12 tiger shrimp (31-42) peeled and devained
1 cup seasoned panko (salt and pepper)
1/8 cup crushed red pepper
3 eggs (for egg wash)
2 tablespoons of milk
1/2 cup Thai Sweet Chili Sauce
1/2 scallion cut on a bias
Directions: Beat the eggs and milk together until smooth. Mix the panko and crushed red pepper. Add the shrimp to the egg mixture then to the panko mixture to cover completely and evenly. You can hold this for up to a month covered in the freezer before use. Heat fryer oil to 350 degrees and cook for about 5 to 7 minutes until golden brown and cooked throughly. Shake away access fat from fryer. Season shrimp lightly with a little salt then toss in the Thai Sweet Chili sacue. Garnish the shrimp with the scallions.
Courtesy: Echelon & The Chef's Academy
