Bang! Bang! Shrimp

• 1 pound shrimp shelled & deveined
• 1/2 cup cornstarch
• 1/2 cup flour
• 1 pinch kosher salt
• 2 eggs
• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 5 drops hot chili sauce Sriracha- seriously... only a few drops!
• 1 scallions bundle
• shredded lettuce
• 3 pints peanut oil
• flour tortillas optional

1. Add the peanut oil to the Dutch oven, covering at least 1 inch of pan bottom.
2. Attach the thermometer to the side of the Dutch oven so that the tip is emerged in oil, but not touching the bottom.
3. Heat the oil on the stove burner until temperature reaches 375-390 degrees.
4. Mix the cornstarch, flour, and pinch of salt in a medium sized bowl.
5. Whisk the eggs together in separate bowl.
6. Toss the shrimp in the eggs then he flour mixture until well-coated.
7. Add half of the shrimp to the hot oil carefully.
8. Line a plate with paper towel for the cooked shrimp.
9. Fry for 3-5 minutes or until the batter is golden brown, turning once. Watch the oil temperature to maintain 375-390 degrees.
10. Scoop cooked shrimp onto the plate & blot with paper towel to remove excess oil.
11. Repeat steps 9 & 10 for the second half of the shrimp.
12. Whisk together the mayonnaise, sweet chili sauce, & hot chili sauce in a large mixing bowl.
13. Add the shrimp to the sauce bowl & toss until evenly coated with sauce.
14. Chop the scallions & add 1 handful to the bowl of shrimp. Toss together.
15. FOR WRAPS: Place 5-6 shrimp on warmed tortilla & cover with shredded lettuce. nOR APPETIZERS: Create a bed of lettuce in a serving bowl & add the shrimp on top.
16. Enjoy!

shrimp, cornstarch, flour, kosher salt, eggs, mayonnaise, sweet chili sauce, only, scallions, shredded lettuce, peanut oil, flour tortillas

Taken from www.yummly.com/recipe/BANG_-BANG_-Shrimp-1730663 (may not work)