For the Sauce:
1/2 cup sugar
1/2 cup rice vinegar
1 teaspoon Thai or Vietnamese fish sauce
1 tablespoon red pepper flakes
1 clove garlic, minced on microplane
1 tablespoon juice from 1 lime
Sliced scallions or chives
For the Shrimp:
12 colossal shrimp (about 1 pound), peeled and deveined
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko bread crumbs
1/4 cup sesame seeds
1 teaspoon Japanese hot pepper (togarashi) or 1/2 teaspoon cayenne pepper
Kosher salt and freshly cracked black pepper
1 1/2 quarts peanut oil
Put sugar in small heavy-bottomed saucepot and add 2 tablespoons water to form a wet sand consistency. Cook over high heat until sugar turns a pale golden color, about 5 minutes total. Immediately add vinegar (mixture will bubble rapidly). Add fish sauce, pepper flakes, and garlic, and cook, stirring with a whisk until reduced to 1/2 cup and mixture is slightly syrupy. Remove from heat and allow to cool. Add lime juice and chives. Store sauce in covered container in the fridge for up to 2 weeks.
Place shrimp flat on cutting board, leg-side down and press down until it lies flat and straight. Insert a wooden skewer from the tail to the head. Shrimp should be as straight as possible on skewer.
Set up a breading station: Put flour in one shallow dish, beaten eggs in second, and combine panko, sesame seeds, pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper in third shallow dish. Working one skewer at a time, dredge lightly in flour and shake off excess. Dip in egg and turn until evenly coated. Place in bread crumb mixture and press with bread crumbs until well-coated. Repeat with remaining skewers.
Heat oil in a large wok or Dutch Oven over high heat until it registers 350 degrees on an instant-read thermometer. Add shrimp and cook, flipping and agitating regularly until golden brown and crispy and shrimp is cooked through. Transfer shrimp to paper-towel lined baking sheet and turn to blot out oil. Season with salt. Wipe skewers with clean paper towel. Serve immediately with sauce for dipping.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||5%|
|Total Sugars 18g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|