Greetings from my mom’s little kitchen. I’m here because my kitchen is having a little makeover which I can’t wait to use for my next blog post!
I have a little helper with me today, little Katie. This adorable girl will be adding the intangible ingredients that make a dish great! I will be using borrowed ingredients since I don’t have my kitchen.
Normally, I’m not a big fan of shrimp, but I recently had a great shrimp dish at a restaurant. The texture was crunchy with a dash of sweet and spicy touches. It was like a roller coaster in my mouth when I took my first bite. I tried to slowly savor the meal, but it vanished quickly.
This is my take of the firecracker shrimps. The Amy’s version includes fish sauce, Sriracha sauce, ginger, and honey. This dish makes for a great appetizer at your parties for the football season! Give it a try and I’m sure you will love it.
Cheers, from my mom’s kitchen to yours!
- 1lb medium shrimps (peeled, deveined)
- 8 tablespoon all purpose flour
- 3 tablespoon water
- 1 large egg
- ½ cup of panko breadcrumb
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
- For the marinate sauce:
- 1 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon green onion (white part only)
- 1 tablespoon ginger (finely chopped)
- 2 tablespoon honey
- ½ teaspoon fish sauce
- 1 tablespoon water
- 1 tablespoon sriracha sauce
- Prepare the marinate sauce first by combining all ingredients (except garlic, ginger, green onion) in a bowl. Set aside
- Wash and pat the shrimps dry with paper towel. Add in salt, black pepper.
- Grab 2 bowls. In the first bowl, combine egg, flour, water and whisk until you get a smooth mixture
- Place panko breadcrumb in the second bowl
- Dip shrimp, one by one in the flour mixture until well coated. Then roll shrimps over bread crumb mixture. Repeat until all shrimps are well coated.
- Heat oil in a medium skillet, add shrimps and cook until golden on both sides. Transfer cooked shrimps to a paper towel lined plate to remove excess oil.
- Return to the stove and clean the skillet with paper towel. Add in some oil, garlic, ginger, green onion and cook until fragrant.
- Pour in the marinated sauce, then toss back the cooked shrimps. Use a chopstick and stir cooked shrimps, make sure all coated with sauce, about 2 minutes.
- Turn off heat and garnish with chopped green onions. Serve as an appetizer or entrée with rice