Crispy Firecracker Shrimp (Print Version)

# Ingredients:

→ Shrimp

01 - 1 lb of medium shrimp (peeled and cleaned; makes about 25)
02 - Salt and freshly cracked black pepper as desired
03 - 1/2 cup of cornstarch for coating
04 - 2 beaten large eggs
05 - 1/4 cup frying oil (such as canola)

→ Sauce

06 - 1/2 cup of sweet chili garlic sauce
07 - Squeeze of fresh lemon juice (3 tablespoons)
08 - 2 tbsp of honey for sweetness
09 - 1-2 tbsp of grated lemon zest
10 - A little Sriracha (1/2 tsp)
11 - 1/2 tsp freshly grated ginger root
12 - Garlic salt, just 1/2 tsp

# Instructions:

01 - In a big pan, warm your canola oil over medium-high heat until hot.
02 - Dust shrimp with salt and pepper. Coat with cornstarch first, then dip each piece into the eggs right before frying.
03 - Fry small batches of shrimp (4-6 pieces at a time) until crispy golden, about 2-3 mins. Let them rest on paper towels to dry.
04 - Clear out the pan and combine all sauce ingredients. Boil it on medium-high for just a couple of minutes.
05 - Toss your fried shrimp into the sauce to coat everything nicely. Serve hot alongside rice or fresh veggies.

# Notes:

01 - Tastes best when served right away while the shrimp stays crispy
02 - Want it spicier? Add more Sriracha
03 - Look for sweet chili garlic sauce in the international foods section

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