Bang Bang Shrimp
- 2 lbs peeled, deveined shrimp
- 3 eggs, beaten
- 2 c flour
- 1 c cornmeal
- Vegetable oil (about 1/4 inch deep in skillet/pan)
- 3/4 c mayonnaise
- 1/3 cup Thai sweet chili sauce (I use Mae Ploy)
- Hot Sriracha sauce (to taste)
Whisk eggs in medium bowl until well beaten
Toss flour and cornmeal together on cookie sheet
Whisk mayo, Thai sauce, and sriracha sauce together in a bowl large enough to hold all of the shrimp.
Put handful of shrimp in egg, shake off extra, and put in flour/cornmeal mixture. Shake off extra and repeat until all shrimp is breaded.
Oil should be at medium heat. Place shrimp in oil (cover bottom of pan-one layer) and cook for 2 minutes. Turn and cook for two more minutes. Remove from oil and drain. Repeat until all shrimp is cooked. (Size of shrimp will determine how long it needs to cook on each side.)
Toss shrimp together in bowl of sauce.
Serve over rice or shredded Napa cabbage. Or both. Yum.