Festival Firecracker Shrimp

Allergens

Shellfish, Gluten (contains gluten from the all-purpose flour)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• 1 cup ice
• cold sparkling water
• Canola oil, for frying
• 1 cup sweet chili sauce
• 1/4 cup Sriracha hot sauce
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tsp cornstarch (for slurry)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a large bowl, combine the flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper. Stir well to mix the dry ingredients.
2. Slowly pour in the ice cold sparkling water while stirring the mixture. Continue mixing until you have a smooth, bubbly batter.
3. Heat about 2 inches of canola oil in a deep frying pan or a wok to 350°F (175°C).
4. Working in batches, coat the shrimp evenly with the prepared batter and carefully lower them into the hot oil using a slotted spoon or tongs. Fry for 2 3 minutes until golden brown and cooked through. Transfer to a paper towel lined plate to drain any excess oil.
5. In a small saucepan, combine the sweet chili sauce, Sriracha, soy sauce, rice vinegar, and honey. Mix well. In a separate bowl, mix 1 tsp cornstarch with 1 tbsp water and add it to the sauce, stirring continuously until it thickens slightly.
6. Toss the fried shrimp in the glaze until evenly coated.
7. Arrange the Firecracker Shrimp on a platter, garnish with fresh cilantro, and serve with lime wedges on the side.

Chef’s Insight

The secret to perfectly fried shrimp is having your oil at the right temperature and not crowding the pan. Overcrowded shrimp will lower the oil's temperature, resulting in a greasy, less crispy result.

Notes

For a spicier kick, add more cayenne pepper or Sriracha to the glaze. Adjust the heat according to your preference.