Ingredients
4
4 servings
- •1 egg yolk
- •2 teaspoons chili-garlic sauce
- •1 teaspoon rice vinegar
- •0.25 teaspoon sea salt
- •2 dashes ground black pepper
- •3 tablespoons olive oil
- •0.75 cup ice water
- •0.75 cup all-purpose flour
- •1 egg yolk
- •2 tablespoons olive oil, or as needed
- •1 pound rock shrimp, peeled and deveined
Instructions
- To make the dipping sauce: Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
- To make the batter: Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
- Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.
Nutritional Facts
Per 4 servings
- Calories: 351
- Carbohydrate: 19g
- Fat: 20g
- Fiber: 1g
- Protein: 22g
- Sugar: 0g
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