This appetizer is very popular for good reason. It’s tangy and slightly sweet, with a nice crunch from the panko breading.
- 1/2 cup mayonnaise
- 1/4 cup Thai Sweet Chili Sauce
- A few drops Sriracha Hot Chili Sauce
- 1 pound shelled and deveined shrimp
- 1 1/2 cup buttermilk (or 3/4 cup Greek yogurt and 3/4 cup milk)
- 1 cup flour
- 1/4 cup cornstarch
- 1 cup Panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- Oil for frying
- Chopped scallions
Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste.
Combine beaten egg with buttermilk in shallow bowl; set aside.
Mix flour, cornstarch, panko, and spices in another shallow bowl.
Bread the shrimp by first coating each with the dry breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading.
Arrange the coated shrimp on a plate and refrigerate for 20 minutes. This step helps the breading to stick to the shrimp when they are frying.
Heat shortening or oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
When oil is hot, fry shrimp 3 to 4 minutes or until golden brown. Drain on rack or paper towels.
When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.
Serve on a bed of lettuce. Top with sauce and chopped scallions.