| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | approximately 50 hors d’oeuvres size servings |
Ingredients
- 1 jalapeno pepper, stems and seeds removed and minced (use gloves when handling these or any hot peppers)
- 1 cup mango juice
- 1 tablespoon rice wine vinegar
- 1 teaspoon red chili flakes
- 1/4 cup fish sauce
- 1/4 cup honey
- 1 liter canola oil, or enough as needed to deep-fry
- 2 (21 to 25 size) pounds shrimp, peeled and deveined
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon Irvine Spices Blackfish Seasoning
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 to 2 teaspoons salt
Instructions
- In a small sauce pot, combine jalapeno, mango juice, vinegar, chili flakes, and fish sauce. Let reduce and thicken over medium heat. Remove from heat and whisk in honey. Keep warm.
- Heat oil in deep-fryer to 375 degrees F. Shake flour, cornstarch, Blackfish Seasoning, garlic powder, cumin, cardamom, ground ginger, and salt together in a plastic bag. Add shrimp to bag in small batches and shake to coat with flour mixture. Deep-fry until golden brown.
- Remove to paper toweling to drain and coat with glaze. Use cocktail toothpicks to serve.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 225 |
| Total Fat | 19 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 29 mg |
| Sodium | 136 mg |
Reviews
This is so good!!! The family wants it every week. I just love it when a plan comes together and everyone at the table is very happy!!!!!!! Thanks Chef!!