Popcorn Rock Shrimp with Spicy Honey
Chuck Hughes’ golden popcorn rock shrimp served with spicy honey are the perfect game day appetizer.
Easy, Moderate, Complex
Prep time: 15 minutes
Cook time: 15 minutes
Inactive Prep time: 5 minutes
Yields: 6 to 8 servings
Ingredients
- POPCORN SHRIMP
- 2 pounds of Rock Shrimp (1 kg)
- 4 eggs, beaten
- 1/2 cup flour (125 ml)
- 2 cups of cornstarch (Maizena) (500 ml)
- Salt and pepper
- Oil for deep-frying
- SPICY HONEY
- 1 cup honey (250 ml)
- 1 garlic clove, mashed
- 1 tablespoon peppercorn (15 ml)
- 1 tablespoon chili flakes (15 ml)
- 1 tablespoon smoked paprika (15 ml)
- Sea salt
- GARNISH
- Lemon wedges
Method
- For the spicy honey: In a saucepan, on medium heat, stir all the ingredients, bring to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
- For the popcorn shrimp: pre-heat the fryer at 360 ˚C.
- In a bowl, mix together the flour, cornstarch, salt and pepper. Coat the shrimp with the egg mixture, and next with the cornstarch mixture. Deep-fry, season with salt and pepper.
- For the serving: Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.