Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon sriracha
- 1 pound shrimp, shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- Canola oil, for frying
Directions
- Combine the mayonnaise, Thai sweet chili sauce, and sriracha in a small mixing bowl.
- In a separate mixing bowl, toss the shrimp in the buttermilk. Once coated, remove the shrimp from the buttermilk and allow any excess to drip off the shrimp.
- In another bowl, toss the shrimp in the cornstarch.
- Add 2-3 inches of canola oil to a pot or Dutch oven and heat to 375 degrees F on the stovetop. Continue to check the temperature of the oil throughout the cooking process.
- Fry the shrimp in batches until somewhat brown, about 1-2 minutes on each side.
- Place the fried shrimp on paper towels to absorb any excess oil.
- Coat the shrimp with the sauce and serve immediately.
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