Rocky Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. If the shrimp are larger, lightly butterfly by slicing the back halfway through and remove vein if present. Leave tails on for presentation. Season shrimp lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 tsp baking powder. In a separate small bowl, beat the egg and whisk in the cold club soda. Add the liquid mixture to the dry ingredients and mix briefly until just combined — some lumps are okay. Add 4 ice cubes to keep batter cold and rest in fridge for 5 minutes while preparing coating and oil. Cold batter yields a crispier fry.

Heat oil

Pour oil in a deep, heavy-bottomed pot to a depth of about 2–3 inches (about 3–4 cups). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Dredge & coat

Set up a dredging station: a shallow bowl with 1/2 cup flour, the chilled batter, and a plate with 1 cup panko. Lightly dredge each seasoned shrimp in flour, shaking off excess, then dip into the cold batter letting excess drip off, and finally press into panko to coat. For an extra-crisp, press panko firmly so it adheres well. Place coated shrimp on a wire rack while oil comes to temperature.

Fry shrimp

Fry shrimp in small batches (3–4 at a time depending on pot size) to avoid overcrowding. Carefully lower shrimp into hot oil. Fry until golden brown and cooked through, about 2–3 minutes per side (total 3–4 minutes depending on shrimp size). Maintain oil temperature around 325–350°F. Remove with a slotted spoon and drain on a wire rack or paper towels. Lightly season with a pinch of salt immediately after frying.

Make it crunchy (optional double-fry)

For extra crunch, fry shrimp for 90 seconds, remove and rest 1–2 minutes, then return to oil at 375°F for 30–45 seconds to finish. Drain and season as above.

Make spicy mayo

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tbsp sweet chili sauce, 1 tsp lime juice, and 1/4 tsp sesame oil. Whisk until smooth and taste; adjust heat by adding more sriracha if desired. If using, stir in 1/2 tsp shichimi togarashi for an extra layer of spice.

Plate & garnish

Arrange fried shrimp on a serving platter. Drizzle or dollop spicy mayo over the shrimp (you can pipe with a squeeze bottle or spoon). Sprinkle thinly sliced scallions and toasted sesame seeds over the shrimp. Serve immediately with extra spicy mayo on the side and lime wedges if desired.