Copycat Chili Crisp Shrimp || Gracefult Kitchen

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Copycat Chili Crisp Shrimp

Prawn

This copycat chili crisp shrimp tastes just like at Panda Express. It is slightly spicy from the chili crisp with a soft-crisp texture.

Ingredients

1 pound large shrimp, peeled and deveined, tails removed
1 quart canola oil, for frying
1/4 cup self rising flour
1/4 cup potato starch or cornstarch
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 cup sparkling water, chilled
3 tablespoons chili crisp, such as Lao Gan Ma
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon honey
1 tablespoon vegetable oil
1 red bell pepper, chopped into 3/4-inch pieces
1 yellow onion, chopped into 3/4-inch pieces
1 cup cooked rice

Description

Gather all ingredients.
Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
Heat canola oil in a large saucepan to 375 degrees F (190 degrees C). Blot dry shrimp with additional paper towels.
Whisk together self-rising flour, potato starch, salt, and cayenne pepper in a small bowl. Add sparkling water; whisk until flour disappears and the mixture resembles crepe batter.
Coat 6 shrimp at a time in batter. Fry shrimp in the hot oil, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on prepared baking sheet and keep warm in the oven while frying remaining batches.
Whisk together chili crisp, soy sauce, water, and honey in a small bowl.