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Firecracker shrimp
With just the right combination of sweet, heat and awesome flavour, this firecracker shrimp is ready in minutes!
SERVES
3
TO
4
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons red curry paste
- 2 tablespoons honey
- Juice and zest of 1 lime
- 1 egg
- 1 lb tail-on shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- Vegetable oil, for cooking
Directions
- In a large bowl, whisk together mayonnaise, red curry paste, honey, juice and zest of lime, and a pinch of salt until completely smooth. Set to the side.
- Crack an egg into a separate bowl and whisk it with a pinch of salt.
- Add shrimp, and mix to coat.
- In another bowl whisk together flour, corn starch, and salt.
- One-by-one dredge the shrimp in the dry mixture, shake off excess, and place in a dish.
- Repeat until all shrimp have been coated.
- Pour two inches of vegetable oil into a large wok and heat to 350° F.
- Carefully add the shrimp to the hot oil a few at a time, ensuring not to crowd the pan.
- Cook for three to four minutes until crispy and golden, and drain onto a paper towel.
- Repeat for remaining shrimp.
- Add fried shrimp to sauce, and toss to coat.
- Serve with a wedge of lime. Enjoy!
