Serves 4
Directions
- 1In a large bowl, combine the shrimp, chicken bouillon powder, cayenne pepper, garlic powder, cornstarch, and egg. Mix until the shrimp are evenly coated.
- 2Heat the vegetable oil to 175°C (350°F). Deep fry the shrimp for 2–3 minutes, or until golden brown, crispy, and fully cooked. Transfer to a wire rack.
- 3In a large skillet over medium heat, add the sesame oil, honey, lemon zest, lemon juice, and sweet chili sauce. Cook for 2–3 minutes, stirring continuously, until the sauce becomes glossy and slightly thickened.
- 4Add the crispy shrimp to the skillet and toss until every shrimp is generously coated in the lemon honey sauce.
- 5Serve immediately while hot and crispy.
Ingredients
- 400 g fresh shrimp, peeled and deveined
- 1 tsp chicken bouillon powder
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1/2 cup cornstarch
- 1 whole egg
- vegetable oil
- 1 tbsp sesame oil
- 3 tbsp honey
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp sweet chili sauce
Equipment
large bowlwire racklarge skillet
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