Snap, Crackle & Pop Shrimp Recipe Recipe

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.