Crispy Caramel Shrimp with Sugar Snap Peas
Crispy Caramel Shrimp with Sugar Snap Peas and Carrots is one of our favorite shrimp dinners. I start this dish by making a sweet and spicy sauce. Then, I deep fry plum Gulf shrimp. We like this dish for several reasons. First of all, whenever we go to a Chinese restaurant, my family loves to order crispy shrimp with a sweet sauce. After a few times ordering it for take- out, only to find the shrimp soggy and unappealing, I decided to try and recreate the dish myself. And we were all happy to learn that this stir-fry was very easy to make at home, and surprisingly, just as good as the dish prepared in the restaurant. Secondly, I like that this dish can be reheated in the microwave. And, lastly, we all love the crispy shrimp and sweet sauce.
I know many people are put off by the thought of deep frying, but if you use a good thermometer, it’s really a cinch. Just make sure your oil is exactly 350 degrees, every time you drop in shrimp. You will need to wait a few minutes between batches, for your oil to reheat to 350 degrees. But, the shrimp only fry for a few minutes each of the two times you fry them. The double frying is what makes the shrimp ultra crispy.
Another thing I love about making this dish at home, is all the vegetables I serve with it. The sugar snap peas, the carrots, the pepper, and the cabbage are all so fresh and bright. Last night, I almost fell of my chair when my pickiest eater decided to try the red cabbage. It looked so pretty, that I guess she couldn’t resist trying a taste. If you like shrimp, you need to try this Crispy Caramel Shrimp with Sugar Snap Peas and Carrots.
Crispy Caramel Shrimp with Sugar Snap Peas and Carrots
Equipment
- deep frying thermometer
Ingredients
For the Crispy Caramel Shrimp:
- 1 lb. large shrimp
- 3 cups vegetable oil
- 3 dried chilis
- ½ cup sugar
- ¼ tsp. ground ginger
- ¼ cup chicken broth
- 1 tbsp. rice vinegar
- 3 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 cup cornstarch , plus 2 tsp.
- 1 egg
- 1 tsp. sugar
For the vegetables:
- 1 cup chopped carrots
- 1 cup sugar snap peas
- 1 cup chopped red peppers
- 1 cup chopped red cabbage
- 1 tbsp. vegetable oil
- 2 tsp. sesame oil
Instructions
For the Crispy Caramel Shrimp:
- In a three quart saucepan, heat 1 tablespoon of vegetable oil and add the chilis. Cook until they darken, and then add the sugar, ginger, broth, vinegar, soy sauce, and sesame oil. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
- Meanwhile, heat the three cups of vegetable oil in a deep pot, to 350°.
- In a large bowl, beat the egg and 1 tsp. of sugar, and then stir in the shrimp.
- In a second bowl, place the cornstarch. Dip the shrimp in the cornstarch, and then use a strainer to shake off the excess cornstarch.
- When the oil is at 350°, fry the shrimp in three batches until the coating is fully cooked and crisp. Drain each batch on a wire rack. Then, refry all the shrimp a second time, in 3 batches, until they are super crispy.
- Meanwhile, reheat the sauce. When the shrimp are all done, toss them with the sauce in a large bowl and serve.
For the Sugar Snap Peas and Carrots:
- Heat 1 tablespoon of vegetable oil in a large pan and stir fry all the vegetables until crisp tender, about 5 minutes. Season with salt, pepper, and sesame oil.
