Firecracker Shrimp (Print Version)
# Ingredients:
→ Firecracker Sauce
01 -
2 tablespoons water
02 -
⅓ cup sweet chili sauce
03 -
2 tablespoons honey
04 -
2 tablespoons fresh lemon juice
05 -
2 tablespoons Tamari or soy sauce
06 -
1 teaspoon lemon zest
07 -
1 teaspoon Sriracha sauce
08 -
3 large cloves garlic, minced
→ Shrimp
09 -
Salt and pepper to taste
10 -
1 pound jumbo shrimp (21-25 per pound), peeled and deveined, tail on
11 -
2 tablespoons cornstarch
12 -
Vegetable oil for frying
13 -
2 tablespoons all-purpose flour
14 -
1 large egg
→ Garnish
15 -
Fresh chives, chopped
16 -
Sesame seeds
# Instructions:
01 -
Combine chili sauce, soy sauce, honey, Sriracha, lemon juice, zest, water, and garlic in a small bowl and mix well.
02 -
Sprinkle shrimp with salt and pepper. In another bowl, blend together cornstarch and flour, then toss shrimp to coat evenly.
03 -
Heat a skillet on medium-high and add enough oil to cover the surface. Crack an egg into a small bowl and whisk it.
04 -
Take shrimp coated in flour mixture, dip it into the beaten egg, and fry in hot oil for 2-3 minutes on each side until crispy and golden.
05 -
Place fried shrimp on a plate lined with paper towels to soak up the extra oil.
06 -
After clearing the skillet, return it to the heat, pour in the sauce, and bring it to a quick boil. Toss the fried shrimp back in and stir until fully coated.
07 -
Top with sesame seeds and sprinkle chopped chives before serving. Enjoy it fresh over your choice of rice.
# Notes:
01 -
Works as both a main course or appetizer.
02 -
Tastes amazing on plain rice or with a citrusy rice option like cilantro lime.
03 -
Goes great with greens on the side.