TSR Version of Ruby Tuesday Thai Phoon Shrimp by Todd Wilbur

INGREDIENTSNutrition

• CHILI SAUCE

• ¹⁄₂cup mayonnaise
• 4teaspoons chili-garlic sauce (Sambal sauce)
• 2teaspoons granulated sugar
• ¹⁄₄teaspoon ground cayenne pepper
• ¹⁄₈teaspoon ground paprika

• FOR THE SHRIMP

• 1egg, beaten
• 1cup milk
• 1cup all-purpose flour
• 1teaspoon salt
• ³⁄₄teaspoon baking soda
• ¹⁄₂teaspoon ground black pepper
• ¹⁄₄teaspoon onion powder
• ¹⁄₄teaspoon garlic powder
• ¹⁄₄teaspoon ground cayenne pepper
• vegetable oil (for deep frying)
• 30medium shrimp, peeled and de-veined

DIRECTIONS

Combine all ingredients for chili sauce in a small bowl.

Combine beaten egg with milk in a shallow bowl. Mix in salt, baking soda, black pepper, onion powder, garlic powder, and cayenne pepper.

Bread the shrimp by first coating each with flour. Dip floured shrimp into egg and milk mixture, and then back into the flour.

Arrange coated shrimp on a plate and pop them into the fridge for at least 10 minutes. This step will help the breading to stick on the shrimp when frying.

When your oil is hot, fry 8 to 10 shrimp at a time for 3 to 4 minutes or until golden brown. large bowl.

Spoon about 1/4 cup of the sauce over the shrimp and stir shrimp gently to coat.

Serve immediately with the remaining chili sauce on the side.

ENJOY !