The shells of these crispy, twice-fried shrimp from Hoàng Gia in New Orleans are fully edible. The local shrimp farmers enjoy this dish as a snack or appetizer, dunked in the accompanying salty-sour lime juice and with plenty of cold beer. Take the time to fry the shrimp in batches, and avoid crowding the pot, which will lower the temperature of the hot oil.
- Large, Heavy Pot
- Deep-Fry Thermometer
- Small Bowl
- Large Bowl
- Large Baking Sheet
- Paper Towels
- Slotted Spoon
- Large Wok
- Large Platter
- 2 Tbsp. canola oil, plus more for deep-frying
- ¼ cups fresh lime juice
- Kosher salt
- Freshly ground black pepper
- 3 lb. jumbo head-on, shell-on Gulf shrimp
- 2 large eggs, beaten
- 1½ tsp. sugar
- 1⁄3 cup cup rice flour
- 1 tbsp. finely chopped garlic
- 2 Tbsp. oyster sauce
- 2 Tbsp. sesame oil
- ½ medium yellow onion, thinly sliced
- 2 large jalapeños, sliced ¼-inch thick
- In a large, heavy pot, add enough canola oil to reach 2½ inches up the sides. Heat until the temperature registers 350°F on a deep-fry thermometer.
- Meanwhile, in a small bowl, add the lime juice and a generous pinch each of kosher salt and pepper. Set aside.
- In a large bowl, add the shrimp, eggs, sugar, and rice flour. Season with salt and freshly ground black pepper, and toss well to coat.
- Line a large baking sheet with paper towels, and place it by the stove. When the oil is hot, fry the shrimp in 4 batches, turning with a slotted spoon or spider skimmer as needed, until crispy and cooked through, 5–7 minutes. Transfer to the lined baking sheet.
- In a large wok over high heat, add 2 tablespoons canola oil, swirling the wok to coat the bottom and sides. Add the garlic and cook, stir-frying continuously, until fragrant but not yet browned, about 60 seconds. Add the oyster sauce and sesame oil followed by the fried shrimp, onion, and jalapeño slices. Cook, tossing or stirring constantly, until the shrimp are evenly coated in the glossy sauce, 1–2 minutes.
- Transfer the shrimp to a large platter. Serve hot with the lime dipping sauce on the side.