Volcano Rock Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 tsp salt. Keep chilled until ready to batter.

Make batter

In a medium bowl combine 1 cup all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder and remaining 1/2 tsp salt. Whisk to combine. Add 1 egg white and 3 tbs ice-cold sparkling water; whisk briefly until a slightly thick but runny batter forms. Do not overmix; batter should be lumpy and cold.

Heat oil

Pour 2 cups vegetable oil into a heavy-bottomed skillet or pot to about 1.5 inches deep. Heat to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test with a small dollop of batter — it should sizzle and float immediately.

Fry shrimp

Working in batches to avoid crowding, dip each shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 1.5–2 minutes per side (total 3–4 minutes), turning once. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed.

In a medium bowl combine 1 cup mayonnaise, 3 tbs sriracha, 2 tbs sweet chili sauce, 1 tbs gochujang, 1 tsp honey, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic and 1 tsp fresh lime juice. Whisk until smooth and homogenous. Taste and adjust heat or sweetness: add more sriracha/gochujang for spice or more honey/sweet chili for sweetness. Refrigerate until ready to toss with shrimp.

Make spiced peanuts

In a small skillet over medium heat melt 1 tsp butter. Add 1 cup unsalted roasted peanuts, 1 tsp brown sugar, 1 tsp smoked paprika, 1 tsp chile powder and 1/2 tsp sea salt. Cook, stirring constantly, for 2–3 minutes until peanuts are toasted and sugar starts to glaze them. Transfer to a plate to cool, then roughly chop if desired.

Slice chives

Trim and thinly slice chives into rondelles (small coin shapes). Measure about 3 tablespoons sliced chives. Reserve some longer pieces for plating if desired.

Finish and garnish

Place hot fried shrimp into a large mixing bowl. Spoon 3/4 of the prepared volcano sauce over the shrimp and gently toss to coat each piece evenly (reserve some sauce for serving). Arrange coated shrimp on a serving plate. Sprinkle spiced peanuts evenly over shrimp, then scatter chive rondelles and 2 tbs thinly sliced green onion. Finish with 1 tsp toasted sesame seeds and a final drizzle of reserved volcano sauce. Serve immediately.