Firecracker Shrimp Magic (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
1 teaspoon lemon zest, freshly grated
02 -
2 tablespoons water
03 -
2 tablespoons honey
04 -
3 cloves garlic, minced finely
05 -
⅓ cup sweet chili sauce (Asian-style)
06 -
2 tablespoons soy sauce, Tamari or regular
07 -
1 teaspoon Sriracha (hot sauce)
08 -
2 tablespoons lemon juice, freshly squeezed
→ Shrimp Prep
09 -
An egg, large
10 -
A pound jumbo shrimp (21-25 count), deveined with tails on
11 -
2 tablespoons flour
12 -
Salt and black pepper as needed
13 -
Oil for frying (vegetable)
14 -
2 tablespoons cornstarch
→ For Garnish
15 -
Chives, chopped fresh
16 -
Sesame seeds, toasted
# Instructions:
01 -
In a mixing bowl, combine the chili sauce, soy sauce, honey, Sriracha, lemon juice, lemon zest, water, and minced garlic. Stir until it’s smooth and blended well.
02 -
Sprinkle salt and black pepper over the shrimp. Use another bowl to mix flour with cornstarch, then coat the shrimp in this mixture lightly.
03 -
Crack the egg into a bowl and whisk well. Heat enough oil in a large pan over medium-high heat to cover the base fully.
04 -
Dip the coated shrimp into the whisked egg and transfer to the hot oil. Fry each side for about 2 or 3 minutes, or until it turns golden and crispy.
05 -
Take the fried shrimp out of the pan and place them on paper towels to soak up any leftover oil.
06 -
Wipe the pan clean and set it back on the stove over heat. Add the prepared sauce and let it simmer. Toss the shrimp in the sauce to coat evenly.
07 -
Top with sesame seeds and fresh chives if you want. Serve the dish while it’s still warm, possibly with rice on the side.
# Notes:
01 -
Good as a main meal or appetizer.
02 -
Pairs nicely with plain rice or rice flavored with lime and cilantro.
03 -
Sautéed greens make a great side dish for this.