Prepare the Aioli: In a food processor, combine Egg Yolks, Dijon Mustard, and Lemon Juice. Slowly drizzle in Neutral Oil while processing until emulsified and thick. Set aside.
In a bowl, toss Shrimp with Potato Starch, Sea Salt, and White Pepper until evenly coated.
Heat oil in a large skillet over medium-high heat. Add Shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside.
In a separate bowl, whisk together all Sauce ingredients until well combined.
Add cooked Shrimp to the Sauce and toss to coat evenly.
Garnish with Green Onions and Toasted Black Sesame Seeds. Serve immediately.
Ingredients
4
1 pound450 gWild-Caught Large Shrimp-peeled and deveined
1 tbsp15 mLPotato Starch
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLWhite Pepper
1/2 cup120 mLEgg Yolks
1 tbsp15 mLDijon Mustard
1 tbsp15 mLLemon Juice-freshly squeezed
1 cup240 mLNeutral Oil-such as grapeseed
1/4 cup60 mLSweet Chili Sauce-high quality
2 tbsp30 mLHomemade Aioli
1 tbsp15 mLSriracha
1 tsp5 mLSoy Sauce-low sodium
1 tsp5 mLRice Vinegar
1 tsp5 mLGinger-freshly grated
1 tsp5 mLHoney
1 clove3 gGarlic-minced
2 tbsp30 mLGreen Onions-thinly sliced
1 tbsp15 mLBlack Sesame Seeds-toasted
Equipment
Large Skillet
Mixing Bowls
Food Processor
Whisk
Instructions
Prepare the Aioli: In a food processor, combine Egg Yolks, Dijon Mustard, and Lemon Juice. Slowly drizzle in Neutral Oil while processing until emulsified and thick. Set aside.
In a bowl, toss Shrimp with Potato Starch, Sea Salt, and White Pepper until evenly coated.
Heat oil in a large skillet over medium-high heat. Add Shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside.
In a separate bowl, whisk together all Sauce ingredients until well combined.
Add cooked Shrimp to the Sauce and toss to coat evenly.
Garnish with Green Onions and Toasted Black Sesame Seeds. Serve immediately.
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