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


  • 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


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.


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