Sesame Shrimp With Honey Mustard Dipping Sauce
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 453.59 g medium shrimp, shelled and deveined, with tails attached
- 9.85 ml kosher salt
- 354.88 ml all-purpose flour, divided
- 473.18-709.77 ml white sesame seeds
- 4.92 ml sesame oil
- 29.58 ml chinese rice wine
- 2 large eggs
- 118.29 ml cornstarch
- 4.92 ml baking soda
- 118.29 ml peanut oil, plus additional for deep frying
- 236.59 ml water
-
Chinese honey-mustard dipping sauce
- 59.14 ml Dijon mustard
- 29.58 ml honey
- 29.58 ml peanut oil
- 29.58 ml soy sauce
directions
- To make sauce - whisk together the mustard, honey, oil and soy sauce until well combined. Set aside until ready to serve.
- In a bowl, gently mix the shrimp with salt to coat salt.
- Cover with cold water, slosh around a few times, drain the shrimp well, and then transfer to a cutting board.
- Line up 3 shallow bowls and put 1 cup flour in one.
- In the second, whisk together sesame oil, wine, eggs, cornstarch, baking soda and the remaining 1/2 cup of flour, 1/2 cup of the peanut oil and the 1 cup of water until well combined.
- In the third bowl, add sesame seeds.
- Heat a wok or large pot with peanut oil for deep frying over high heat until 360°F
- Work in batches of 4-5 shrimp at a time. For each shrimp, hold by tail, dip in flour, then batter, then sesame seeds.
- Deep fry in batches of 4-5 shrimp until golden brown, about 2 minutes.
- Serve with dipping sauce.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.