ANTHONY ROSE'S MAPLE FIRECRACKER SHRIMP

Although I don’t usually deep-fry, these shrimp from The Drake Hotel’s award winning executive chef, they are so worth it. (You could grill the shrimp instead with a little olive oil and salt.) For a milder flavour remove the seeds and ribs from jalapeno before chopping and rinse the chopped red onion in cold water - pat dry before using.

Although I don’t usually deep-fry, these shrimp from The Drake Hotel’s award winning executive chef, they are so worth it. (You could grill the shrimp instead with a little olive oil and salt.) For a milder flavour remove the seeds and ribs from jalapeno before chopping and rinse the chopped red onion in cold water - pat dry before using.

Makes 4 to 6 servings

Ingredients

  • 1 1/2 lbs wild white gulf shrimp, peeled, cleaned and butterflied, with tail on
  • 4 egg whites, combined in a blender until frothy and broken up
  • 3/4 cup cornstarch
  • 2 cups vegetable oil for frying
  • maple sauce:
  • 1/4 cup dark maple syrup
  • 1/4 cup wildflower honey
  • 1 tbsp hot sauce (or less to taste)
  • 3 tbsp mayonnaise
  • salsa:
  • 1/4 cup chopped fresh cilantro
  • 1/2 jalapeno chile, chopped
  • 2 tbsp chopped red onion

Method

    1. For sauce combine maple syrup, honey and hot sauce. For salsa combine cilantro, jalapeno and onion. Reserve.

    2. Just before serving heat oil in a deep saucepan or a wok. Combine shrimp with egg whites. Remove shrimp, toss in cornstarch and gently add to hot oil. Cook in two or three batches. Cook until crisp and brown about 2 minutes. Drain on a wire rack set over a baking sheet.

    3. Toss shrimp in maple sauce, drizzle with mayonnaise and sprinkle with salsa. Serve immediately.

ANTHONY ROSE'S MAPLE FIRECRACKER SHRIMP

Find more of Bonnie's delicious recipes in her cookbooks: