Shrimp with Special Sauce




1 pound shelled and deveined shrimp (About 32 shrimp) ½ Cup Mayonnaise 6 teaspoon Sweet Thai Chili Sauce 3 teaspoon Sriracha sauce 2 teaspoon Rice vinegar 1 Cup Milk 1 Cup Panko Bread Crumbs ½ Cup Corn Starch Oil for frying Shredded cabbage (optional) Scallions (optional)

Nutritional information

No nutrition information available


In a bowl combine mayonnaise, sweet thai chili sauce, sriracha chili sauce and rice vinegar. Whisk together until well combined. Soak shrimp in bowl of milk. Prepare a bowl with panko bread crumbs and another with corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.

Heat a large pot or skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on plate lined with paper towels. Pile high on a bed of shredded cabbage and garnish with scallions. Serve while warm.