{"id":65,"date":"2008-02-09T10:38:32","date_gmt":"2008-02-09T18:38:32","guid":{"rendered":"http:\/\/www.spice-guy.com\/kitchen\/spicey-honey-sesame-shrimp\/"},"modified":"2008-05-30T12:35:49","modified_gmt":"2008-05-30T20:35:49","slug":"spicey-honey-sesame-shrimp","status":"publish","type":"post","link":"https:\/\/www.spice-guy.com\/kitchen\/spicey-honey-sesame-shrimp\/","title":{"rendered":"spicey honey sesame shrimp"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt\"><span style=\"font-family: Times New Roman;\"><strong>Ingredients:<\/strong><\/span><\/p>\n<p><span style=\"font-family: Times New Roman;\">1 cup all-purpose flour<br \/>\n1\/4 teaspoon salt<br \/>\nFreshly ground pepper to taste<br \/>\n1 egg lightly beaten<br \/>\n2\/3 cup water<br \/>\n1 pound medium shrimp shelled and deveined<br \/>\n2 tablespoons cornstarch<br \/>\nVegetable oil for deep frying<br \/>\n1 tablespoon sesame oil<br \/>\n2 tablespoons honey<br \/>\n1 tablespoon sesame seeds <\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt\"><span style=\"font-family: Times New Roman;\">1\/2 teaspoon crushed red pepper flakes (or to taste)<\/span><\/p>\n<p><span style=\"font-family: Times New Roman;\"> <\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt\"><span style=\"font-family: Times New Roman;\"><strong>Directions:<\/strong><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt\"><span style=\"font-family: Times New Roman;\">Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes. <\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt\"><span style=\"font-family: Times New Roman;\">Heat about 1 1\/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C). <\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt\"><span style=\"font-family: Times New Roman;\">Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1\/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried. <\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt\"><span style=\"font-family: Times New Roman;\">Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the red pepper and honey and mix well. Add the shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 cup all-purpose flour 1\/4 teaspoon salt Freshly ground pepper to taste 1 egg lightly beaten 2\/3 cup water 1 pound medium shrimp shelled and deveined 2 tablespoons cornstarch Vegetable oil for deep frying 1 tablespoon sesame oil 2 tablespoons honey 1 tablespoon sesame seeds 1\/2 teaspoon crushed red pepper flakes (or to taste) <br \/><a class=\"more\" href=\"https:\/\/www.spice-guy.com\/kitchen\/spicey-honey-sesame-shrimp\/\">Read more <\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":""},"categories":[1,12],"tags":[],"class_list":["post-65","post","type-post","status-publish","format-standard","hentry","category-recipes","category-seafood"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/posts\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/comments?post=65"}],"version-history":[{"count":0,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/posts\/65\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/media?parent=65"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/categories?post=65"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.spice-guy.com\/kitchen\/wp-json\/wp\/v2\/tags?post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}