Sesame Shrimp With Honey Mustard Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From the book The Seventh Daughter, by Cecilia Chiang. Ingredients:
1 lb medium shrimp, shelled and deveined, with tails attached |
2 teaspoons kosher salt |
1 1/2 cups all-purpose flour, divided |
2 -3 cups white sesame seeds |
1 teaspoon sesame oil |
2 tablespoons chinese rice wine |
2 large eggs |
1/2 cup cornstarch |
1 teaspoon baking soda |
1/2 cup peanut oil, plus additional for deep frying |
1 cup water |
1/4 cup dijon mustard |
2 tablespoons honey |
2 tablespoons peanut oil |
2 tablespoons soy sauce |
Directions:
1. To make sauce - whisk together the mustard, honey, oil and soy sauce until well combined. Set aside until ready to serve.
2. In a bowl, gently mix the shrimp with salt to coat salt.
3. Cover with cold water, slosh around a few times, drain the shrimp well, and then transfer to a cutting board.
4. Line up 3 shallow bowls and put 1 cup flour in one.
5. In the second, whisk together sesame oil, wine, eggs, cornstarch, baking soda and the remaining 1/2 cup of flour, 1/2 cup of the peanut oil and the 1 cup of water until well combined.
6. In the third bowl, add sesame seeds.
7. Heat a wok or large pot with peanut oil for deep frying over high heat until 360°F
8. Work in batches of 4-5 shrimp at a time. For each shrimp, hold by tail, dip in flour, then batter, then sesame seeds.
9. Deep fry in batches of 4-5 shrimp until golden brown, about 2 minutes.
10. Serve with dipping sauce.
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