Fried Wok Shrimp - Chef Spencer Watts

Fried Wok Shrimp

When you want a fast meal that packs great flavour and fantastic texture this is there recipe you grab. Fast, fresh, and fun it's a quick and easy dish that packs a punch of flavour.

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theingredients

1 lb cooked large shrimp, shell on, thawed, butterflied

DREDGE

1/2 cup all purpose flour

1/2 cup cornstarch

1 tsp five spice seasoning

Salt and Pepper to taste

DIP

1/4 cup of mayo

1/4 cup of plain yogourt

Juice of half a lemon

1 tsp honey

1 tsp sesame oil

1 tsp toasted black sesame seeds

1 tsp toasted white sesame seeds

1/2 tsp chili flakes

1 Tbsp fresh cilantro, chopped

Salt to season

1 Tbsp fresh ginger, cut into matchsticks

2 cloves garlic -slivered

1/2 shallot, sliced thinly

themethod

1. Combine the ingredients of the dip all together in a bowl and mix together. Refrigerate until ready to use.

2. Place the dredge ingredients into a sealable container and mix to combine.

3. Place oil into a wok and place over medium high heat to get to 375 F.

4, Clean the and butterfly the shrimp.

5. Place the shrimp into the dredge mixture, place the lid on the container and shake gently to coat the shrimp.

6. Place a strainer over a bowl and remove each shrimp now coated in the dredge, shake off the excess and place in the strainer.

7. Tap the strainer full of shrimp to help release excess dredge.

8. Slice the ginger, garlic, shallot and coriander and set aside.

9. Gently lay the coated shrimp into the oil and allow to fry for 2 minutes until you see the shrimp start to get a slightly golden crust.

10. Carefully – strain the oil out of the wok and place the shrimp back into the pan.

11. Add ginger, shallot and garlic and continue to fry for another minute of so until the vegetables start to brown.

12. Remove and plate the shrimp, top with coriander and a splash of lemon juice.

13. Serve with the dip

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