Boom Boom Shrimp

Ingredients

• ½ cup (120ml) mayonnaise
• ¼ cup (60ml) sweet chili sauce
• 1 tablespoon (15g) peanut butter
• 1 tablespoon (15ml) sriracha sauce
• 2 tablespoons (30ml) ketchup
• ½ teaspoon (1g) garlic powder
• ¼ teaspoon (1.5g) salt
• ¼ teaspoon (1g) black pepper
• 1 pound (450g)large shrimp, (peeled and deveined)
• 1 cup (120g) all-purpose flour
• ½ cup (80g) cornstarch
• 2 teaspoons (10g) baking powder
• 1 teaspoon (2g) garlic powder
• 1 teaspoon (2g) onion powder
• 1 teaspoon (2g) Italian seasoning
• ½ teaspoon (3g) salt
• ¼ teaspoon (1g) black pepper
• 2 eggs
• canola oil (for frying (peanut oil also works well))

Steps

1. 1

   In a medium bowl, combine sauce ingredients: mayo, sweet chili sauce, peanut butter, sriracha, ketchup, garlic powder, salt, and pepper.

2. 2

   Whisk until fully blended and refrigerate until ready to serve.

3. 3

   Mix flour, cornstarch, baking powder, garlic powder, onion powder, Italian seasoning, salt, and pepper in a shallow bowl. Mix well to combine.

4. 4

   In a separate shallow bowl, beat eggs.

5. 5

   Arrange the bowls with the flour mixture and beaten eggs and a tray to receive the breaded shrimp.

6. 6

   Dredge a few shrimp at a time in the seasoned flour to coat, then dip them into the egg, then into the flour mixture again. Coat shrimp well and shake off excess, place on the tray, and let them rest for a few minutes. Repeat the process with the rest of the shrimp.

7. 7

   Pour canola oil into a large heavy-bottomed skillet or saucepan to a depth of three inches. Heat over medium-high to 375°F (190℃); an instant-read thermometer really helps.

8. 8

   Fry shrimp in batches (about 6 at a time) until they're golden brown, 2–3 minutes. Scoop out shrimp with a slotted spoon and transfer them to a paper-towel-lined plate to drain excess oil and cool. Repeat the process with the remaining shrimp.

9. 9

   Serve shrimp with boom boom sauce and top with chopped green onions. Or you can toss the shrimp in the Boom Boom sauce if desired.