Hot Honey Crispy Shrimp
Chef Dorvin puts a delicious local-style twist on the classic Honey Walnut Shrimp. With the perfect balance of sweet and spicy, this dish is sure to be a crowd-pleaser at your next potluck.
Ingredients
Shrimp Marinade
- 1 pound 13-15 Peeled and Deveined Maika‘i Shrimp
- ½ tablespoon Cornstarch
- ¼ teaspoon Baking soda
- ½ teaspoon Salt Kosher
- ¼ teaspoon White pepper
- 1 tablespoon Canola oil
Batter
- 1 cup Cornstarch
- ½ teaspoon Salt
- ¼ teaspoon White pepper
- 1 Egg
- ½ cup Water
- ½ gallon Canola oil
Hot Honey Sauce
- 4 tablespoons Chili crunch
- 1 cup Honey
- 1 tablespoon Chili flakes
- 1 tablespoon Rice wine vinegar
Garnish
- Maika‘i Sriracha Baked Kaki Mochi
- Maika‘i Organic Nori Furikake
- Green onion
- Lemon
- Vermicelli Noodle, optional
Instructions
Shrimp Prep
- Peel & devein shrimp. Butterfly shrimp (for a crispy shrimp).
- Marinate the shrimp with baking soda, salt, white pepper, & oil. Let shrimp sit for 10-15 minutes.
- Batter the shrimp with cornstarch, egg, water, salt, & white pepper.
Frying the Shrimp
- Fry shrimp at 350 degrees for 2-4 minutes. Remove from fry oil. Season with salt & pepper.
Hot Honey
- Combine honey, chili crunch, rice wine vinegar and chili flakes into a pot.
- Place pot on the stove and bring to a simmer. Simmer for 5 minutes.
Toss & Dress
- Toss the shrimp into the hot chili crunch honey.
Garnish
- Toss in the sriracha kaki mochi.
- Season with the kim chee furikake and mix to combine.
- Serve on top of crispy vermicelli noodles, garnish with green onions and a lime wedge on the side.
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