Sweet & Spicy Firecracker Shrimp (Print Version)

# Ingredients:

01 - ⅓ cup Asian sweet chili sauce

02 - 2 tablespoons Tamari or regular soy sauce

03 - 2 tablespoons honey

04 - 1 teaspoon Sriracha hot sauce

05 - 2 tablespoons fresh squeezed lemon juice

06 - 1 teaspoon freshly grated lemon zest

07 - 2 tablespoons water

08 - 3 fat cloves garlic, finely minced

09 - 1 pound jumbo shrimp (21-25 count), peeled and deveined with tails left on

10 - 1 large egg

11 - 2 tablespoons regular flour

12 - 2 tablespoons cornstarch

13 - Salt and black pepper to taste

14 - Vegetable oil for shallow frying

15 - Toasted sesame seeds

16 - Fresh snipped chives

01 - In a bowl, stir together the chili sauce, soy sauce, honey, Sriracha, lemon juice and zest, water, and minced garlic until smooth

02 - Sprinkle shrimp with salt and pepper. In a shallow bowl, mix the flour and cornstarch. Dust shrimp in the flour mixture

03 - Pour enough oil in a large skillet to cover the bottom and heat over medium-high. Crack and beat the egg in a bowl

04 - Dunk the floured shrimp in beaten egg. When oil is hot and shimmering, fry shrimp until golden brown, about 2-3 minutes per side

05 - Place fried shrimp on paper towels to soak up extra oil

06 - Clean out the skillet and put back on heat. Pour in sauce and let bubble. Toss the shrimp in until well coated

07 - Scatter with sesame seeds and chives if you like. Serve right away, with rice if desired

01 - Works as a starter or main course

02 - Perfect over plain or cilantro-lime rice

03 - Try with sautéed greens on the side