Firecracker Shrimp Sweet Hot (Print Version)
# Ingredients:
→ Sauce Prep
01 -
2 tablespoons honey
02 -
⅓ cup sweet chili sauce (Asian-style)
03 -
2 tablespoons water
04 -
1 teaspoon lemon zest (grated fresh)
05 -
2 tablespoons soy sauce or Tamari
06 -
2 tablespoons fresh lemon juice
07 -
1 teaspoon Sriracha or similar hot sauce
08 -
3 large garlic cloves, minced finely
→ Shrimp Coating
09 -
1 pound jumbo shrimp (21-25 size), deveined and peeled (tails on)
10 -
2 tablespoons cornstarch
11 -
Salt and ground black pepper to your preference
12 -
1 big egg
13 -
Vegetable oil for frying (enough to cover pan bottom)
14 -
2 tablespoons standard flour
→ Garnish
15 -
Snipped fresh chives
16 -
Sesame seeds, toasted
# Instructions:
01 -
Combine sweet chili sauce, soy sauce, honey, lemon juice, zest, Sriracha, water, and garlic in a bowl. Whisk until blended.
02 -
Dust shrimp with pepper and salt. In a separate bowl, blend the flour and cornstarch. Lightly coat the shrimp in this mixture.
03 -
Pour just enough oil into a large pan to fully cover the base. Over medium-high heat, let it warm up. Crack the egg into a bowl and whisk it.
04 -
Dip each shrimp coated in flour into the whisked egg. Fry in hot oil until golden, which takes about 2-3 minutes per side.
05 -
Lay fried shrimp on a few paper towels to soak up any extra oil.
06 -
Wipe the frying pan clean and set it back on the heat. Pour in the sauce and let it bubble, then stir in shrimp until they're evenly covered.
07 -
Sprinkle sesame seeds and chives on top. Eat it hot with rice, if you'd like.
# Notes:
01 -
Great as an appetizer or light meal.
02 -
Pairs perfectly with plain rice or lime-infused rice.
03 -
Goes well with sautéed veggies on the side.