Spicy Crispy Shrimp Recipe
Creamy chili glaze, jalapeños, sticky rice, pickled cucumbers
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Ingredients
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For the Spicy Crispy Shrimp
For the Creamy Chili Glaze
For the Sticky Rice
For the Pickled Cucumbers
For the Jalapeños
Method
For the Spicy Crispy Shrimp
- 1
Prepare the Shrimp
In a large bowl, season the shrimp with salt and black pepper. Toss to coat evenly.
- 2
Coat the Shrimp
Dredge each shrimp in cornstarch, shaking off any excess. Then dip them into the beaten eggs, ensuring they are well coated.
- 3
Fry the Shrimp
In a deep skillet, heat the oil over medium-high heat. Once hot, carefully add the shrimp in batches. Fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
For the Creamy Chili Glaze
- 4
Mix the Glaze
In a medium bowl, combine mayonnaise, chili paste, honey, and lime juice. Whisk until smooth and well combined.
For the Sticky Rice
- 5
Prepare the Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 1 hour, then drain.
- 6
Cook the Rice
In a pot, combine the soaked rice and 1.5 cups of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and water is absorbed.
For the Pickled Cucumbers
- 7
Pickle the Cucumbers
In a bowl, combine the sliced cucumbers, rice vinegar, sugar, and salt. Toss to combine and let sit for at least 30 minutes to pickle.
For Serving
- 8
Plate the Dish
On a serving platter, create a base of sticky rice. Top with crispy shrimp, drizzle with creamy chili glaze, and garnish with sliced jalapeños and pickled cucumbers.
