The shrimp dish that kids cannot stop eating. Dynamite shrimp is crispy fried shrimp tossed in a creamy, spicy and sweet sauce.
Sauce to coat: Mix 1/2 cup mayonnaise with 3 tbs sweet chilli sauce and 2 tbs Sriracha sauce. If you like it sweeter, add 2 tsp honey (optional). Whisk well. Set aside.
De-vein and clean 500 gram shrimp. Then marinate it with 1/2 tsp salt, 1/2 tsp crushed black pepper and a pinch of turmeric powder (the turmeric is optional – I just add it for colour and for the benefits of the infection-fighting combo of pepper and turmeric) Let it sit for 5 minutes.
In a bowl, mix 2 cups flour, 1 cup corn flour, 1/2 tsp salt and 3 tbs of paprika powder. Remove one-third of this flour mix into a second bowl and whisk it with enough water to form a thick batter.
Dredge the marinated shrimp in the flour mixture until each shrimp is fully covered.
Shake off the excess flour and then dip each shrimp in the batter in the second bowl.
Then toss it again in the remaining flour mixture. So the shrimp gets three coats – flour, batter, then flour again. Shake off the excess flour.
Heat any flavourless oil (avocado oil or sunflower oil works fine but NOT coconut oil) in a shallow pan.
Fry the shrimp in batches for 2 to 3 minutes, on medium flame, until golden brown and crispy. Drain on a paper towel.
Add the shrimp to the sauce and toss gently to coat those evenly. Garnish with chopped spring onions and white sesame seeds and serve on a bed of lettuce, in a glass or dark ceramic bowl.
By Linda Joseph Kavalackal,
Christ & Co.
