Sweet and Spicy Shrimp
Sweet and Spicy Shrimp pairs a crisp cornmeal crust with a glaze built from orange juice concentrate, hoisin, honey and sriracha. The concentrate gives the sauce a thick, sticky body that clings to each shrimp without turning watery. Ginger and garlic keep the sweetness in check, and the soy adds salt. Because the glaze boils while the shrimp fry, everything comes together at once and goes to the table hot.
Instructions
Coat each shelled shrimp in the flour, then press it into the cornmeal so it is covered on all sides. Set the coated shrimp aside for 2 to 3 minutes so the coating can settle.
While they rest, heat the peanut oil in a deep-fryer or a large pot to 375°F.
Lower the shrimp into the hot oil and fry until the coating is golden brown. Lift them out and drain them on a wire rack.
While the shrimp fry, put the remaining ingredients in a large saucepan over medium-high heat. Bring the mixture to a boil.
Add the fried shrimp to the saucepan and toss them until every piece is coated in the glaze. Serve immediately, while the crust is still crisp.
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