Phoenix-Tail Shrimp (Fèng Wěi Xiā)
凤尾虾 Fèng wěi xiāSay it: fung way SHYAH
Feng wei xia is a classic appetizer from Anhui, China, often served at banquets and festive meals. Large shrimp are peeled back to the fan-shaped tail, lightly marinated, coated in a thin egg-white batter, and deep-fried until the tails curl and the coating crisps. The contrast is the point: juicy, sweet shrimp inside and a delicate, airy shell outside. It is traditionally eaten with fragrant pepper salt, which sharpens the shrimp’s natural sweetness.
Phoenix-Tail Shrimp (Fèng Wěi Xiā)
凤尾虾, Fèng wěi xiā
Pronounced fung way SHYAH
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the shrimp
For the batter
For frying and serving
Method
Pat the shrimp very dry with paper towels. With a small knife, make a shallow lengthwise slit along the back of each shrimp without cutting through, and flatten it gently so it opens slightly; keep the tail shell attached.
In a bowl, mix the shrimp with the Shaoxing wine, 1/2 teaspoon salt, white pepper, and grated ginger. Marinate for 10 minutes, then drain and pat dry again.
For the pepper salt, put 1 teaspoon salt and the ground Sichuan pepper in a small dry skillet over low heat and stir for 30–45 seconds, until fragrant; transfer to a small bowl.
Whisk the egg white, cornstarch, flour, baking powder, and cold water in a bowl until smooth; the batter should be thin enough to coat a spoon lightly. Let it rest for 5 minutes.
Heat the oil in a wok or deep pot to 350°F (175°C). Test with a drop of batter: it should sizzle and rise to the surface without browning instantly.
Hold each shrimp by the tail, dip the body into the batter, let the excess drip off, and lower it into the oil, tail pointing up. Fry in batches of 6–8, turning once, for 1–1 1/2 minutes, until the batter is pale golden and crisp and the shrimp are opaque and curled.
Lift the shrimp out with a slotted spoon or tongs and drain on a wire rack or paper towels. Return the oil to 350°F (175°C) between batches. Serve hot with the pepper salt.
Regional variants
Some cooks add a pinch of baking powder to the batter for a puffier crust; others serve the shrimp with a lightly sweet chili sauce instead of pepper salt.
Cook's notes
- Dry the shrimp thoroughly before marinating and again before battering; moisture makes the coating splutter and soften.
- Keep the oil at a steady 350°F (175°C); too-hot oil browns the batter before the shrimp cooks through.
- Fry in small batches so the tails stay fanned and the crust remains crisp.
Serve with
Serve as an appetizer with pepper salt, or as part of a multi-course Chinese meal with rice and stir-fried greens.
Make ahead and storage
Best fried just before serving; the batter softens on standing. Uncooked marinated shrimp can be refrigerated for up to 4 hours.
