Snap, Crackle & Pop Shrimp Recipe

Snap, Crackle & Pop Shrimp Recipe Recipe

Recipe created by Bridget Burns
Oprah.com | May 03, 2012

These savory shellfish bites get their crunch from a (pre-frying pan) dip in Rice Krispies. At Jerry's restaurant in Winnetka, IL, Chef Bridget Burns offers them alongside a wasabi soy dipping sauce.

Serves 8 to 10

Ingredients

Shrimp:

1 pound medium shrimp, peeled and deveined
½ tsp. salt
½ tsp. ground black pepper
½ tsp. garlic powder
¼ tsp. curry powder
½ cup all-purpose flour
1 cup cornstarch
2 eggs, beaten
¼-½ cup cold club soda
2 cups Rice Krispies
1 quart vegetable oil for frying

Dipping sauce:

¼ cup soy sauce
¼ cup rice wine vinegar
2½ tsp. sugar
½ medium scallion, minced
2 tsp. minced fresh ginger
½ tsp. toasted sesame oil
½ tsp. sambaal oleak or red chili flakes

Directions

In a medium bowl, stir together dipping sauce ingredients. Set aside.

Place the shrimp in a separate bowl and season with salt and pepper. In a third bowl, stir together the flour, ½ cup cornstarch, garlic powder, curry powder, eggs, and a little more salt and pepper. Whisk together and add club soda until it is the consistency of pancake batter.

Heat the oil in a deep-fryer or deep skillet to 375°. Toss shrimp in the remaining ½ cup cornstarch, then into the batter, and finally into the Rice Krispies to coat. Fry a few at a time until golden brown. This should take no longer than 3-5 minutes. Remove with a slotted spoon and drain onto paper towels before serving with dipping sauce.

Printed from Oprah.com on Wednesday, May 22, 2013