Recipe Index

Ingredients

• VOLCANO SAUCE:
• 1/2 cup light brown sugar
• 1/3 cup buffalo sauce
• 1 tablespoon sriracha
• 1 tablespoon rice vinegar
• 2 teaspoons finely minced garlic
• 1 tablespoon honey
• 1 to 2 tablespoons unsalted butter
• 1/4 to 1/2 teaspoon red pepper flakes to taste
• 1 tablespoon chopped parsley
• BREADED SHRIMP:
• 1 pound large shrimp, peeled, deveined, and no tail
• 3/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• vegetable oil, for frying

Method

1. Bring the buffalo sauce, brown sugar, rice vinegar, sriracha, garlic and honey to a simmer in a saucepan over medium heat and let it bubble until it coats a spoon, then swirl in the butter, red pepper flakes and parsley, remove the pan from the heat, and tip the glaze into a large bowl.
2. In one shallow bowl stir the cornstarch together with its salt and black pepper; in a second, smaller deep bowl beat the eggs with their own salt and black pepper.
3. Pour vegetable oil into a frying pan and bring it to 350°F.
4. Dip a few shrimp at a time in the egg, letting the excess drip off, then coat them in the cornstarch mixture and shake off the excess.
5. Fry the shrimp in two batches without crowding the pan for 6 to 7 minutes, until golden, and drain them on a wire rack.
6. Toss the fried shrimp through the glaze until every piece is coated and serve them hot.

Prep: 15 min · Cook: 25 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data