Ingredients
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1 1/2 lbs shrimp
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1 cup mayonnaise
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3 tablespoons huy fong chili-garlic sauce
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2 teaspoons lemon juice (about 1/2 lemon)
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buttermilk
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3/4 cup cornstarch
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1/8 teaspoon cayenne
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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peanut oil
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1 head iceberg lettuce
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1/2 cup green onion
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1 tablespoon Thai sweet chili sauce
Instructions
- Clean & devein shrimp.
- Soak shrimp in buttermilk for 1 hour (in fridge).
- Chop head of lettuce by 1/8" lengths & chill.
- Finely chop green onions.
- Heat Peanut Oil at Medium (~375 degrees).
- Combine cornstarch, cayenne, garlic powder & onion powder.
- Combine mayonaisse, chili garlic sauce, sweet chili sauce, & lemon juice in large bowl.
- Dredge shrimp in cornstarch mixture.
- Fry in Peanut oil for 2-3 minutes.
- Remove & drain on paper towels.
- Add shrimp to mayonaisse mix & toss to coat.
- Serve over chilled bed of lettuce & sprinkle green onions on top.