Fried Shrimp Recipe

Combine rice vinegar, water, sugar, kosher salt, and lime juice in a bowl or jar. Stir until sugar and salt dissolve.

Add the jicama matchsticks, press them down so they're submerged, cover and refrigerate for at least 30 minutes (can be made up to 24 hours ahead for more flavor). Drain before serving.

Put the fermented Fresno pepper mash in a small bowl. Add 1 tsp neutral oil, 1 tsp rice vinegar, salt, and honey (if using).

Stir until combined; taste and adjust salt or sweetness. If you prefer a smoother sauce, blend briefly with an immersion blender or pulse in a small food processor until uniform.

Place the sliced scallions and julienned ginger in a heatproof bowl along with the crushed red pepper flakes and salt.

In a small saucepan, heat 1/2 cup oil over medium heat until shimmering and just beginning to smoke (about 350°F/175°C). Carefully pour the hot oil over the ginger and scallions. You should hear a sizzle. Let sit 1–2 minutes to crisp the aromatics.

Stir in toasted sesame oil. Taste and adjust salt or red pepper to preference. Let cool slightly; oil can be used warm or at room temperature.

Pat shrimp dry with paper towels and season with 1 tsp kosher salt and 1 tsp black pepper. Keep refrigerated while you prepare the batter and oil.

Make Batter

In a medium bowl, whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, and 1 tsp baking powder. Add cold sparkling water (3 tbs) and stir gently until just combined; small lumps are fine. If you want an extra crisp batter, add a couple of ice cubes to keep the batter very cold (remove before dipping).

Heat neutral frying oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy; there should be about 2 inches of oil.

Working in small batches (4–6 shrimp depending on pot size), dip each shrimp into the batter, letting excess drip off, and gently slide into the hot oil. Do not overcrowd.

Fry shrimp until golden and crisp, about 2–3 minutes per batch, flipping once if needed. Internal shrimp temperature should reach 120–130°F and flesh should be opaque and firm.

Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain. Lightly season with a pinch of salt while hot. Keep warm in a low oven (200°F/95°C) if holding multiple batches.

Arrange fried shrimp on a serving platter. Spoon a little ginger-scallion hot oil over the shrimp (approximately 1–2 tbs total) to give them aromatic heat — you can also use the oil as a dipping drizzle at the table.

Place pickled jicama alongside the shrimp and offer fermented Fresno hot sauce in a small bowl for dipping.

Garnish with cilantro leaves and lime wedges. Squeeze lime over shrimp just before eating.