Thai Shrimp Bites Recipe
Breaded and fried shrimp tossed in Asian glaze and served on shredded cabbage.
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Ingredients
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Shrimp & Coating
Asian Glaze
Cabbage & Garnish
Method
Shrimp & Coating
- 1
Prepare shrimp
Pat shrimp dry with paper towels and season lightly with 0.25 tsp salt and 0.125 tsp pepper.
- 2
Make batter
In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 0.5 tsp baking powder, 0.75 tsp salt and 0.25 tsp pepper. In a separate small bowl beat 1 large egg with 3 tbs cold water. Add the egg mixture into the dry mix and stir briefly — the batter should be slightly thick, not runny; add 1 tsp more water if too thick.
- 3
Set up dredging station
Place panko breadcrumbs in a shallow bowl. Working in batches, dip each shrimp first into the batter to coat, letting excess drip off, then press into panko to fully cover. Place breaded shrimp on a wire rack; repeat until all shrimp are coated.
- 4
Fry shrimp
Heat 1 cup neutral oil in a heavy skillet over medium-high heat to 350°F (175°C) or until a small piece of bread sizzles and browns within 20–30 seconds. Fry shrimp in batches (do not overcrowd) for 2–3 minutes per side until golden and crisp and shrimp are opaque throughout. Use a slotted spoon to transfer shrimp to a paper towel–lined tray to drain. Keep warm in a low 200°F oven if needed.
Asian Glaze
- 5
Combine glaze ingredients
In a small bowl whisk together 3 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp sriracha, 0.5 tsp sesame oil, 1 tsp grated ginger and 1 tsp minced garlic until uniform.
- 6
Thicken glaze
In a tiny bowl dissolve 0.5 tsp cornstarch in 1 tbs cold water. Pour the soy/honey mixture into a small saucepan and warm over medium-low heat. Stir in the cornstarch slurry and cook for 1 minute until the glaze thickens slightly and becomes glossy. Remove from heat.
- 7
Toss shrimp in glaze
Place the fried shrimp in a large bowl. Pour warm glaze over shrimp and gently toss to coat each piece. Work quickly so the panko stays crisp; you want a light, even coating.
Cabbage & Plating
- 8
Prepare cabbage bed
In a medium bowl combine 3 cups shredded cabbage and 0.5 cup shredded carrot. Season with 0.25 tsp salt and 0.125 tsp pepper and toss to combine. Add scallions and half the cilantro and toss again.
- 9
Assemble bites
Divide the cabbage mixture onto 4 to 6 small plates or onto a single serving platter. Arrange glazed shrimp on top of the cabbage in an even layer.
- 10
Garnish & serve
Sprinkle toasted sesame seeds and the remaining cilantro over the shrimp. Serve with lime wedges on the side for squeezing. Optionally provide extra sriracha or dipping sauce.