Serves:
4-6 people
Prep Time:
20 minutes
Cooking Time:
10 minutes
Ingredients
For the Sauce:
- ½ cup Mayonnaise
- 1 TBS + 1 Tsp Tiger Sauce Original Chili Sauce
- 2 Tsp Honey
- ¼ Tsp Kosher Salt
- 1 TBS water
For the Shrimp:
- Neutral oil like vegetable (for frying)
- 2 large Eggs
- ¾ cup AP Flour
- ½ cup Cornstarch
- Salt and Pepper
- 1 ¼ lbs Medium Shrimp, Peeled and Deveined
- Green Onion for garnish
- Colorful slaw for Serving
Instructions
Make the Sauce:
- Mix the mayonnaise, Tiger Sauce Original Chili Sauce, honey, salt and water in a large bowl; set aside.
Prepare the Shrimp:
- Heat about 2 inches of oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. In another shallow bowl, whisk the flour, cornstarch and 1 Tsp each salt and pepper.
- Working in batches, dredge the shrimp in the flour mixture, shake o any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce.
- Garnish with Green Onion.
- Serve with colorful slaw.
