Bubble shrimp is a viral deep-fried recipe combining cornstarch, potato starch, and baking powder to create a light, crispy coating. Despite the straightforward technique, this version reveals common pitfalls in achieving the signature puffed texture.
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In a medium bowl, combine the cornstarch, potato starch, all-purpose flour, and baking powder. Whisk to combine.
Add the water, 2 tablespoons of vegetable oil, and egg whites to the dry ingredients.
Whisk the batter until it is nice and smooth.
Heat 3 cups of vegetable oil in a pot over medium-high heat to approximately 350°F (175°C).
Dip each shrimp into the batter, ensuring it's fully coated.
Carefully place the battered shrimp into the hot oil and fry until golden brown and cooked through, about 2-3 minutes.
Remove the shrimp from the oil with a slotted spoon and let them drain on a wire rack or paper towels.
Store fried shrimp in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Puffing depends on batter viscosity, oil temperature consistency, and timing. This recipe demonstrates that proper batter hydration and oil maintenance are critical to achieving the desired bubble effect.
Cornstarch and potato starch both create crispness, but potato starch tends to produce lighter, airier texture due to its larger starch granules. Using both together balances crunch and tenderness.
Yes, this recipe specifically uses egg whites, which create a lighter batter with less richness while still providing structure and lift from the whipped foam.
Deep frying typically requires 350–375°F. Consistent temperature is essential for even cooking and achieving the desired crispy exterior without burning the batter.
Deep-fried shrimp are best eaten immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a 350°F oven for 5–7 minutes to restore crispness.
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