Crispy Thai-Style Shrimp
Serves: 2
Total: 25M
Prep: 15M
Cook: 10M
5.0
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Recipe Preparation
- 2 lbs black tiger shrimp
- 1 tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 3 eggs (beaten)
- 1 cup panko bread crumbs
- Oil
- 3 tbsp Thai sweet chili sauce
- 1 tsp chili sauce (adjust to taste)
- Toasted black & white sesame seeds (to taste)
Recipe Instructions
1
Remove the heads and shells from the black tiger shrimp, keeping the tails intact. Devein by making a shallow cut along the back. Season lightly with salt.
2
Prepare three separate containers for dredging: one with flour, one with beaten eggs, and one with panko bread crumbs.
3
Dredge each shrimp in flour, then coat in egg, and finally in panko breadcrumbs, ensuring an even coating.
4
Heat oil in a deep fryer or pot to 340°F (170°C). Use a ThermoPro TP510 Oil Thermometer to make sure your oil is in the right temp.
5
Gently place the breaded shrimp into the hot oil and fry for 2–3 minutes, or until golden and crispy. Remove and drain on a paper towel.
6
In a small bowl, mix Thai sweet chili sauce and chili sauce according to your preferred spice level.
7
Stir in your desired amount of toasted black and white sesame seeds to the sauce, and serve alongside the fried shrimp.
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