Fried Shrimp with Garlic and Jalapeño Butter Sauce

Steps

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1. 1
   Make the sauce base by whisking together fish sauce, lime juice, sugar, and black pepper in a bowl.
   ▶ ≈0:32
2. 2
   Prepare the jalapeños by removing stems, seeds, and the white interior ribs. Cut into 1/4-inch batons.
   ▶ ≈0:45
3. 3
   Prepare the scallions by trimming roots, thinly slicing the whites, and cutting greens into 3 1/4-inch pieces.
   ▶ ≈1:17
4. 4
   Create a brine by dissolving kosher salt and baking soda in water and stirring until evenly combined.
   ▶ ≈1:38
5. 5
   Peel, devein, and remove tails from shrimp, then place in brine for about 20 minutes.
   ▶ ≈2:09
6. 6
   Drain the shrimp and rinse thoroughly to remove any residual baking soda.
   ▶ ≈3:04
7. 7
   Pat the shrimp completely dry with paper towels to remove all surface moisture.
   ▶ ≈3:55
8. 8
   Coat the shrimp with potato starch in two applications, shaking off excess starch between coatings to ensure even, thorough coverage.
   ▶ ≈4:19
9. 9
   Heat vegetable oil in a shallow pan to 400°F.
   ▶ ≈5:17
10. 10
    Gently add half the shrimp to the hot oil, frying until golden and crispy on each side (about 60-90 seconds per side). Test for crispness by tapping lightly.
    ▶ ≈5:35
11. 11
    Remove the cooked shrimp and place them in a paper towel-lined bowl to drain.
    ▶ ≈7:04
12. 12
    Reheat the oil to 400°F and fry the remaining shrimp using the same method and timing.
    ▶ ≈7:26
13. 13
    In a small saucepan, melt butter and cook the sliced scallion whites and minced garlic until fragrant, about 1 minute.
    ▶ ≈7:51
14. 14
    Add the fish sauce mixture and jalapeños to the garlic butter, bring to a boil for about 30 seconds to dissolve the sugar.
    ▶ ≈8:30
15. 15
    Toss the fried shrimp with the scallion greens and sauce, ensuring everything is well coated.
    ▶ ≈9:23
16. 16
    Plate the shrimp and serve with white rice and fresh cucumber on the side.
    ▶ ≈10:03