Ingredients:
For the Sauce:
- 1/2 C mayonnaise
- 1 Tbsp + 1 tsp chili garlic sauce (found in the Asian section of your grocery store)
- 2 tsp honey
- 1/4 tsp salt
- 1 Tbsp water
For the Shrimp:
- vegetable oil – for frying
- 2 eggs
- 3/4 C flour
- 1/2 C cornstarch
- 1 tsp salt
- 1 tsp pepper
- 1 lb large shrimp – peeled and deveined
- bibb lettuce leaves – for serving
- green onions – thinly sliced – for garnish
Directions:
Make the Sauce:
- In a large bowl, mix the mayonnaise, chili garlic sauce, honey, salt and water – set aside
Make the Shrimp:
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot or dutch oven over medium heat until a deep-fry thermometer registers 350 degrees
- In a shallow bowl, whisk the eggs
- In another shallow bowl, whisk together flour, cornstarch, salt and pepper
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess
- Dip in the beaten eggs
- Dip again in the flour mixture – turning to form a thick crust
- Fry the shrimp in the hot oil until lightly golden – about 2 to 3 minutes – adjusting the heat as needed to maintain the oil temperature
- With a slotted spoon, transfer to a paper-towel-lined plate
- Toss the shrimp with the prepared sauce
- Arrange the lettuce in a shallow serving bowl or on individual plates
- Top with the shrimp and garnish with green onions