Crispy Benne Seed Shrimp with Sweet Mustard and Hot Chile Garlic Sauces

Total Time:
35 min
20 min
15 min

4 servings

  • Shrimp:
  • 20 large white shrimp, peeled and deveined
  • 3 tablespoons sea salt
  • 8 to 10 fried whole cilantro leaves, for garnish
  • 3 tablespoons scallions, sliced thinly, on the bias
  • Mustard Sauce:
  • 1 cup honey
  • 1 cup Dijon mustard
  • 1/4 teaspoon sesame oil
  • Hot Chile Garlic Sauce:
  • 2 teaspoons hot chile garlic sauce (sambal)
  • 4 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • Batter:
  • 1 1/2 cups cornstarch
  • 1 1/2 cups flour
  • 2 1/2 cups chilled soda water
  • 4 tablespoons black sesame seeds (goma seeds)
  • 2 tablespoons white sesame seeds
  • 2 tablespoons sliced finely chives
  • 1 tablespoon minced parsley
  • Preheat the frying oil to 360 degrees F.

  • Place shrimp on paper towels and refrigerate. They must be free of moisture to hold the batter.

  • Mix together ingredients for the Mustard Sauce and set aside.

  • Mix together ingredients for the Hot Chile Garlic Sauce and set aside.

  • For the batter: In a large stainless or glass mixing bowl, mix the cornstarch and flour together. Add the soda water gradually, until a forms smooth thick batter the consistency of pancake batter. Add seeds and herbs. Keep the batter cold and use immediately.

  • Grab the shrimp 3 or 4 at a time by the tail and dip into the batter. Shake off excess and place in the hot oil. While the shrimp are frying, lay out the plates and drizzle the 2 sauces around using a coffee spoon. Remove the shrimp from the hot oil and place on absorbent paper. Season with sea salt.

  • Stack the shrimp, 5 on a plate and garnish with the scallions and fried cilantro leaves. Serve immediately and enjoy!

  • Note: Always get more shrimp as you can easily eat more that 5 of these!

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