Crispy and Wok-Seared Softshell Shrimp with Sticky Rice and Green Papaya Salad | Emeril Lagasse

Some of Emeril’s favorite shrimp recipes come from Asian cuisines. In celebration of National Shrimp Day on May 10th, we’re sharing two crustacean dishes inspired by his travels through South East Asia.
Crispy Soft Shell Shrimp with Bang Bang Sauce and Chili Oil
1/2 cup mayonnaise
6 tablespoons Thai sweet chili sauce
2 teaspoons Sriracha, or to taste
1/2 teaspoon fresh squeezed fresh lime juice
1 pound softshell shrimp, trimmed as desired
1/2 cup buttermilk
3/4 cup cornstarch
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Canola or peanut oil, for frying
Hot chili oil, for drizzling
Shaved green onions, for serving
In a small bowl add the mayonnaise, Thai sweet chili sauce, Sriracha and lime juice and stir to combine.
In a second bowl toss the shrimp with the buttermilk and gently move the shrimp around, using your fingers so that they’re all coated on all sides. The shrimp are fragile, so work carefully so that their thin shells are not damaged.
In a third bowl, combine the cornstarch with the salt and pepper and combine well.
Working one at a time, remove the shrimp from the buttermilk and let excess liquid drain away. Gently dredge the shrimp in the seasoned cornstarch, shaking to remove any excess. Set on a plate lined with plastic wrap while you heat the oil for frying.
In a deep, heavy bottomed pan add 2-3 inches of oil and heat to 375 degrees F.
Working in small batches, gently lower the shrimp into the oil and fry until lightly golden and crispy, 1-2 minutes.
Transfer the shrimp to clean paper towels to drain briefly, then arrange the shrimp on a plate or platter around a bowl of Bang Bang Sauce that has been drizzled with chili oil. Garnish the plate with the green onions and serve immediately.
Wok-Seared Softshell Shrimp with Sticky Rice and Green Papaya Salad
1 pound softshell shrimp, trimmed as desired
¾ teaspoon finely ground white pepper
¾ teaspoon sugar
¾ teaspoon kosher salt
2 teaspoons tapioca starch
6 tablespoons canola oil
2 tablespoons minced garlic
1 Thai Chile, thinly sliced
Sticky Rice, for serving (or substitute sushi rice, prepared according to package directions)
Green Papaya Salad, for serving
Season the shrimp on both sides with the pepper, sugar, and kosher salt. Sprinkle the tapioca starch evenly over the shrimp, moving them around with your fingers to evenly distribute the seasonings and starch. It is meant to be a very light coating of starch and seasonings.
Heat a large nonstick skillet over medium-high heat with half of the oil. When hot, add the shrimp in one even layer and cook until golden and crispy on the first side, 1 to 2 minutes. Carefully turn the shrimp over to the second side and repeat. The shrimp should be nearly or just cooked through, crisp, and lightly golden. Transfer to a plate and set aside.
Add the remaining oil to the hot skillet and add the garlic and chile. Cook, stirring, until garlic is fragrant; do not allow it to burn. Working quickly, return the shrimp to the skillet, turning as needed to evenly coat them with the sauteed garlic and chile until they are warm and cooked through, 1 to 2 minutes. Remove from the skillet and serve immediately alongside sticky rice and green papaya salad, drizzled with the reserved extra papaya dressing or your favorite Nuoc Cham
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@markskibo5159]

Awesome to see Emeril again!!!!!

[@robertmccreary4832]

Great recipe must try this 😊

[@brittanykrieger5828]

I call my little sister a shrimp because she is slimy and squishy. Looks good.

[@Andyoakthetrueone]

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[@LFish637]

Where is the full recipe

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