2 to 4 servings
YouTube instructional video is at the bottom.
What you’ll need
1 1/2- or 2-pounds medium-sized Louisiana shrimp (Cleaned, peeled, deveined)
All-purpose flour
Cornstarch
Panko breadcrumbs
Sugar
Large eggs (Room temp)
Vegetable or canola oil
Honey
Rice cooking wine
Vinegar
Soy sauce
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Onion powder
Garlic powder
Red pepper flakes
Cooked rice (Optional)
Tool’s you’ll need
Medium-sized 4-quart pot or deep fryer
Cooling rack
Preparation of ingredients
Shrimp
Step 1- Place Shrimp into a medium sized bowl and add 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/2 teaspoon Chef Paul’s seafood magic, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 2 teaspoons soy sauce, 2 teaspoons rice cooking wine, and 1/2 teaspoon honey. Coat seasonings onto shrimp using your hands. Cover bowl with lid and place into fridge for 30 minutes to 1 hour.
Seasoned egg batter
Step 2- Add 3 large eggs (Room temp), 1/4 teaspoon Tony Chachere’s creole seasoning, and 1/4 or 1/2 teaspoon Chef Paul’s seafood magic into a medium-sized bowl. Stir with a whisk until combined and set aside.
Seasoned All-purpose flour batter
Step 3- Add 1 3/4 cups all-purpose flour, 1/4 cup cornstarch, 1/2 cup panko breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s seafood magic, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder, into a medium-sized bowl with lid. Stir all ingredients together and set aside.
Honey sauce Part 1
Step 4- Add 3 tablespoons honey, 1/2 or 2/3 cup rice cooking wine, 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon soy sauce, 1/4 teaspoon red pepper flakes, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder, 1/8 teaspoon salt and 1 teaspoon cornstarch into a medium-sized bowl. Stir all ingredients together with a whisk until combined and set aside.
Heating the oil
Stove- Preheat fire to medium heat. Deep fryer- Preheat oil to 350 degrees.
Step 5- Add 48 Fl ounces of vegetable or canola oil into a 4-quart pot. If you are using a deep fryer, add oil according to instructions of your fryer on how much oil to add. Let the oil get hot until it reaches a temperature of 350 degrees F.
Frying the shrimp
Step 6- Add a small amount of the shrimp into a seasoned egg batter and coat it with your hands. Remove and shake to get rid of the access and add into seasoned all-purpose flour batter. Cover bowl with lid and shake to coat the shrimp. From there remove the shrimp and shake to remove some of the batter off and add into hot oil. Let fry for 3 to 4 minutes.
Step 7- Remove shrimp from hot oil using a mesh strainer spoon. Hold for a few seconds to let some of the oil drain from the spoon and transfer shrimp onto a cooling rack with an 11 by 17- inch baking pan underneath it. Let cool for 5 minutes.
Honey sauce part 2
Preheat fire to medium heat.
Step 8- Add Honey sauce mixture into a large saucepan. Let simmer for 2 to 3 minutes or until the sauce thickens. Add fried shrimp and stir with a spatula or a large spoon until the shrimp are lightly coated with the honey sauce. If you don’t feel the sauce is enough to coat the shrimp, you can make a second batch of the honey sauce if you like. From there serve hot over a bed of rice and enjoy!
YouTube instructional video
