Firecracker Shrimp Sweet & Spicy (Print Version)

# Ingredients:

→ Sauce Ingredients

01 - 3 cloves garlic, minced finely
02 - 2 tablespoons water
03 - ⅓ cup sweet chili sauce (Asian-style)
04 - 1 teaspoon fresh lemon zest
05 - 2 tablespoons honey
06 - 1 teaspoon Sriracha for some heat
07 - 2 tablespoons soy sauce or Tamari
08 - Juice of 1 lemon (around 2 tablespoons)

→ Shrimp Coating

09 - Dash of salt and pepper
10 - 1 large egg, beaten well
11 - 2 tablespoons cornstarch
12 - 2 tablespoons all-purpose flour
13 - Vegetable oil for frying (enough to cover the pan)
14 - 1 pound jumbo shrimp (peeled, deveined, tails on)

→ Garnishes

15 - Fresh chives, snipped small
16 - Sesame seeds (toasted lightly)

# Instructions:

01 - Mix together all sauce ingredients in a bowl until the mixture looks smooth and combined.
02 - Season shrimp with some salt and pepper. Stir together the flour and cornstarch in a shallow dish. Lightly toss shrimp in the flour mix.
03 - Add a thin layer of oil to a large pan and heat it up over medium-high. Crack the egg in a bowl and whisk it thoroughly.
04 - Dip shrimp (already floured) into the whisked egg. Fry them in the hot oil until crispy and golden on each side, about 2-3 minutes each.
05 - Let the fried shrimp drain on paper towels so they aren't greasy.
06 - Wipe the pan clean, then warm it up again. Add the sauce and let it simmer briefly. Toss the cooked shrimp in to coat evenly.
07 - Top the shrimp with sesame seeds and chives if you want. It's great served immediately, and rice is a nice add-on.

# Notes:

01 - Perfect as a starter or main dish.
02 - Goes well with plain rice or rice flavored with lime and cilantro.
03 - Pair it with sautéed greens for a nice balance.

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