Crunchy Shrimp With Sweet Chili Syrup

• None None FOR THE CHILI SYRUP
• 1/2 cup sugar
• 1/4 cup sweet chili sauce
• 4 None kaffir lime leaves, torn
• 1 None small piece fresh ginger, finely chopped
• 2 stalks fresh cilantro roots and stems, washed and sliced thinly
• None None FOR THE SHRIMP
• 1 3/4 lbs medium shrimp, peeled and deveined, tails intact
• 1 1/2 cups panko breadcrumbs
• 1 tsp cracked black peppercorns
• 1 1/2 tsp piri piri seasoning
• 2 tsp sea salt flakes
• 1 None egg white, lightly beaten
• None None Vegetable oil, for deep-frying
• 1 None fresh long red chili pepper, thinly sliced
• 2 tbsp chopped fresh cilantro leaves, for garnish

1. For the chilli syrup, combine all ingredients and 1/2 cup water in a small saucepan on medium heat. Stir for 1-2 mins, or until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until sauce thickens slightly. Remove from heat. Let stand for 15 mins, then discard lime leaves.
2. Combine breadcrumbs, pepper, seasoning and salt in a medium bowl. Holding shrimp by the tail, dip one at a time into egg white, then coat in crumb mixture.
3. Fill a large saucepan or deep-fryer one-third full with oil. Heat to 350u0b0F, or until a cube of bread turns golden in 10 seconds. Deep-fry shrimp, in batches, for about 1 min, or until cooked through and crisp. Drain on paper towels.
4. Sprinkle shrimp with chili pepper and cilantro leaves. Serve with sweet chili syrup for dipping.

syrup, sugar, sweet chili sauce, lime, fresh ginger, cilantro, shrimp, shrimp, breadcrumbs, cracked black, seasoning, salt, egg white, vegetable oil, long red chili pepper, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/30237 (may not work)