Golden Lava Shrimp
Golden Lava Shrimp
Ingredients
For the Golden Lava Aioli
- 1/3 cup mayonnaise
- 3 tablespoons Chin Su Hot Sauce
- 1 tablespoon Chin Su Fish Sauce
- 1 tablespoon honey
- 1 lime, juice of
For the Shrimp
- 1 pound shrimp, 26/30 count, peeled and deveined
- 1 cup gluten-free flour
- 1 large egg
- 1 tablespoon Chin Su Hot Sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 3 cups vegetable oil, for frying, or as needed
For Serving
- 4 cups cooked white rice
- 2 scallions, thinly sliced, for garnish
- 1 tablespoon furikake, for garnish
Instructions
- 1
In a medium bowl, whisk together the mayonnaise, 3 tablespoons of Chin Su Hot Sauce, Chin Su Fish Sauce, honey, and the juice of 1 lime until smooth and well combined. Transfer the Golden Lava Aioli to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min
- 2
In a separate large bowl, combine the shrimp, large egg, 1 tablespoon of Chin Su Hot Sauce, salt, black pepper, and garlic powder. Toss until the shrimp are evenly coated.
⏱️ 5 min
- 3
Place the gluten-free flour in a shallow dish. Transfer the seasoned shrimp into the flour and toss until each shrimp is fully coated. Shake off any excess flour.
⏱️ 5 min
- 4
Heat the vegetable oil in a large pot or deep fryer to 350°F. Fry the shrimp in batches for about 90 seconds per batch, or until lightly golden brown. Do not overcrowd the pot. Remove the fried shrimp to a wire rack set over a baking sheet to drain any excess oil.
⏱️ 5 min•🌡️ 350
- 5
Once all shrimp have been fried once, increase the oil temperature slightly if needed to maintain 350°F. Return all the shrimp to the hot oil for a second fry, cooking for an additional 2 minutes, or until deeply golden brown and extra crispy. Remove to the wire rack.
⏱️ 5 min•🌡️ 350
- 6
In a large clean bowl, toss the double-fried shrimp with about 1/4 cup of the prepared Golden Lava Aioli until evenly coated. Add more aioli if desired, to taste.
⏱️ 3 min
- 7
Serve the Golden Lava Shrimp immediately over warm white rice. Garnish with sliced scallions and a sprinkle of furikake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Lava Shrimp
For the Golden Lava Aioli
- 1/3 cup mayonnaise
- 3 tablespoons Chin Su Hot Sauce
- 1 tablespoon Chin Su Fish Sauce
- 1 tablespoon honey
- 1 lime, juice of
For the Shrimp
- 1 pound shrimp, 26/30 count, peeled and deveined
- 1 cup gluten-free flour
- 1 large egg
- 1 tablespoon Chin Su Hot Sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 3 cups vegetable oil, for frying, or as needed
For Serving
- 4 cups cooked white rice
- 2 scallions, thinly sliced, for garnish
- 1 tablespoon furikake, for garnish
Instructions
- 1
In a medium bowl, whisk together the mayonnaise, 3 tablespoons of Chin Su Hot Sauce, Chin Su Fish Sauce, honey, and the juice of 1 lime until smooth and well combined. Transfer the Golden Lava Aioli to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min - 2
In a separate large bowl, combine the shrimp, large egg, 1 tablespoon of Chin Su Hot Sauce, salt, black pepper, and garlic powder. Toss until the shrimp are evenly coated.
⏱️ 5 min - 3
Place the gluten-free flour in a shallow dish. Transfer the seasoned shrimp into the flour and toss until each shrimp is fully coated. Shake off any excess flour.
⏱️ 5 min - 4
Heat the vegetable oil in a large pot or deep fryer to 350°F. Fry the shrimp in batches for about 90 seconds per batch, or until lightly golden brown. Do not overcrowd the pot. Remove the fried shrimp to a wire rack set over a baking sheet to drain any excess oil.
⏱️ 5 min•🌡️ 350 - 5
Once all shrimp have been fried once, increase the oil temperature slightly if needed to maintain 350°F. Return all the shrimp to the hot oil for a second fry, cooking for an additional 2 minutes, or until deeply golden brown and extra crispy. Remove to the wire rack.
⏱️ 5 min•🌡️ 350 - 6
In a large clean bowl, toss the double-fried shrimp with about 1/4 cup of the prepared Golden Lava Aioli until evenly coated. Add more aioli if desired, to taste.
⏱️ 3 min - 7
Serve the Golden Lava Shrimp immediately over warm white rice. Garnish with sliced scallions and a sprinkle of furikake.
⏱️ 2 min