Bang Bang Shrimp 2

Ingredients

1 pound shrimp peeled & deveined
1 cup plain flour
vegetable oil for frying

Marinade:
1 tbsp Chinese shaoxing wine
1 egg white, lightly whisked
½ tsp sea salt

Sauce:
1/2 cup mayonnaise
1/4 cup store bought or Homemade Thai Sweet Chili Sauce
1/2 teaspoon sesame oil
1/2 teaspoon rice vinegar (or white vinegar)
1/2 teaspoon sugar
1 teaspoon store bought or Homemade Thai Sriracha Sauce or store bought or Homemade Chilli Oil (to taste)
1 teaspoon light soy sauce (or fish sauce)

Directions

In a large bowl, place the shrimp and the marinade ingredients. Mix thoroughly. Allow to marinate for 10 minutes.

In another bowl add the mayonnaise, Thai sweet chili sauce, sesame oil, vinegar, sugar, and Sriracha or Chilli Oil, soy sauce and stir. Set aside.

Place the flour in a large tray or bowl. Add the shrimp and the marinade and use your hands to pat and press the liquid and flour together around the shrimp to form a flaky coating.

Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F. Shake excess flour from the shrimp. Cook the shrimp in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.

After all the shrimp has been cooked and drained, place in a large bowl and toss with some of the sauce, reserving some of the sauce for serving.

Serve with Jasmine rice.