Snap, Crackle & Pop Shrimp Recipe Recipe
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
- 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.