February 4, 2015

Spicy, Crunchy Shrimp With Honey-Soy Dipping Sauce

Recipe: Amy Rosen

Crunchy, savory, salty and spicy, this dish has it all — and the sweetness in the dipping sauce makes it a perfectly balanced starter. For best results, be sure to fry the shrimp fresh and serve them at once.


Honey-Soy Dipping Sauce

  • ¼ cup low-sodium soy sauce
  • 2 tbsp liquid honey
  • ½ tsp sesame oil
  • Pinch red pepper flakes

Spicy, Crunchy Shrimp

  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • ¼ tsp sea salt
  • ½ tsp red pepper flakes
  • 1½ cups or 1 355-mL can cold club soda
  • Peanut or vegetable oil for deep-frying
  • 450 g (8 to 12) raw, easy-peel tiger shrimp, peeled but tails left on
  • 1 tbsp fish sauce
  • 3 fresh long red chilies, stems removed, seeded and sliced lengthwise into quarters


Yield: Serves 4

  1. To make dipping sauce, whisk together soy, honey, sesame oil and red pepper flakes. Cover and chill until using.
  2. For batter, mix together flour, cornstarch, salt and ½ tsp red pepper flakes. Whisk in cold soda water until batter is just smooth (don’t overmix). Heat oil in a large wok, pot or deep-fryer to 350ºF. You can test the temperature of the oil with a small bread cube: when it browns in 15 seconds, the oil temperature is just right.
  3. Pat shrimp dry, then toss with fish sauce. Working in 2 batches, dip shrimp in batter then fry in hot oil until crisp and golden, about 2 minutes. Carefully remove with tongs or spider strainer, and drain on paper towel. Batter chili strands and fry in same oil. Mix chilies with shrimp. Serve with dipping sauce.

Michael Alberstat


House & Home May 2012

Tags: Recipe Shrimp