Copycat Chili Crisp Shrimp
Ingreadient
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1 pound large shrimp, peeled and deveined, tails removed
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1 quart canola oil, for frying
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1/4 cup self rising flour
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1/4 cup potato starch or cornstarch
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1/2 teaspoon kosher salt
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1/8 teaspoon cayenne pepper
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1/2 cup sparkling water, chilled
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3 tablespoons chili crisp, such as Lao Gan Ma
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons water
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1 tablespoon honey
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1 tablespoon vegetable oil
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1 red bell pepper, chopped into 3/4-inch pieces
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1 yellow onion, chopped into 3/4-inch pieces
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1 cup cooked rice
Direction
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Gather all ingredients.
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Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
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Heat canola oil in a large saucepan to 375 degrees F (190 degrees C). Blot dry shrimp with additional paper towels.
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Whisk together self-rising flour, potato starch, salt, and cayenne pepper in a small bowl. Add sparkling water; whisk until flour disappears and the mixture resembles crepe batter.
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Coat 6 shrimp at a time in batter. Fry shrimp in the hot oil, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on prepared baking sheet and keep warm in the oven while frying remaining batches.
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Whisk together chili crisp, soy sauce, water, and honey in a small bowl.
