Ingredients
- Sauce:
- 1/2 cup mayo
- 4-5 tsp. chili garlic sauce
- 1 tsp. granulated sugar
- 1 tsp. rice vinegar
- Egg mixture:
- 1 egg
- 1 cup milk
- Breading:
- 1/2 cup flour
- 1/2 cup panko
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 cup vegetable oil
Preparation
Step 1
1- In a small bowl mix all of the sauce ingredients together and set aside, covered.
2- In a shallow bowl mix the egg and milk, set aside. In a separate dish combine the breading ingredients and stir well to combine.
3- Dip the shrimp in the breading, followed by egg, and than back in the breading. Set on a plate. Continue until all shrimp are coated. Refrigerate for 30 minutes.
4- Meanwhile heat the oil in a nonstick skillet. Once hot, add 6-7 shrimp at a time until golden on one side, slip. Once both sides are golden remove and place on paper towel to dry.
5- Add a few shrimp at a time to a mixing bowl with some sauce. Once coated, remove and add more shrimp/sauce. (I found using a soft rubber mixing spoon worked best to coat without pulling off the breading).
6- Serve hot on a bead of lettuce, top with green onion if desired.