Peony Shrimp — Elegant Cantonese Butterfly Shrimp

Prep:9 min

Cook:9 min

Serves:2–4

Difficulty:Medium

Peony shrimp is one of those dishes that makes you feel like a professional chef when you pull it off. Large shrimp are butterflied, scored, and lightly battered so they bloom into stunning flower shapes when fried. The presentation is breathtaking, but the technique is surprisingly straightforward once you get the hang of the knife work.

This dish comes from the Cantonese banquet tradition, where visual presentation is as important as taste. Cantonese chefs are renowned for their knife skills and their ability to transform simple ingredients into edible art. Peony shrimp often appears at wedding banquets and Lunar New Year celebrations as a symbol of prosperity.

Ingredients

• 1 lb large shrimp (16/20 count), peeled and deveined, tails on
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 tablespoon Shaoxing wine
• ½ cup cornstarch
• 2 eggs, beaten
• Oil for deep frying
• For the sauce:
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Instructions

1
Peel and devein the shrimp, keeping the tails intact. Butterfly each shrimp by slicing along the back almost through, then opening it flat like a book.
2
Make 3-4 shallow diagonal cuts across the inside of each butterflied shrimp. This prevents curling and creates the peony petal effect.
3
Marinate the shrimp with salt, white pepper, and Shaoxing wine for 15 minutes in the refrigerator.
4
Set up a breading station: cornstarch in one dish, beaten eggs in another. Dip each shrimp in cornstarch, shake off excess, then dip in egg.
5
Heat oil to 350°F (175°C) in a wok or deep pot. The oil should be about 2 inches deep.
6
Gently lower shrimp into the hot oil, 4-5 at a time. They will bloom open into flower shapes within seconds. Fry for 2 minutes until golden and crispy.
7
Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven while frying the remaining batches.
8
Mix all sauce ingredients in a small bowl. Serve the peony shrimp arranged on a platter with the sauce on the side for dipping.

Pro Tips

💡The scoring cuts on the inside are what create the flower shape — don't skip them.
💡Larger shrimp work better as they have more surface area to open up.
💡Oil temperature is crucial — too hot and the coating burns before the shrimp cooks; too cool and they'll be greasy.
💡Serve immediately for maximum crispiness.

Serving Suggestions

Arrange on a bed of shredded lettuce for a stunning presentation. Serve as a starter at a Chinese dinner party or as part of a seafood-themed meal with steamed fish and garlic prawns.