TSR Version of Ruby Tuesday Thai Phoon Shrimp by Todd Wilbur

• 12 cup mayonnaise
• 4 teaspoons chili-garlic sauce (Sambal sauce)
• 2 teaspoons granulated sugar
• 14 teaspoon ground cayenne pepper
• 18 teaspoon ground paprika
• 1 egg, beaten
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 34 teaspoon baking soda
• 12 teaspoon ground black pepper
• 14 teaspoon onion powder
• 14 teaspoon garlic powder
• 14 teaspoon ground cayenne pepper
• vegetable oil (for deep frying)
• 30 medium shrimp, peeled and de-veined

1. Combine all ingredients for chili sauce in a small bowl.
2. Combine beaten egg with milk in a shallow bowl.
3. Mix in salt, baking soda, black pepper, onion powder, garlic powder, and cayenne pepper.
4. Bread the shrimp by first coating each with flour.
5. Dip floured shrimp into egg and milk mixture, and then back into the flour.
6. Arrange coated shrimp on a plate and pop them into the fridge for at least 10 minutes.
7. This step will help the breading to stick on the shrimp when frying.
8. When your oil is hot, fry 8 to 10 shrimp at a time for 3 to 4 minutes or until golden brown.
9. large bowl.
10. Spoon about 1/4 cup of the sauce over the shrimp and stir shrimp gently to coat.
11. Serve immediately with the remaining chili sauce on the side.
12. ENJOY !

mayonnaise, chiligarlic sauce, sugar, ground cayenne pepper, ground paprika, egg, milk, flour, salt, baking soda, ground black pepper, onion powder, garlic, ground cayenne pepper, vegetable oil, shrimp

Taken from www.food.com/recipe/tsr-version-of-ruby-tuesday-thai-phoon-shrimp-by-todd-wilbur-347843 (may not work)