Flamin’ Firecracker Shrimp Skewers

Allergens

Shellfish, Eggs

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 3 large eggs, beaten
• Vegetable oil for frying
• 1 cup firecracker sauce (see recipe below)
• 2 tbsp black sesame seeds

Instructions

1. Firecracker Sauce: Combine 1 cup hot sauce, 1/2 cup ketchup, 1/4 cup honey, 2 tbsp soy sauce, 2 tbsp rice vinegar, and 2 tsp garlic powder in a blender. Blend until smooth, then set aside.
2. Prepare three shallow bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with sesame seeds.
3. Skewer the shrimp and coat each skewer in flour, shaking off excess, then egg, and finally panko sesame mixture, pressing gently to adhere.
4. Heat 2 inches of vegetable oil in a deep frying pan over medium heat until it reaches 350°F. Carefully lower skewers into the hot oil and cook for 2 minutes per side or until golden brown. Remove and let drain on paper towels.
5. In a large bowl, toss cooked shrimp skewers in firecracker sauce until evenly coated. Return to the frying pan and cook for an additional 1 2 minutes until heated through. Serve immediately.

Chef’s Insight

The key to perfect frying is to have your oil at the correct temperature and not overcrowding the pan.

Notes

The shrimp can be substituted with chicken or firm tofu for a vegetarian option.