Festival Firecracker Shrimp Skewers

Allergens

Shellfish, Eggs, Wheat

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups panko breadcrumbs
• 1 cup all
• purpose flour
• 3 large eggs
• 2 cups vegetable oil for frying
• 1 cup firecracker sauce (recipe below)
• Wooden or metal skewers Firecracker Sauce:
• 1/2 cup Sriracha
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 teaspoons garlic, minced
• 1 teaspoon ginger, grated

Instructions

1. In a medium bowl, whisk together Sriracha, honey, soy sauce, lime juice, garlic, and ginger to create the firecracker sauce. Set aside.
2. Prepare three shallow dishes: one with flour, another with beaten eggs, and the last with panko breadcrumbs.
3. Dip each shrimp into the flour, then egg, and finally the panko breadcrumbs, ensuring even coating. Place breaded shrimp on a baking sheet lined with parchment paper.
4. In a deep frying pan or Dutch oven, heat vegetable oil to 350°F (175°C). Carefully add breaded shrimp in batches and cook until golden brown and cooked through, approximately 2 3 minutes per side. Use tongs to remove and place on paper towels to drain excess oil.
5. Brush cooled shrimp with firecracker sauce and thread onto skewers, 4 5 shrimp per skewer.

Chef’s Insight

The key to perfect fried shrimp is ensuring a crispy exterior and tender interior by using oil at the correct temperature and not overcrowding the pan.

Notes

The festival ambiance can be further enhanced by playing background noise of a bustling crowd and grill.