Sweet & Spicy Shrimp (Print Version)
# Ingredients:
→ Sauce Mixture
01 -
2 tablespoons honey
02 -
1 teaspoon Sriracha hot sauce
03 -
2 tablespoons water
04 -
2 tablespoons fresh lemon juice
05 -
⅓ cup sweet chili sauce
06 -
1 teaspoon lemon zest
07 -
3 large garlic cloves, finely chopped
08 -
2 tablespoons soy sauce or Tamari
→ Shrimp Prep
09 -
1 large egg, beaten
10 -
1 pound jumbo shrimp (about 21-25 per pound), cleaned with tails left on
11 -
2 tablespoons cornstarch
12 -
Salt and pepper to taste
13 -
Vegetable oil for pan-frying
14 -
2 tablespoons regular flour
→ Toppings
15 -
Finely sliced fresh chives
16 -
Sesame seeds
# Instructions:
01 -
Mix sweet chili sauce, Tamari (or soy sauce), water, honey, lemon juice, lemon zest, Sriracha, and garlic in a small bowl until smooth. Set it to the side for later.
02 -
Sprinkle the shrimp lightly with some salt and pepper. In another bowl, combine cornstarch and flour. Coat each shrimp in the flour mix, shaking off any extra powder.
03 -
Heat a large pan on medium-high and pour in enough oil to cover the bottom. Whisk the egg in a separate small bowl. Dip each shrimp, already coated in flour, into the beaten egg. Gently lay them into the hot oil and fry for roughly 2-3 minutes per side, until crispy and lightly golden. Place on paper towels to drain off extra oil after cooking.
04 -
Clean out the skillet and set it back over medium heat. Add the sauce mixture and bring it to a gentle boil while stirring. Once bubbling, place the fried shrimp into the pan and mix everything so the sauce sticks evenly to the shrimp.
05 -
Scatter sesame seeds and finely sliced chives over the coated shrimp for a final touch. Serve while hot either as a starter or alongside rice for a complete dish.
# Notes:
01 -
You can enjoy this as a snack-style dish or pair it with rice to make a full meal.
02 -
Add a side of greens or a salad for extra texture and flavor contrast.