Firecracker Shrimp Recipe
Corkscrew shrimp lightly breaded and fried to a golden brown and caramelized in a sweet and spicy firecracker sauce.
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Ingredients
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Shrimp
Firecracker Sauce
Method
Prepare the Shrimp
Clean the Shrimp
Thoroughly rinse the corkscrew shrimp under cold running water. Pat them dry with paper towels and set aside.
Set up Breading Station
In three separate bowls, place the all-purpose flour in the first bowl, whisk the eggs in the second bowl, and place the panko breadcrumbs in the third bowl. Season the flour with salt and black pepper.
Bread the Shrimp
Dip each shrimp into the flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it with panko breadcrumbs. Make sure the shrimp are evenly coated.
Cook the Shrimp
Heat the Oil
In a large, deep skillet or a frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
Fry the Shrimp
Carefully add the breaded shrimp, a few at a time, to the hot oil. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
Make the Firecracker Sauce
Combine Ingredients
In a small saucepan, combine the honey, sriracha sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir well to combine.
Heat the Sauce
Place the saucepan over medium heat and bring the sauce to a simmer. Let it cook for about 5 minutes, stirring occasionally, until it thickens slightly.
Toss and Serve
Combine Shrimp with Sauce
In a large mixing bowl, add the fried shrimp. Pour the firecracker sauce over the shrimp and toss gently to coat all of the shrimp evenly.
Garnish and Serve
Transfer the shrimp to a serving platter and sprinkle with chopped green onions. Serve immediately.