Bang Bang Shrimp

• 1/2 cup mayonaise
• 1 tablespoon plus i teaspoon Asian Chili Sauce
• 2 tablespoons honey
• 1 tablespoon water
• Kosher salt
• Vegetable oil for frying
• 2 large eggs
• 3/4 cup all purpose flour
• 1/2 cup cornstarch
• Freshly ground pepper
• 1 1/4 pounds small shrimp, peeled and deveined
• Bibb lettuce leaves for garnish
• Thinly slice scallions for garnish

1. Directions
2. 1. For sauce, mix mayo, chili sauce, honey, 1/4 teaspoon sat and 1 tablespoon water in a large bowl.
3. 2. For shrimp, heat about 2 inches of oil in heavy-bottomed pot on medium until a deep-fry thermometer reads 350F. Whisk eggs is a shallow bowl. Whisk flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl. Working in batches, dredge shrimp in flour mixture and shake off excess. Dip shrimp iin beaten eggs and then return to flour mixture, turning to make a thick crust.
4. 3. Fry shrimp until lightly golden, 1 to 2 minutes, adjusting heat to maintain oil temperature. Transfer with a slotted spoon to plate lined with paper towels. Toss shrimp in sauce. Arrange lettuce in a serving bowl or on plates. Top with shrimp. Garnish with scallions.

mayonaise, asian chili sauce, honey, water, kosher salt, vegetable oil, eggs, flour, cornstarch, freshly ground pepper, shrimp, scallions

Taken from www.epicurious.com/recipes/member/views/bang-bang-shrimp-50097750 (may not work)