Prep 15 mins
Cook 30 mins
Was looking for a recipe that was similar to P.F. Chang's Crispy Honey Shrimp. I found this one that sounds similar. I haven't tried it yet but plan to soon.
- 1 cup all-purpose flour
- 1 pinch salt
- 1 pinch pepper
- 1 egg, lightly beaten
- 2⁄3 cup water
- 1 lb shrimp, shelled and deveined
- 2 tablespoons cornstarch
- oil (for frying)
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- Sift flour, salt, and pepper in a bowl. Make a well, add water and egg, and gradually mix in the flour. Beat to a smooth batter and set aside for ten minutes.
- Meanwhile, coat shrimp in cornstarch and coat well. Shake off any excess. Add shrimp to batter and coat well. Heat oil in wok and add shrimp, a few at a time, until batter is golden. Remove shrimp, drain on paper towels and keep warm. Continue until all shrimp are fried. Carefully remove hot oil from wok. Gently heat sesame oil in pan.
- Add honey and stir until mixed well and heated through. Add shrimp to mixture and toss well. Sprinkle sesame seeds over and again toss well. Serve immediately.
I would use Panko (Japanese breadcrumbs) instead of all purpose flour. I don't know anyone making an Asian meal that uses AP flour. Typical Asian meals are made with a rice flour or Panko style. but i will try it.
I thought this was pretty bland as is. I added the 2 Tbsp of honey, per the recipe, but wonder if it would have had more flavor if I had added more. It wasn't nearly as flavorful as PF Changs. In fact, it didn't bear much resemblance.
I printed this recipe for my boyfriend to make (I'm not that great of a cook). It turned out pretty good, we ended sprinkling salt on the finished product which made it taste much better. I think next time he said he was going to add some spicy seasonings to the batter mixture next time we make the dish.