Rating: 5 stars
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Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Instead of frying the shrimp in tempura batter, as he does, we've added puffed rice (less fat, but still crunchy). If extra guests arrive, you can stretch this dish by adding any Asian-style slaw.

Billy Ngo
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix mayo, chili oil, and soy sauce in a bowl; set aside.

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  • Preheat broiler with rack set about 5 in. from heat. Coat shrimp with oil and lay evenly on a broiler pan. Broil until pink and firm, about 5 minutes. Transfer to a bowl.

  • Drizzle shrimp with honey and sprinkle with salt, tossing to coat. Arrange shrimp evenly on a serving plate. Sprinkle with chile slices, puffed rice, and chile flakes. Serve immediately with sauce on the side.

  • Note: Nutritional analysis is per serving.

Source

Kru, Sacramento, California

Nutrition Facts

194 calories; calories from fat 42%; protein 16g; fat 9.3g; saturated fat 1.2g; carbohydrates 12g; fiber 0.1g; sodium 338mg; cholesterol 117mg.
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