Fried Shrimp Banh Mi (Vietnamese Sandwich)

• 13 cups Flour
• 1/2 teaspoons (scant) Salt
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Garlic Powder
• 1/2 cups Mayonnaise
• 2 teaspoons Agave Nectar
• 1 teaspoon Sriracha Hot Chili Sauce (optional, For Heat)
• 2 cups Canola Oil
• 1 pound Small (60/80 Count) Peeled And Deveined Shrimp
• 4 whole Sub Rolls
• 1/2 cups Pickled Carrots And Daikon (see My TastyKitchen Recipe Box)
• 1/2 whole Small Cucumber, Cut Into 4 Thin Wedges
• 12 sprigs Cliantro

1. In a bowl, blend flour, salt, ginger powder, and garlic powder.
2. Set aside.
3. In a separate bowl, combine mayonnaise, agave nectar, and Sriracha (optional).
4. Blend well.
5. Set aside.
6. Add oil to a medium-sized heavy-bottom pan and preheat it to 360 F. Pat shrimp dry with paper towels.
7. Place shrimp in a medium bowl.
8. Add flour mixture and thoroughly coat shrimp.
9. Scoop up half of the shrimp using a fine mesh strainer or a large slotted spoon.
10. Shake off excess flour.
11. Place shrimp in the hot oil and fry for 1 1/2 to 2 minutes or until shrimp is opaque throughout.
12. Stir shrimp a couple of times during cooking to ensure even cooking.
13. Remove shrimp from the oil using a kitchen spider or spatula and place on paper towels to drain oil.
14. Repeat cooking the remaining shrimp.
15. Toast sub rolls for a minute or two to crisp up the crust.
16. Split open one side using a serrated knife.
17. To assemble sandwiches: spread on a little mound of mayonnaise mixture, add some shrimp, add pickled carrots and daikon, followed by one cucumber wedge, then add 4 cilantro sprigs.
18. Repeat assembling the remaining sandwiches.

flour, salt, ground ginger, garlic, mayonnaise, chili sauce, canola oil, shrimp, sub rolls, carrots, cucumber, cliantro

Taken from tastykitchen.com/recipes/main-courses/fried-shrimp-banh-mi-vietnamese-sandwich/ (may not work)