Friday, January 21, 2011

Sweet and Spicy Shrimp

Mr. P caught a couple of fish last week so I decided to do seafood dishes. These shrimps were super delicious with the sauce. And I think I finally mastered the sweet and spicy sauce that you find in most sushi restaurants. So make sure you keep the sauce recipe for sushi purposes!

Sweet and Spicy Shrimp

10-20 shrimp
1-2 eggs
Oil for frying

Dry Rub (rough estimates):
2 tsp paprika
2 tsp white pepper
2 tsp chili pepper
2 tsp garlic powder
1 tsp black pepper
1 tsp salt

Batter (rough estimates):
1/4 c wheat flour
1/4 c cornstarch
1 tsp each salt and pepper
2 egg
1/2 c beer

Sweet Spicy Mayo Sauce (rough estimates):
1 tbsp sesame oil
1 clove garlic (minced)
1/4 c mayo
2-3 tbsp sweet chili sauce

Eeek...sorry for the rough estimates...i didn't measure!

1) Peel and devine shrimp.
2) In a bowl, combine dry rub ingredients and toss with shrimp, let sit and marinade for about 30 min.
3) Beat the 1-2 eggs in a small bowl, this is to dip the shrimp in before the batter.
4) Batter up! Combine all batter ingredients in yet another bowl.
5) Heat a skillet with enough oil to cover the shrimp.
6) You should have 3 bowls: shrimp, beaten eggs, and batter. Take each shrimp and dip in egg, then batter, then fry in oil until crispy. Drain shrimp and set aside.
7) Remove oil from skillet and wipe skillet clean (or use another skillet), on medium heat, add in sesame oil and garlic for about 3 minutes.
8) In another bowl (or you can wash and reuse the bowl you have used), combine mayo, sweet chili sauce, and sesame oil/garlic mixture from the skillet.
9) Dip each crispy shrimp into the sweet spicy mayo sauce.
10)Plate and then serve!

It was delish!!!


  1. What sweet chili sauce did you use?

  2. Hi! It was Mae Ploy Sweet Chili Sauce, you can find it (or something similar) at most Asian markets.