Name: Salt Factory Pubs Crispy Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 24 pieces medium shrimp (16-20 count), peeled and deveined, tails on or off as desired; 1 cups all-purpose flour; 0.5 cups cornstarch; 1 tsp baking powder; 1 tsp kosher salt; 0.5 tsp black pepper; 1 cups cold sparkling water or club soda; 4 cups vegetable oil (for frying); 1 tbs neutral oil (for tossing, optional); 2 pieces lime wedges (for serving); 3 cups carrots, peeled and julienned or shredded; 2 cups green cabbage, thinly sliced; 0.5 cups fresh cilantro leaves, roughly chopped; 3 pieces scallions, thinly sliced (white and green parts); 1 pieces red chili (Thai bird or serrano), thinly sliced (optional); 0.25 cups peanuts, roughly chopped (optional); 0.25 cups sweet Thai chili sauce; 2 tbs rice vinegar; 2 tbs lime juice (fresh); 1 tsp fish sauce; 1 tsp light brown sugar or honey; 1 tsp grated fresh ginger; 0.5 tsp sesame oil; 1 tbs neutral oil (vegetable or canola); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 2 pieces limes, halved; 4 pieces fresh cilantro sprigs (for garnish)

Method

Crispy Shrimp

Prepare shrimp

Pat shrimp dry with paper towels; remove any excess moisture (this helps the batter adhere and makes the shrimp crisp). Lightly season shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper; set aside.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper. Gradually whisk in the cold sparkling water until a smooth, slightly thick but pourable batter forms. Chill the batter in the refrigerator for 10 minutes to keep it cold (cold batter yields extra crispness).

Heat oil

In a heavy-bottomed pot or deep fryer, pour enough vegetable oil to reach a 2–3 inch depth (about 3–4 cups depending on your pan). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle immediately and float.

Fry shrimp

Working in batches of 6–8 shrimp to avoid overcrowding, dip each shrimp into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes per batch, turning once, until the batter is deep golden and crisp and shrimp are opaque and just cooked through. Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed. If desired, toss the finished shrimp very lightly with 1 tablespoon neutral oil to keep them glossy and prevent sticking.

Thai Carrot Slaw

Combine the julienned carrots, sliced cabbage, chopped cilantro, sliced scallions, and sliced red chili (if using) in a large bowl. Toss gently to combine.

Pour about half of the prepared sweet chili vinaigrette over the slaw and toss until evenly coated. Taste and add more dressing as desired. Sprinkle the chopped peanuts over the slaw just before serving for crunch.

Sweet Chili Vinaigrette

In a small bowl or jar combine sweet Thai chili sauce, rice vinegar, fresh lime juice, fish sauce, brown sugar (or honey), grated ginger, sesame oil, neutral oil, salt, and black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust: add a little more lime for acidity, a pinch more sugar if too tart, or an extra teaspoon rice vinegar for brightness. The dressing should be pourable but slightly viscous.

Charred Lime & Finish

Heat a cast-iron skillet or grill pan over high heat until very hot. Place lime halves cut-side down and press gently; char for 1–2 minutes until dark grill marks form and the lime softens slightly. Remove from heat.

To serve: pile a portion of the Thai carrot slaw onto plates, top with 6 crispy shrimp each (or arrange shrimp alongside). Drizzle any remaining sweet chili vinaigrette over the shrimp and slaw as desired. Garnish with cilantro sprigs, sprinkle additional chopped peanuts if desired, and serve with the charred lime halves to squeeze over the shrimp for a bright finish.