Once the shrimp is properly coated in cornstarch, I heat up a frying pan with oil over medium-high heat. Once the oil is shimmering and ready, I carefully place the shrimp in the hot oil, making sure not to crowd the pan. After a few minutes, I flip the shrimp until they are golden brown and cooked through. The aroma wafting through my kitchen is nothing short of heavenly!
When all my shrimp is perfectly fried, I remove them from the pan and let them drain on a paper towel-lined plate. Now comes the exciting part: I toss the crispy shrimp in the creamy sauce, ensuring every piece is thoroughly coated. If only you could smell this; the mix of creamy texture and spicy notes is simply irresistible! Finally, I plate the shrimp on a serving platter and garnish with chopped green onions for a pop of freshness and color.
Pro Tips for Best Results
One of my golden rules in the kitchen is to make sure the oil is hot enough before adding the shrimp. I tested this three ways: too low a temperature, and my shrimp absorbed too much oil; too high, and they burned before cooking through. The sweet spot is around 350°F for that perfect crispy texture.
Another tip I swear by is to use fresh shrimp whenever possible. I find that frozen shrimp can sometimes become rubbery. After trying both options, I always go for the fresh route. If you’re buying frozen shrimp, remember to thaw it completely and pat it dry before coating it in cornstarch.
It’s also fun to adjust the spice level! Sometimes, I like to dial up the sriracha for an extra kick, and other times, I keep it mild for the kiddos. It’s delightful to mix things up based on who I’m serving. This flexibility makes the dish even more enjoyable!
Common Mistakes to Avoid
One common slip-up that I made early on was forgetting to season the cornstarch before coating the shrimp. This resulted in shrimp that were crispy but lacked that flavor punch I was looking for. Now, I always sprinkle a bit of salt and pepper in the cornstarch to enhance the overall flavor. (See the next page below to continue…)