Ingredients:

  • 1/2 cup Japanese Mayonnaise (Kewpie recommended)
  • 2–3 Tbsp Sriracha Sauce (adjust to taste)
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Rice Vinegar
  • 1/2 tsp Toasted Sesame Oil
  • 1 lb Large Prawns (Shrimp), peeled and deveined, patted dry
  • 1 Large Egg, lightly whisked
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Corn Starch
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 3 cups Neutral Oil (e.g., Canola, Peanut, or Rapeseed), for frying
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 1 Tbsp Fresh Chives or Thinly Sliced Scallions, finely chopped, for garnish

Instructions:

  1. Prepare the Shrimp: Ensure the prawns are thoroughly peeled and deveined. Pat them aggressively dry with kitchen paper. Any residual moisture will ruin the crispy coating.
  2. Make the Dynamite Sauce: In a medium bowl, whisk together the mayonnaise, Sriracha, honey, rice vinegar, and sesame oil (if using). Taste and adjust seasoning.
  3. Chill the Sauce: Cover the sauce and place it in the refrigerator to allow the flavours to marry and to maintain its thick consistency.
  4. Set up the Battering Station: Bowl 1 (Wet): Whisked egg. Bowl 2 (Dry): Combine the flour, corn starch, salt, and pepper thoroughly.
  5. Coat the Shrimp: Working in small batches, dip each shrimp first into the wet egg mixture. Then, dredge thoroughly in the dry flour/starch mixture, pressing lightly to ensure the coating adheres evenly. Place coated shrimp on a clean baking sheet.
  6. Heat the Oil: Pour 2–3 inches of neutral oil into your Dutch oven. Heat the oil to 350°F (175°C). Use a thermometer—this temperature is crucial for crisp, non-greasy shrimp.
  7. Fry the Shrimp (Batching): Carefully lower one batch of shrimp (6–8 pieces maximum) into the hot oil, ensuring not to overcrowd the pan, which lowers the oil temperature immediately.
  8. Cook and Drain: Fry the shrimp for 2–3 minutes, turning occasionally, until they are a light golden brown and perfectly crisp.
  9. Remove and Rest: Use a spider or tongs to remove the fried shrimp and place them immediately onto a wire rack to drain excess oil. Season lightly with a pinch of salt while hot. Repeat with the remaining batches.
  10. Toss in Sauce: Once all the shrimp are cooked, transfer them to a large, clean bowl. Retrieve the cold Dynamite Sauce from the fridge.
  11. Dress Quickly: Add 3/4 of the sauce to the shrimp and gently toss until every piece is coated in a luscious, glossy layer. Add the remaining sauce if needed, but avoid oversaucing.
  12. Garnish and Serve: Transfer the Dynamite Shrimp to a serving platter. Sprinkle generously with toasted sesame seeds and fresh chives/scallions. Serve immediately while still piping hot.