Firecracker Shrimp

By lindsayvk

Ingredients

• 3 quarts canola oil
• 1 (10 oz) jar mayonnaise, chilled
• 3 Tbsp Vietnamese chili garlic sauce
• Flour for dredging
• Salt and freshly ground black pepper
• 3 eggs
• 1 cup breadcrumbs
• 1 1/2 lbs jumbo tiger shrimp, peeled and deveined

Details

Servings 4

Preparation

Step 1

1. In a large pot, heat the oil to 400 degrees.
2. Meanwhile, in a medium bowl, mix together the mayo and chili sauce. Set aside.
3. Spread the flour on a plate and season with salt and pepper. Lightly beat the eggs in a shallow bowl. Spread the bread crumbs on another plate. Dredge the shrimp in the flour, then coat in the eggs, and finally, dredge thoroughly in the bread crumbs.
4. Submerge the shrimp in the oil and fry until golden brown and cooked through, about 2 minutes. Drain on paper towels and season with salt and pepper. Serve immediately, with the chili mayo.