Knock Out Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. Season lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper; set aside.

Make batter

In a medium bowl whisk together 3 tbs flour, 3 tbs cornstarch and 0.5 tsp baking powder. In a separate small bowl beat the egg and combine with 3/4 cup cold water. Pour the wet into the dry and whisk until just combined; batter should be slightly lumpy and cold. If too thick, add up to 1 tbs cold water. Keep batter chilled until ready to fry.

Heat oil

Heat 2 cups neutral oil in a heavy skillet or medium saucepan over medium-high heat until it reaches 350°F (175°C) or until a drop of batter sizzles and browns in about 30–45 seconds.

Fry shrimp

Working in a single layer (in 2 batches if necessary), dip shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until golden and crisp and shrimp are opaque. Use a slotted spoon to transfer shrimp to a wire rack or paper towel-lined plate to drain. Return oil to temperature between batches.

Combine sauce ingredients

In a small saucepan combine 3 tbs honey, 2 tbs sriracha, 2 tbs ketchup, 1 tbs soy sauce, 1 tbs rice vinegar, 0.5 tsp sesame oil, 1 tsp minced garlic and 0.5 tsp grated ginger. Stir to combine.

Thicken sauce

Bring the sauce to a gentle simmer over medium-low heat for 1–2 minutes. Mix 1 tsp cornstarch with 1 tbs water to make a slurry, then whisk the slurry into the simmering sauce. Cook another 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust: add more sriracha for heat or honey for sweetness.

Coat shrimp

Place fried shrimp in a large bowl. Pour the warm knockout sauce over the shrimp and toss gently to coat evenly. Work quickly so the shrimp remain crisp but are well glazed.

Prepare cabbage bed

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup shredded carrot. Sprinkle with 1/4 tsp salt and toss to combine. Let sit 2–3 minutes, then squeeze out any excess moisture and transfer to a serving platter or individual plates as a bed for the shrimp.

Assemble and garnish

Mound the sauced shrimp on top of the cabbage mix. Sprinkle with 2 tbsp sliced green onions and 1 tsp toasted sesame seeds. Add cilantro leaves if using and serve with lime wedges on the side to squeeze over just before eating.