Crunchy Shrimp With Sweet Chili Syrup

• 1/2 cup sugar
• 1/4 cup sweet chili sauce
• 4 kaffir lime leaves torn
• 1 piece fresh ginger finely chopped
• 2 stalks cilantro roots fresh, and stems, washed and sliced thinly
• 1 3/4 pounds medium shrimp peeled and deveined, tails intact
• 1 1/2 cups panko breadcrumbs
• 1 teaspoon black peppercorns cracked
• 1 1/2 teaspoons seasoning piri piri
• 2 teaspoons sea salt flakes
• 1 egg white lightly beaten
• vegetable oil for deep-frying
• 1 red chili pepper fresh long, thinly sliced
• 2 tablespoons cilantro leaves chopped fresh, 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.

sugar, sweet chili sauce, lime, ginger, stalks cilantro, shrimp, breadcrumbs, black peppercorns cracked, salt, egg, vegetable oil, red chili pepper, cilantro

Taken from www.yummly.com/recipe/Crunchy-Shrimp-with-Sweet-Chili-Syrup-1399484 (may not work)