Homemade Fiery 'Dynamite' Shrimp (P.F. Chang's Copycat)

Instructions

1. 1

   Pat the shrimp very dry with paper towels. This is crucial for a crispy batter.

2. 2

   In a medium bowl, whisk together the mayonnaise, sriracha, honey, lime juice, toasted sesame oil, and garlic powder until smooth. Taste and adjust sriracha or honey if desired. Set aside.

3. 3

   In a separate medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. In another small bowl, lightly beat the egg, then whisk in the cold water until combined. Pour the wet mixture into the dry ingredients and whisk until just combined. A few lumps are okay; do not overmix. The batter should be thick enough to coat the shrimp but thin enough to drip off slowly.

4. 4

   Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer for accuracy. While oil heats, dredge each shrimp in the batter, allowing excess to drip off.

5. 5

   Carefully add the battered shrimp to the hot oil, working in batches to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The shrimp will be pink and opaque. Adjust heat as needed to maintain oil temperature.

6. 6

   Using a slotted spoon or spider, remove the cooked shrimp and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining shrimp.

7. 7

   Once all shrimp are fried, transfer them to a large mixing bowl. Pour the prepared Dynamite Sauce over the shrimp and gently toss until every piece is evenly coated.

8. 8

   Transfer the sauced shrimp to a serving platter. Garnish with thinly sliced green onions and a sprinkle of sesame seeds, if using. Serve immediately as an appetizer or alongside rice for a meal.