Mark's Shrimp
Cornstarch-crisped fried shrimp tossed in a creamy sweet-chili and Sriracha mayonnaise, piled onto lettuce and topped with green onion.
Ingredients
| 1Ā¼ cups | 300 ml | mayonnaise |
| ā cup | 150 ml | Thai sweet chili sauce |
| 7Ā½ dashes | chile-garlic sauce (such as SrirachaĀ®) | |
| 2Ā½ lb | 1.1 kg | peeled and deveined shrimp |
| Ā½ cup | 120 ml | cornstarch |
| 2 cups | 480 ml | vegetable oil for frying |
| 4 | lettuce leaves | |
| Ā¼ cup | 60 ml | chopped green onion |
Instructions
- Stir the mayonnaise and Thai sweet chili sauce together in a large bowl. Add the chile-garlic sauce and stir.
- Spread the cornstarch into a wide dish. Press the shrimp into the cornstarch to coat in a thin layer.
- Heat oil in a deep-fryer or large saucepan to 350F (175C).
- Deep-fry the shrimp in batches until the meat is no longer transparent in the centre, about 5 minutes per batch; drain on a paper towel-lined plate.
- Combine the mayonnaise sauce and shrimp in the large bowl; stir to coat the shrimp in the sauce.
- Line a bowl with lettuce leaves. Pile in the shrimp and garnish with green onion to serve.