Tasty Tuesday-Almost Bang Bang Shrimp

This recipe was delish when I made it for dinner last night. I served it with rice and edamame. If you do not like a lot of batter, do not coat it in flower twice-just dip it in the eggs and then the flour. I found it in a Food Network Magazine that my aunt gave me.

Ingredients

For the Sauce:nocoupons
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt

For the Shrimp:nocoupons
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

DirectionsMake the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

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