Zesty Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels; leave tails on for presentation. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Chill while you make batter.

Make batter

In a bowl whisk together 1 cup flour, 1/4 cup cornstarch and 1/2 tsp baking powder and 1/2 tsp salt and 1/4 tsp black pepper. Add cold sparkling water gradually, whisking until just combined — the batter should be slightly lumpy and cold. Keep the batter over a bowl of ice or add a few ice cubes to keep it cold if needed.

Heat oil

Pour about 3 to 4 inches of vegetable oil into a deep pot or fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a drop of batter sizzles and rises.

Fry shrimp

Working in batches of 6–8, dip each shrimp into the batter to coat, allowing excess to drip off, then carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes depending on size. Remove with a slotted spoon to a wire rack set over a sheet tray or paper towels. Keep warm in a low oven (200°F/95°C) if desired while finishing remaining shrimp.

Combine 1/2 cup mayonnaise, 2 tbs sriracha, 1 tbs honey, 1 tsp rice vinegar, 1 tsp lime juice, 1/2 tsp soy sauce and 1/2 tsp minced garlic in a small bowl. Whisk until smooth. Taste and adjust heat or sweetness; thin with up to 1 tsp water if too thick. Season with 1/8 tsp salt. Refrigerate until serving.

Form cakes

Place 3 cups cooled risotto in a bowl and stir in 1/4 cup grated parmesan, 1 beaten egg, 1/2 tsp salt and 1/4 tsp black pepper until cohesive. If mixture is too loose, chill 20–30 minutes to firm. Divide into 6 portions and shape into 3-inch patties, about 1/2–3/4 inch thick.

Bread cakes

Set up a dredging station: 1/2 cup flour in one shallow bowl, the beaten egg reserved in another (lightly beaten again if needed), and 3/4 cup panko in a third. Dredge each cake in flour, then egg, then panko pressing gently so panko adheres.

Pan-fry

Heat 2 tbs olive oil in a large nonstick skillet over medium heat. Fry risotto cakes 3–4 minutes per side until deep golden and crisp, pressing gently after flipping to ensure even contact. Transfer to a wire rack or paper towel-lined tray to drain. Keep warm in oven if necessary.

Prep leeks & batter

Separate thin leek rings and rinse thoroughly to remove sand; spin or pat dry. In a bowl combine 1/2 cup flour, 2 tsp cornstarch and 1/2 tsp salt. Add 1/2 cup cold water and whisk to a thin batter — it should coat but remain runny. Chill briefly if possible.

Fry leeks

Heat 2 cups vegetable oil in a skillet to 350°F (175°C) or until shimmering. Toss leeks lightly in the batter to coat, shake off excess, and fry in batches until crisp and golden, about 45–90 seconds. Use a slotted spoon to transfer to paper towels and sprinkle lightly with a pinch of salt while hot.

Place one risotto cake on each of 4 serving plates (or stack 2 small cakes for 2 plates). Arrange 6 battered shrimp fanned atop each risotto cake.

Drizzle 1 to 1 1/2 tbs tangy sriracha sauce over the shrimp and a little around the cake. Place a small mound of crispy fried leeks on top of the shrimp or to the side for crunch.

Garnish each plate with about 1 tbsp microgreens or chopped cilantro, a light sprinkle of toasted sesame seeds (about 1/4 tsp each), and a lemon wedge. Serve immediately while shrimp and cakes are hot and leeks are crisp.