Spicy Fried Shrimp in Rice Krispie Coating
Chili paste is in the batter and to add the crunch I used crushed Rice Krispies and flour instead of the usual Panko crumbs and cornmeal mixture I have used in the past.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2 servings
- 1 cup buttermilk
- 1/2 cup milk
- 1/4 cup Sambal Oelek sauce
- 2 cups crushed Rice Krispies
- 1 cup flour
- 2 tbsp fresh cracked black pepper
- kosher salt
- 1 lb large shrimp
- Peanut oil
Preheat oil to 375°.
Line a tray with paper towels and set aside.
In a bowl, whisk together buttermilk, milk and hot sauce.
In a food processor pulse the flour, Rice Krispies and pepper until slightly coarse.
Peel and devein shrimp leaving the tails on. Butterfly cut the shrimp. Lay flat and pat dry then dredge in the dry mixture first, then wet mixture and then the dry mixture again.
Make sure the oil is at 375°, you want to fry the shrimp! Frying at the correct temperature seals the shrimp and makes for a crunchy exterior, not a soaked and greasy one.
Deep-fry in batches, but do not overload the fryer, it will drop the temp of the oil. Fry until golden brown.
Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Salt and serve warm.
Calories: 723kcal | Carbohydrates: 93g | Protein: 61g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 590mg | Sodium: 1071mg | Potassium: 731mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2260IU | Vitamin C: 32.5mg | Calcium: 579mg | Iron: 17.1mg