These restaurant-style Bubble Shrimp feature succulent jumbo shrimp encased in an incredibly light, airy shell that puffs into delicate golden bubbles during frying. The crisp potato starch coating shatters with every bite while the shrimp remains perfectly tender and juicy. Finished with a glossy orange glaze that is sweet, bright, and slightly tangy, this spectacular dish delivers the perfect balance of texture and flavor, making it equally at home as an elegant appetizer or an impressive main course.

Ingredients

Bubble Shrimp

• 1 Pound Jumbo Shrimp (16/20 Count), peeled and deveined, tails on
• 1 teaspoon Kosher Salt
• 3 1/2 Ounces (100 g) Potato Starch
• 1 g Baking Powder
• 3 1/2 Ounces (100 g) Egg Whites (approximately 3 large egg whites)
• 2 teaspoons Cold Water
• 3 1/2 Ounces (100 g) Neutral Oil (Peanut, Canola, or Rice Bran Oil)
• Peanut or Canola Oil, for deep frying

Orange Glaze

• 1/4 Cup Fresh Orange Juice
• 1/4 Cup Granulated Sugar
• 1 Tablespoon Rice Vinegar
• 1 teaspoon Fresh Orange Zest
• 1 teaspoon Low-Sodium Soy Sauce
• 1/8 teaspoon Kosher Salt
• 1 teaspoon Unsalted Butter

Cornstarch Slurry

• 1 teaspoon Cornstarch
• 1 Tablespoon Cold Water

Optional Garnishes

• Thinly sliced Scallions
• Toasted Sesame Seeds
• Julienned Orange Zest
• Crispy Fried Garlic Chips
• Micro Cilantro

Preparation

1. Pat the shrimp completely dry with paper towels. Season with the Kosher Salt and refrigerate for 10 minutes. Pat dry once more before coating.
2. In a medium mixing bowl, whisk together the Potato Starch, Baking Powder, Egg Whites, and Cold Water until completely smooth.
3. Allow the mixture to rest for 10 minutes. This fully hydrates the Potato Starch and produces a smoother, more consistent coating.
4. Using a whisk or a Vitamix on the lowest speed, slowly drizzle the Neutral Oil into the batter over 45 to 60 seconds until fully emulsified. The finished batter should resemble thick yogurt or thin mayonnaise. Avoid whipping excessive air into the batter or allowing it to warm.
5. If using a Vitamix and the batter becomes warm, refrigerate it for 20 to 30 minutes before coating the shrimp.
6. Heat 2 to 3 inches of frying oil to 375°F.
7. Dip each shrimp into the batter, holding it by the tail. Allow only the excess batter to drip off. A generous coating is essential for creating the signature bubble texture.
8. Carefully lower each shrimp into the hot oil while holding the tail for several seconds before releasing it. Fry in small batches for approximately 2 minutes, turning occasionally, until the coating is pale golden and fully expanded.
9. Transfer the shrimp to a wire rack while maintaining the oil temperature.
10. Increase the oil temperature to 390°F.
11. Return the shrimp to the oil for a second fry of 15 to 20 seconds until the coating becomes deeply crisp and lightly golden. Drain on a clean wire rack.
12. While the shrimp fries, combine the Orange Juice, Sugar, Rice Vinegar, Orange Zest, Soy Sauce, and Kosher Salt in a small saucepan. Bring to a gentle simmer over medium heat.
13. Whisk together the Cornstarch and Cold Water until smooth. Slowly stir the slurry into the simmering glaze and cook for 30 to 60 seconds until lightly thickened.
14. Remove the glaze from the heat and whisk in the Butter until completely incorporated and glossy.
15. Arrange the shrimp on a serving platter and lightly drizzle with the Orange Glaze immediately before serving, or serve the glaze alongside as a dipping sauce for maximum crispness.
16. Garnish with Scallions, Toasted Sesame Seeds, Julienned Orange Zest, Crispy Fried Garlic Chips, or Micro Cilantro, as desired.

Cook’s Notes

• Potato Starch is essential for producing the signature bubble texture. Cornstarch will not achieve the same result.
• Slowly emulsifying the oil into the batter is the key to creating the light, airy coating.
• A Vitamix produces an exceptionally smooth emulsion, but use only the lowest speed and stop blending as soon as the batter reaches a glossy consistency.
• Fry in small batches to maintain a consistent oil temperature and prevent the shrimp from sticking together.
• The second fry is what creates the incredibly crisp, delicate shell.
• For additional depth of flavor, add 1/8 teaspoon White Pepper to the batter.
• For an authentic restaurant-style flavor, stir 1/4 teaspoon MSG into the glaze if desired.
• To prepare ahead, complete the first fry up to 1 hour before serving. Perform the second fry immediately before serving for the crispiest texture.
• If serving as an appetizer, offer the glaze on the side so guests can preserve the delicate crispness of the coating.

Serving Suggestions

Serve Bubble Shrimp over steamed Jasmine Rice or Vegetable Fried Rice with stir-fried Baby Bok Choy, Chinese Broccoli with Oyster Sauce, Snow Peas, or Garlic Green Beans. For an elegant appetizer, arrange the shrimp on a platter with the Orange Glaze served separately alongside lemon and orange wedges.

Beverage Suggestions

• Sauvignon Blanc
• Dry Riesling
• Sparkling Wine
• Tsingtao Beer
• Japanese Lager
• Lychee Martini
• Mandarin Mule
• Chinese Jasmine Tea
• Sparkling Water with Orange and Lime