Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1/2 cup Cornstarch
  • 1 large Egg, beaten
  • 1 tbsp Water
  • 1 cup Panko Breadcrumbs
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cracked black pepper
  • 1/2 cup Mayonnaise
  • 1/4 cup Thai Sweet Chili Sauce
  • 2 tsp Sriracha
  • 1/2 tsp Rice Vinegar
  • 2 tbsp Neutral oil (for frying absorption)

Instructions:

  1. In a medium glass bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and rice vinegar. Whisk vigorously until the sauce is a uniform, creamy coral color. Set aside at room temperature.
  2. Pat the shrimp extremely dry with paper towels. Set up your dredging station: Bowl 1 with cornstarch, garlic powder, and paprika; Bowl 2 with the beaten egg and water; Bowl 3 with the Panko breadcrumbs.
  3. Dip each shrimp into the cornstarch, then the egg wash, then press firmly into the Panko until fully encrusted.
  4. Heat 1 inch of neutral oil in a heavy-bottomed skillet to 375°F. Shallow-fry the shrimp for approximately 2 minutes, turning once, until the crust is a deep golden brown and the interior is opaque.
  5. Transfer fried shrimp to a wire cooling rack briefly, then toss gently in a clean bowl with the prepared spicy mayo sauce until fully coated. Serve immediately.