Ingredients
12 oz Peeled Shrimp
2 Spring Onion
1 Tbsp Toasted Sesame Seeds
1 Tsp Salt
1 Tsp Black pepper
1 Tsp Sesame Oil
Vegetable oil for fryer
1 Egg
Coating Flour Mix
1 Cup Corn Starch
1/3 Cup Plain Flour
Honey Sauce
3 Tbsp Honey Rub Mediterranean
2 Tbsp Soy Sauce
1 Tbsp Cornstarch
1 Tbsp Lemon Juice
1/4 Cup Chicken Stock
Recipe
Pat dry the peeled shrimps with a paper towel. Season with salt, black pepper and sesame oil.
Mix well and set aside. In a small mixing bowl add honey, soy sauce, corn starch, chicken stock and lemon juice. Mix until the cornstarch dissolves well. Mix the cornstarch, plain flour and baking soda in a large mixing bowl. Mix well to combine all ingredients evenly.
Add one egg white into the seasoned shrimp, mix it well. Dredge the shrimps in the flour mix, dip and press gently to coat evenly. Place the coated shrimps on the tray and repeat the process to the remaining shrimps. Toss the excess flour out before frying.
Heat the vegetable oil to high heat about 340° - 350° F and fry the shrimps for about 2 minutes until crispy. Remove from oil and transfer to a cooling rack or paper towel.
In a saucepan pour the honey sauce mixture in. Stir continuously until the sauce starts to thicken.
Place the fried shrimps in the sauce and toss well to combine the sauce and shrimps evenly.
Turn off the heat and sprinkle with chopped spring onions and toasted sesame seeds in.
Transfer to a serving plate and enjoy.
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