss into the mayo-milk mixture. Leave to chill in the fridge.

• In another bowl, mix together all the ingredients for the batter: 1 cup flour, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper, 1 egg, 3/4 cup ice water, 1/4 cup milk, 2 tbsp vegetable oil. Whisk well until it’s all smooth
• Dip the shrimps into the batter, one at a time.  Deep-fry the shrimps, and cook until light golden brown. Remove from the oil and let drain on paper toweling before serving

• Toss the cooked shrimps into the mayo-milk mixture and serve