Shrimp, Firecracker

By Floridaberry

Ingredients

• 3/4 gallon canola oil
• 1 10 oz. container mayonnaise, chilled
• 3 tablespoons Vietnamese chili garlic sauce
• 1 1/2 pounds jumbo tiger shrimp, peeled and de-veined
• Four for dredging
• 3 eggs, beaten well
• 8 ounce panko breadcrumbs
• Salt and pepper to taste

Preparation

Step 1

Heat the oil to 400 degrees. In a medium size bowl, mix together the mayonnaise and the chili sauce. Set aside. Dredge shrimp in flour. Next coat shrimp in eggs and finally dredge thoroughly in panko. Add the shrimp to the oil and fry until golden brown and cooked through, about 2 minutes. Drain on paper towels and season with salt and pepper. Serve shrimp immediately with chili mayonnaise.

Servs 4.