Shrimp Firecracker Recipe

Prepare shrimp

Pat shrimp dry with paper towels, leaving the tail on. If shrimp are very large, make 2 shallow diagonal slits on the underside to help them remain straight. Lightly season with 1/2 tsp salt and 1/8 tsp black pepper.

Make batter

In a medium mixing bowl combine the all-purpose flour, cornstarch and baking powder. In a separate chilled bowl whisk together the egg and ice water. Add the egg mixture and cold club soda to the dry ingredients and very gently mix with chopsticks or a fork until just combined. Batter should be lumpy and cold — do not overmix.

Heat oil

Fill a heavy-bottomed pot or deep fryer with neutral oil to a depth of about 3 inches (about 4–6 cups). Attach a thermometer and heat to 350°F (175°C) for the first frying step.

Fry shrimp (blanch step)

Working in batches of 6–8, dust shrimp lightly with a tablespoon of flour to help batter adhere, dip each shrimp in the batter to coat, then carefully lower into the hot oil. Fry for 60–90 seconds until the batter just sets but is not deeply colored. Remove with a slotted spoon and drain on a wire rack over a baking sheet. Maintain oil temperature at 350°F.

Finish fry

Increase oil temperature to 375°F (190°C). When hot, return the par-fried shrimp to the oil in batches and fry for an additional 45–75 seconds until the batter is crisp and light golden. Drain on a wire rack; season immediately with a light pinch of salt.

Make kanzuri butter

In a small saucepan over low heat, melt the unsalted butter gently until foaming subsides. Remove from heat and whisk in the kanzuri paste until fully incorporated and smooth.

Finish sauce

Return the pan to very low heat. Add mayonnaise, honey, soy sauce, lime juice, rice vinegar, grated garlic and ginger, and toasted sesame oil. Whisk constantly until warmed through and emulsified, about 1–2 minutes. Taste and adjust: add up to 1 additional teaspoon honey if you want sweeter, or up to 1/2 teaspoon extra kanzuri for more heat. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm on the lowest heat setting or transfer to a bowl.

Finish texture

If the sauce is too thick, whisk in 1–2 teaspoons of warm water to reach a glossy, drizzle-able consistency that will coat the shrimp lightly.

Tossing option: Place the drained hot shrimp in a large mixing bowl. Pour about two-thirds of the warm kanzuri butter sauce over the shrimp and toss gently to coat evenly. Reserve remaining sauce for drizzling or serving.

Plating option: Arrange shrimp on a platter, spoon or drizzle the kanzuri butter sauce over them, then finish with thinly sliced scallions, a sprinkle of toasted sesame seeds and microgreens or cilantro if using. Serve immediately with lime wedges on the side for squeezing.

Serve: Serve hot for maximum crispness. Provide the reserved warm sauce for dipping.