Every time we go to a Chinese Restaurant…my kids always get the HONEY shrimp. I usually get 2 orders every time. Something about the crispy texture and the sweetness from the honey. Its so good. If you haven’t tried it before…you must!! Its so good with a big bowl of WHITE RICE.
16 large shrimp, peeled and deveined
¼ cup chicken stock
1 tablespoon soy sauce
3 tablespoon sugar
3 tablespoon honey
1 cup all purpose flour
4 spring onions (scallions), pale parts finely chopped and green parts finely chopped
2 teaspoon cornstarch, dissolved in 2 tablespoon water
vegetable oil for frying
2 stalk green onion (scallions) thinly sliced
1/2 teaspoon salt
1 egg1 tablespoon rice wine vinegar
In a large bowl, place the shrimp with a 1/2 teaspoon salt, 1 egg, and 1 tablespoon rice wine vinegar. Mix really well and allow to marinate for 15 minutes.
In another bowl, mix together the chicken stock, soy sauce, sugar and honey.
Place the all purpose flour in a large plate. Now take the shrimp from the marinate and place them in the flour. Make sure the flour stick to the shrimp by patty the flour into the shrimp.
In a deep frying pan or POT. Set the heat to HIGH. Once the oil is hot enough for frying at 325°F or when placing a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the shrimp and carefully place into the HOT OIL. Cook the shrimp in batches for about 5 minutes or until golden and cooked through. Drain on kitchen paper.
In another pan over medium-high heat, add 1 tablespoon of oil and then add the white part of the green onion. Cook for about 10 seconds. Then add the chicken stock mixture (chicken stock, soy sauce, sugar and honey) . Cook for 2-3 minutes until the sugar has dissolved. Add the cornstarch mixture. Cook for another minute or until the sauce has thickened slightly. Add the fried SHRIMP to the mixture and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and the green part of the green onion.
SERVE with a HUGE BOWL of white rice!! SO gooood!!