Copycat Chili Crisp Shrimp
This copycat chili crisp shrimp tastes just like at Panda Express. It is slightly spicy from the chili crisp with a soft-crisp texture.
Ingredient
- 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
Direction
- 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.
- Heat vegetable oil a large skillet or wok over medium high heat. Add pepper and onion to skillet and cook until translucent and slightly browned, 5 minutes. Remove from heat. Add cooked shrimp and chili oil mixture. Toss until well coated. If desired, serve with hot cooked rice.
