Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 large clove garlic minced
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons brown sugar
  • 3 tablespoons sambal oelek
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1/2 cup mayonnaise
  • 1 teaspoon honey
  • 1 lb. shrimp peeled, deveined and tails removed
  • 1/2 cup cornstarch
  • vegetable or canola oil for frying
  • 1 green onion thinly sliced
  • crushed red pepper (optional)

Instruction

  • Heat olive oil in small saucepan over low heat.  Add the minced garlic and cook for 1 minute stirring constantly.  Add rice vinegar, soy sauce, brown sugar and sambal oelek. Cook for 1-2 minutes; stirring several times.  In a small bowl mix together 2 teaspoons cornstarch and water; stir into the saucepan.   Simmer for 1-2 minutes or until slightly thickened.  Cover and remove from the heat and set aside. Let cool for about 10 minutes.
  • In a small bowl together the mayonnaise, honey and cooled chili sauce; set aside
  • Dry the shrimp with paper towels. Heat about 1 inch of vegetable or canola oil to 375 degrees in a heavy skillet, dutch oven or stockpot. Put 1/2 cup cornstarch in a large ziploc bag. Add shrimp and shake to coat. Working in small batches add the shrimp to hot oil. Cook until lightly browned flipping halfway through the cooking process; approximately 1-1 1/2 minutes per side.  Remove to paper towels to drain.
  • Gently fold the cooked shrimp into the sauce. Top with thin sliced scallions and a sprinkle of crushed red pepper. Serve immediately.