Ingredients
- 1 lb shrimp(peeled)
- 1 tsp salt
- 1 cup butter milk
- 1 cup corn starch1 lb shrimp(peeled)
- 1 tsp salt
- 1 cup butter milk
- 1 cup corn starch
- 1/2 cup panko bread crumbs
- 2 nice lettuce leaves(whole)
- 1 scallion(chopped)
- ...........................................................
- SAUCE(chill it for a couple hours to get the heat out)
- 1/2 cup mayonnaise
- 1/2 cup Thai Sweet Chili Sauce(Taste of Asia Sweet Chili Sauce)
- 1 tsp Sriracha Hot Chili Sauce
- 1/2 to 1 tsp Chili Garlic Sauce(stuff with a rooster on it)- be careful with this stuff.(add depending on how hot you want it).1/2 cup panko bread crumbs
- 2 nice lettuce leaves(whole)
- 1 scallion(chopped)
- SAUCE(chill it for a couple hours to get the heat out)
- 1/2 cup mayonnaise
- 1/2 cup Thai Sweet Chili Sauce(Taste of Asia Sweet Chili Sauce)
- 1 tsp Sriracha Hot Chili Sauce
- 1/2 to 1 tsp Chili Garlic Sauce(stuff with a rooster on it)- be careful with this stuff.(add depending on how hot you want it).
Preparation
Step 1
1. begin to Preheat your deep fat fryer or pan oil to 350 degrees.
2. Pour butter milk over top of the shrimp and mix thoroughly.
3. put shrimp in a colander and let the excess butter milk drain off.
4. Put the butermilky-shrimp on a pan or cookie sheet(preferable something with sides. Some excess buttermilk might drain off on to the floor).
5. Mix up the corn starch and the panko bread crumbs.
6. Sprinkle half of the panko/corn starch mixture over the shrimp. You don't have to use all of it. You should only do it until the shrimp are lightly covered.
7. Get a spachula and flip the shrimp over.
8. sprinkle the remaining corn starch mixture over the other side of the shrimp. Remember only until they are lightly covered.
note: I used the bag/dredge method(put dry contents in a plastic bag and shake the shrimp in the bag) to start with, but they got too breaded. We only want to make sure that light coating of the panko/corn starch mixture gets on the shrimp.
9. take your spatula and scoop up some of the shrimp off of the cookie sheet and drop them in your oil. With this, you don't really have to worry much about the shrimp sticking together, because there's not alot of breading.
10. Fry shrimp until golden brown. The panko will get darker than the rest.
11. Put lettuce on a plate and then lay the shrimp down on the lettuce.
12. Drizzle the sauce over the shrimp and cover with chopped scallions.
The secret was the panko bread crumbs. No matter how long they sit in the sauce, the panko is still crunchy.
Oh by the way, the chili garlic sauce is available in the Asian section in The Teeter. Or if you have an Asian grocer anywhere, they can give it to you.
The one I have is made by Huy Fong Foods and it has a rooster on the front. I bought a pound a year ago and I'm almost at the bottom. It's pretty hot. I use a teaspoon here and a teaspoon there.