How to Make Firecracker Shrimp
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
Ingredients (17)
- 11 oz peeled shrimp from 22 oz whole shrimp
- 8 oz broccoli cut into florets
- 0.5 oz red chili julienned
- 3 1/2 cups cooked medium grain white rice
- 1 medium egg
- 1/3 cup cornstarch
- 1 cup canola oil *
- 1 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp scallion chopped
- 2 tbsp cilantro chopped
- 1 tbsp unsalted roasted sesame seeds
- 1/2 tsp red pepper flakes
- 1/2 tsp ginger minced
- 1 tsp garlic minced
- 2 tsp Thai fish sauce
- 1 tbsp sriracha
INSTRUCTIONS
Preparation:
Shrimp: Prepare a bowl of ice water to keep your shrimp cold during prep. First, hold the shrimp by the tail and pull off its legs and head. For a more decorative look, you can leave the tail on. Next, start from the head end, and peel off the shell with your hand. Using a paring knife, cut along the back of the shrimp, about 1/4 inch deep. Remove the thin vein. Discard the shell and vein.
Broccoli: Use a large knife to cut off the broccoli florets where the hard stems and stalks meet. Cut them into smaller pieces, if desired. Rinse the florets under running water and pat them dry with a paper towel.
Garlic: Separate garlic cloves from the bulb. Trim off the tips. Peel and discard the skin. Mince the freshly peeled garlic.
Ginger: Use the top of a spoon to scrape off the skin. Cut the ginger into thin slices. Chop these till you attain the texture of minced ginger.
Scallion: Use a large knife to cut off the root end and the tough top part. Line the scallions on a cutting board and chop them up. Each chunk is around 1/4 to 1/2-inch long.
Cilantro: Place the cilantro bunch on a cutting board. Slice off long stems. Chop up the cilantro with a knife.
Cook:
Make the sauce: Combine 1 tbsp honey, 1 tbsp lemon juice, 2 tsp Thai fish sauce, 1 tbsp sriracha, 1/2 tsp ginger, 1 tsp garlic, and 1/2 tsp red pepper flakes. With a wooden spoon, whisk until everything blends together.
Boil the broccoli: Bring a pot of water to a boil. Add 8 oz broccoli and cook until crisp-tender, about 3 minutes. Drain them in a colander.
Batter the shrimp: Add 1/3 cup cornstarch to a bowl. Lightly beat 1 medium-sized egg in a separate bowl. To coat the shrimp, gently dip each one first in the cornstarch and then in the egg. You can hold the shrimp by the tail and shake off any excess. Place the battered shrimp on a tray.
Fry the shrimp: Pour 1 cup canola oil in a deep-frying pan. Turn to high heat. To check the readiness of oil, dip a pair of chopsticks in, and when the tips sizzle, lower heat to medium and start frying the shrimp. Deep-fry the shrimp for 5 minutes or until golden, then transfer them to a paper towel to wick away excess oil.
Toss the shrimp with sauce: In a large mixing bowl, add fried shrimp, prepared sauce, 1 tbsp chopped scallion, and 2 tbsp cilantro. Toss well with the wooden spoon.
Garnish the dish: Transfer the shrimp to a serving plate. Sprinkle 1 tbsp chopped scallion, 0.5 oz julienned red chili, and 1 tbsp unsalted roasted sesame seeds.
Serve: Enjoy with boiled broccoli and white rice.
