Dynamite Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper. Chill in the refrigerator while you make the batter and rice (this helps batter adhere).

Make batter

In a bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, remaining 1/2 tsp salt and 1/2 tsp black pepper. Whisk in 1 egg and 1 cup iced water until just combined; batter should be thin and slightly lumpy. Keep batter cold — set bowl over another bowl filled with ice if you have it.

Heat oil

Pour 3 cups neutral oil into a deep skillet or pot to a depth of 1.5–2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter; it should sizzle and rise steadily.

Fry shrimp

Working in 2 batches to avoid crowding, dip shrimp into the batter, letting excess drip off, and carefully lower into hot oil. Fry 2–3 minutes until golden and crisp and shrimp are opaque. Remove with a slotted spoon to a paper-towel–lined tray. Keep warm in a 200°F (95°C) oven if frying all batches.

In a small bowl combine 3 tbs mayonnaise, 1.5 tbs sambal oelek, 1 tbs sriracha, 2 tsp honey, 1 tsp lime juice and 1/2 tsp sesame oil. Whisk until smooth. If sauce is too thick to coat fried shrimp, stir in up to 1 tsp water to reach a glossy, slightly thick but pourable consistency. Taste and adjust heat (more sambal/sriracha) or sweetness (more honey).

Reserve about 1–2 tbs of sauce for drizzling alongside the dish if you like; toss the rest with the hot fried shrimp just before serving so sauce lightly coats but doesn't make shrimp soggy.

Place 1/2 cup thinly sliced red onion in a small jar or bowl. Add 3 tbs rice vinegar, 1 tsp sugar and 1/2 tsp kosher salt. Stir and add 2 tbs hot water to help dissolve sugar and salt. Let sit at room temperature for at least 10 minutes; for best flavor chill at least 30 minutes. Drain before plating.

Rinse 1 cup short-grain rice under cold water until runoff is clear. Drain well. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low and simmer covered 12–14 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

While rice rests, mix 1 tbs rice vinegar, 1 tsp sugar and 1/4 tsp salt until dissolved. Gently fold seasoning into hot rice with a spatula, fanning or letting steam escape so rice becomes glossy but not mushy. Keep warm.

Toss the hot fried shrimp with most of the sambal sauce (reserve 1–2 tbs for garnish/drizzle) in a bowl so shrimp are evenly coated but still crisp. Taste one and adjust seasoning if desired.

Spoon a mound of warm sushi rice onto each plate (recipe yields about 2 servings). Arrange coated dynamite shrimp on top or alongside. Scatter drained pickled onion over shrimp, sprinkle sliced scallions and toasted sesame seeds, and add chopped cilantro if using. Serve with lime wedges and the reserved sauce on the side.

Serve immediately so shrimp remain crisp. Leftover shrimp will soften if sauced and refrigerated; reheat briefly in a 375°F (190°C) oven to restore crispness if needed.