Dynamite Shrimp
HB-13598 · Hand-built original · Asian, Asian American
Tempura-style shrimp fried until golden and crisp, then tossed in a creamy sauce of mayonnaise, sweet chilli, honey and sriracha.
Asian, Asian AmericanDinner, lunch20 minServes 4430 kcalDairy-free
Main ingredient: shrimp
Pairs well with: garlic bread, rice, grits, lemon wedges, col slaw
Servings:4quantities adjust to match
Ingredients
- 1 pound large shrimp, (peeled and deveined)
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ cups cold water
- ¼ cup club soda, (cold)
- 1 egg
- vegetable oil (for frying)
- ⅓ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
Method
- Heat vegetable oil in a deep skillet over high heat while the shrimp are prepared for the dynamite coating.
- Pat the peeled, deveined shrimp dry with paper towels, leaving their tails on.
- Sift the all-purpose flour and cornstarch together in a medium bowl for the tempura batter base.
- Whisk the cold water, cold club soda and egg in a second bowl, then stir that liquid into the flour bowl with a fork until just combined, keeping the batter lumpy and cold.
- Dip the shrimp quickly through the chilled batter and lower them into the hot oil, frying each batch until golden.
- Lift the fried shrimp onto a plate lined with paper towels and repeat the dipping and frying until every shrimp is cooked.
- Whisk the mayonnaise, sweet chili sauce, honey and sriracha sauce in a small bowl into the dynamite sauce.
- Tip the hot shrimp into a large bowl, pour the creamy sauce over them, and toss gently until each piece of dynamite shrimp is coated.
Prep: 10 min · Cook: 10 min · Total: 20 min
Nutrition (per serving, where published)
430 kcalCalories
27 gProtein
44.5 gCarbs
15.8 gFat
2.7 gSaturates
0.9 gFibre
11.5 gSugars
413 mgSodium
237 mgCholesterol
373 mgPotassium
88 mgCalcium
2.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data