Firecracker Shrimp (Print Version)
# Ingredients:
→ Shrimp
01 -
1 pound large shrimp (21-25 count), deveined and peeled, with tails left on
02 -
1 large egg, beaten
03 -
2 tablespoons cornstarch
04 -
2 tablespoons plain flour
05 -
Salt and black pepper, as you prefer
06 -
Cooking oil for frying
→ Firecracker Sauce
07 -
1/3 cup sweet chili sauce
08 -
2 tablespoons honey or similar sweetener
09 -
2 tablespoons soy or Tamari sauce
10 -
1 teaspoon Sriracha or a hot sauce of your choice
11 -
2 tablespoons freshly squeezed lemon juice
12 -
1 teaspoon finely grated lemon zest
13 -
2 tablespoons water
14 -
3 garlic cloves, finely chopped
→ Garnish
15 -
Chopped fresh chives
16 -
Toasted sesame seeds
# Instructions:
01 -
In a small bowl, mix together the sweet chili sauce, soy sauce, honey, Sriracha, lemon juice, lemon zest, water, and minced garlic until everything’s smooth and blended.
02 -
Sprinkle salt and black pepper over the shrimp. In a bowl, combine cornstarch and flour. Toss the shrimp in the flour mixture to coat.
03 -
Warm up a skillet on medium-high heat with just enough oil to coat the bottom. Crack the egg into a bowl and whisk it gently.
04 -
Dip each piece of shrimp first in the egg. Then, fry them in the hot oil for about 2-3 minutes per side until they turn crispy and golden.
05 -
Place the fried shrimp on a plate lined with paper towels to soak up the leftover oil.
06 -
Clean out the skillet and heat it up again. Add the Firecracker Sauce, letting it bubble for a bit. Toss the shrimp in and mix until they’re covered in sauce.
07 -
Sprinkle sesame seeds and chopped chives on top if you’d like. Serve right away over rice.
# Notes:
01 -
This dish can be a main course or used as a starter.
02 -
Goes great with simple white rice or rice with lime and cilantro.
03 -
Try it with a side of leafy greens for a complete meal.