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Crispy Caramel Shrimp with Sugar Snap Peas and Carrots

Super crispy deep-fried shrimp enveloped in a sweet sauce with sugar snap peas and carrots.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 4

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.
Keyword shrimp
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