Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Step 1

In a small saucepan over medium heat, sauté the garlic in the olive oil just for a minute to soften it but don't let it brown.

Step 2

Add the honey, water, crushed chili paste, lime juice, lime zest, salt and pepper and bring to a slow simmer for 5 minutes.

Step 3

Dissolve the corn starch in the 1 ounce of water and pour into the boiling mixture while stirring constantly. Boil for 30 seconds or so before removing from the heat and serving.

Step 4

Mix together the flour, salt, pepper and ginger.

Step 5

Cut the shrimp into about 2 or 3 pieces each and season lightly with salt.

Step 6

Make an egg wash by whisking together the 2 eggs and 2 tbsp water.

Step 7

Dip the shrimp pieces into the flour mixture to coat well, pressing the flour mixture firmly onto all sides of the shrimp pieces. Quickly dip the floured pieces into the egg wash and then back for a final toss in the flour dredge.

Step 8

Preheat fryer to 375 degrees F. Remove the coated shrimp pieces from the flour dredge and drop them into the preheated fryer.

Step 9

Fry just until light golden brown; only about 4 to 5 minutes maximum. Serve with the dipping sauce.