Firecracker Shrimp Sweet & Spicy (Print Version)

# Ingredients:

→ For the Sauce

01 - 2 tablespoons water
02 - 2 tablespoons honey
03 - ⅓ cup sweet Asian chili sauce
04 - 2 tablespoons soy sauce or Tamari sauce
05 - 1 teaspoon Sriracha sauce
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon finely grated lemon zest
08 - 3 large garlic cloves, minced

→ For the Shrimp

09 - A pinch of salt and pepper
10 - 1 pound large shrimp (21-25 pieces), cleaned and deveined, tails left on
11 - 2 tablespoons cornstarch
12 - 1 large egg
13 - Vegetable oil, enough for frying
14 - 2 tablespoons plain flour

→ For Topping

15 - Freshly cut chives
16 - Toasted sesame seeds

# Instructions:

01 - Combine the chili sauce, soy sauce, honey, lemon zest, lemon juice, garlic, Sriracha, and water in a mixing bowl, and stir until smooth.
02 - Sprinkle shrimp with a pinch of salt and pepper. In another shallow dish, mix the cornstarch and flour. Lightly coat shrimp in that mix.
03 - Beat the egg in a small bowl. Heat enough oil in the frying pan to cover the bottom and set to medium-high heat.
04 - Dip the floured shrimp into the egg, then fry in the heated oil, cooking each side for 2-3 minutes until crispy and golden.
05 - Set fried shrimp on paper towels to drain any extra grease.
06 - Wipe out the frying pan, put it back on the heat, and pour in the sauce. Let it bubble gently, then toss the shrimp in to coat evenly.
07 - Sprinkle sesame seeds and chives over the top if you want, and serve immediately. It pairs well with plain or flavored rice.

# Notes:

01 - Great as an appetizer or main dish.
02 - Goes well with white rice or rice with lime and cilantro.
03 - Add some sautéed greens for a nice touch.

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