Ingredients

The following ingredients have 3 Servings
  • 1 lb large shrimp (peeled and deveined, tails removed)
  • 1/3 cup cornstarch
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Vegetable oil
  • 3 to 4 scallions (chopped)
  • 1 medium head green leaf lettuce (leaves separated)
  • 1/3 cup mayonnaise
  • 1 tablespoon sweet Thai chili sauce
  • 1 teaspoon sriracha
  • 1/2 teaspoon soy sauce

Instruction

  • Prepare the sauce by combining the mayonnaise, sweet Thai chili sauce, sriracha and soy sauce in a large mixing bowl. Set aside.
  • Arrange the shrimp on several thicknesses of paper towels and pat dry.
  • Thoroughly combine the cornstarch, flour, salt and a few grinds of black pepper in a shallow dish (a pie plate works well). Add the shrimp and toss to coat thoroughly.
  • Add about 1/8-inch of vegetable oil to a large frying pan and heat until shimmering over medium high heat (375°F).
  • One at a time, add half the shrimp to the hot oil, taking care to leave some space between them. Fry until they turn pink and opaque and the coating is light golden, about 1-1/2 minutes.
  • Using tongs, turn the shrimp and cook until the second side is golden and shrimp are cooked through, about 1-1/2 minutes additional.
  • Quickly transfer the cooked shrimp to a plate, wipe out the pan and repeat the process with the remaining shrimp.
  • Once all the shrimp are cooked, add them to the bowl with the sauce and toss to coat. Add the scallions, toss again and transfer to a serving dish.
  • Serve family style along with the lettuce leaves, letting each diner make their own wraps.