![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmiA0E2q8Uj3XB9a1rhqSuyO0Uy_4BcN5UySrU1RCOVP258O1UdrqFd4utznRikSBRAxJqufHrJ32oWbKMC9kZmOXjF1G6dxdVmgjSwGj2naCHDuI60rxHWCTj2_EJMzgh_M4G_BIUDQ/s1600/Untitled1.jpg)
½ cup mayonnaise
¼ cup Thai-style
sweet chili sauce
3 dashes Sriracha hot chile sauce, or to taste
½ cupcorn starch, or
as needed
1 pound medium shrimp, peeled and deveined
oil for frying
8 lettuce leaves
1 bunch green onion, chopped, or to taste
Directions
1.
Whisk mayonnaise, sweet chile sauce, and
Sriracha hot sauce together in a bowl.
2.
Place cornstarch in a shallow bowl.
3.
Gently press shrimps into cornstarch to coat;
shake off any excess.
4.
Heat oil in a deep-fryer or large saucepan to
375 degrees F (190 degrees C).
5.
Working in batches, cook the shrimp until they
are lightly browned on the outside and the meat is no longer transparent in the
center, about 3 to 5 minutes. Transfer to paper towels to drain.
6.
Put cooked shrimp in a bowl and pour chile sauce
mixture over the shrimp. Toss gently to coat.
7.
Line a serving bowl with lettuce leaves.
8.
Pour shrimp into bowl and top with green onion.
I was a cook at bonefish, they also put some lemon juice in the mayo mix.
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