Bering Sea Shrimp with Spicy Glaze
- Level: Intermediate
- Yield: approximately 50 hors d'oeuvres size servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 225
- Total Fat
- 19
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 29
- Sodium
- 136
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
Spicy glaze:
1 jalapeno pepper, stems and seeds removed and minced (use gloves when handling these or any hot peppers)
1 cup mango juice
1 tablespoon rice wine vinegar
1 teaspoon red chili flakes
1/4 cup fish sauce
1/4 cup honey
Shrimp:
1 liter canola oil, or enough as needed to deep-fry
2 (21 to 25 size) pounds shrimp, peeled and deveined
3 cups all-purpose flour
1 cup cornstarch
1 tablespoon Irvine Spices Blackfish Seasoning
1 tablespoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 to 2 teaspoons salt
Directions
- In a small sauce pot, combine jalapeno, mango juice, vinegar, chili flakes, and fish sauce. Let reduce and thicken over medium heat. Remove from heat and whisk in honey. Keep warm.
- Heat oil in deep-fryer to 375 degrees F. Shake flour, cornstarch, Blackfish Seasoning, garlic powder, cumin, cardamom, ground ginger, and salt together in a plastic bag. Add shrimp to bag in small batches and shake to coat with flour mixture. Deep-fry until golden brown.
- Remove to paper toweling to drain and coat with glaze. Use cocktail toothpicks to serve.