Crispy Asian-Spiced Shrimp

Cooking Instructions

Place rice flour in large plastic food bag. Add shrimp; shake bag until shrimp are evenly coated.

Meanwhile, heat oil over high heat in a 10- to 12-in. deep-sided skillet (not nonstick) or large wok (you may need less oil if you use a wok). When a bread cube dropped in the oil sizzles and browns in 60 seconds, the oil is hot enough. Shake off excess flour from shrimp; add in small batches to oil. Fry about 2 minutes until golden, crispy and just cooked through.

Remove with slotted spoon to paper towel. Serve immediately with a small bowl of spiced sea salt for sprinkling. Fry remaining shrimp in batches, checking temperature of oil often.

Note: If you sauté the coated shrimp in a little oil, they will not be as crisp as when skillet-fried and may absorb slightly more oil.