Crispy Shrimp with Honey Lime Sauce

Name: Crispy Shrimp with Honey Lime Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 10 oz. Tiger Shrimps, Peeled And Tail-on; 1 stalk Lemongrass, Cut In Thin Circle Slices; 1 cup Vietnamese Coriander, Finely Chopped; 1 cup Cilantro, Finely Chopped; Marinade; 1 tsp. Salt, A Pinch; 1 tbsp. Cooking Wine; 1 tsp. White Pepper, A Pinch; Fry Coating; 2 cup Breadcrumbs; 2 cup Corn Starch; 3 count Egg, Beaten; 3 tbsp. Lime Juice, Squeezed Half Of A Lime; 1 tsp. White Vinegar; 0.3 cup Onion; 1 tbsp. Garlic, Sliced; 1 tsp. Fish Sauce; 1 tbsp. Honey; 1 tsp. Salt; 1 cup Water; 0.25 cup Tomato, Diced; 3 tbsp. Custard Powder 1 tbsp +Corn Starch 1 tbsp +Water 3 tbsp

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This Crispy Shrimp with Honey Lime Sauce is a perfect combo of sweet, zesty, crunchy, spicy and fresh!! Plus, Chef John shares an easy fried shrimp recipe that tastes like something you’d order in a restaurant!

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

10 oz. Tiger Shrimps, Peeled And Tail-on
1 stalk Lemongrass, Cut In Thin Circle Slices
1 cup Vietnamese Coriander, Finely Chopped
1 cup Cilantro, Finely Chopped
Marinade
1 tsp. Salt, A Pinch
1 tbsp. Cooking Wine
1 tsp. White Pepper, A Pinch
Fry Coating
2 cup Breadcrumbs
2 cup Corn Starch
3 count Egg, Beaten
3 tbsp. Lime Juice, Squeezed Half Of A Lime
1 tsp. White Vinegar
0.3 cup Onion
1 tbsp. Garlic, Sliced
1 tsp. Fish Sauce
1 tbsp. Honey
1 tsp. Salt
1 cup Water
0.25 cup Tomato, Diced
3 tbsp. Custard Powder 1 tbsp +Corn Starch 1 tbsp +Water 3 tbsp

Directions:

Step 1

Split shrimp from the back but keep the tail part connected.

Step 2

Press to flatten it like a butterfly with skin side down, then slap it with the knife. This is to prevent shrimps from curling up when deep fry.

Step 3

Combine shrimps and marinade. Mix thoroughly.

Step 4

Put starch, egg liquid, and breadcrumbs in separate bowls, coat shrimps with starch first, egg liquid, then breadcrumbs on both sides.

Step 5

Hold on shrimp tail in every step of coating, then set aside. Repeat this.

Step 6

In a bowl, combine lime juice, white vinegar, onion, garlic, lemongrass, fish sauce, honey, cilantro, Vietnamese coriander, salt, water, and tomatoes. Mix well.

Step 7

In a wok/skillet, heat enough cooking oil to 250°F/120°C, place shrimps in one by one by holding on to shrimp tail. Fry until golden, remove from oil, then quickly re-fry again to make shrimps crispier and less greasy.

Step 8