Wo-boom Boom Shrimp Recipe

Season

Pat the shrimp dry with paper towels. Place in a bowl and toss with kosher salt, black pepper and garlic powder until evenly coated. Chill briefly while preparing batter (5–10 minutes).

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, cornstarch and baking powder until homogeneous.

Add wet

Whisk the egg in a separate small bowl, then whisk in cold water. Pour the wet mixture into the dry ingredients and stir briefly with a fork or whisk until just combined — the batter should be slightly lumpy and cold. If you have ice cubes, nest the bowl in a larger bowl with ice to keep batter chilled while frying.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough for shallow deep-fry). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise steadily.

Coat and fry (first fry — set)

Working in batches to avoid crowding, dredge each seasoned shrimp through the batter, letting excess drip off, then carefully slide into the hot oil. Fry 1 to 1 1/2 minutes per side until pale golden and just cooked through. Remove with a slotted spoon or spider to a wire rack or paper-towel-lined tray to drain. Repeat with remaining shrimp. Maintain oil temperature between batches (adjust heat as needed).

Crisp (optional second fry)

For extra crunch, increase oil to 375°F (190°C) and fry the already cooked shrimp a second time for 30–45 seconds until deep golden and crisp. Drain again on a rack or paper towels.

While the shrimp fry, whisk together mayonnaise, sweet chili sauce, Sriracha, rice vinegar, honey, sesame oil, lime juice and minced garlic in a bowl until smooth. Taste and adjust heat/sweetness by adding more Sriracha or honey as desired. Season with salt and black pepper. Chill briefly if making ahead.

Combine

Place the drained fried shrimp in a large bowl. Pour 3/4 of the boom boom sauce over the shrimp (reserve some for serving) and gently toss until evenly coated. Use tongs or a spatula to avoid breaking the crust.

Plate

Arrange coated shrimp on a serving platter. Spoon any remaining sauce into a small ramekin for dipping. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges for squeezing.