Ingredients:
For the Sauce -
½ cup mayonnaise
1 TBS plus 1tsp Asian chili sauce (such
as sambal oelek)
2 TBS honey
Kosher salt
For the Shrimp -
Vegetable oil, for
frying
2 large eggs
¾ cup all-purpose flour
½ cup cornstarch
Kosher salt and
freshly ground pepper
1 ¼ lb small / medium
shrimp, (peeled and deveined)
Bibb or Hearts of Romaine lettuce leaves, for
serving
Thinly sliced
scallions, for garnish
Directions:
Make the sauce - Mix the mayonnaise, chili sauce, honey,
1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
Prepare the shrimp:
Heat about 2 inches of vegetable oil in
a heavy-bottomed pot or Dutch oven over
medium heat until a deep-fry thermometer
registers 350 degrees.
Meanwhile, whisk the eggs in a shallow bowl.
Whisk the flour, cornstarch and
1 teaspoon each salt and pepper in another shallow bowl.
Working in batches,
dredge the shrimp in the flour mixture, shaking off 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.
Arrange the lettuce
in a shallow serving bowl or on individual plates.
Top with the shrimp
and garnish with scallions.
