POW POW SHRIMP

Pow Pow Shrimp is one of our favorite appetizers at a local restaurant.  I made my own version of this. . .it took a couple times, but my husband loves and asks when can we have Pow Pow Shrimp again.  I made fried rice and served with frozen pot stickers.  Cheaper than a Chinese restaurant and no MSG.

Sauce

¼ cup mayonnaise

¼ cup sweet chili sauce

2 T hot sauce, Sriracha or your favorite (you can use less, if desired)

1 t rice vinegar

1 small clove garlic, pressed or minced

Breading

½ cup cornstarch

1 large egg, whisked with 1 T water

½ cup all-purpose flour

½ cup plain or crunchy breadcrumbs

¾ t sea salt

½ t ground black pepper

¼ t onion powder

Peanut or avocado oil, for frying

12 to 16 large to medium shrimp, peeled and deveined

Shredded romaine or cabbage for the bottom of each bowl

2 green onions, sliced, for garnish

In a small bowl, whisk together the sauce ingredients and set aside.

In the 1st shallow bowl, add the cornstarch.

In a 2nd shallow bowl, add the whisked egg.

In a 3rd shallow bowl, add the flour, breadcrumbs, salt, pepper, and onion powder.

Dip the shrimp in the cornstarch, then dip into the whisked eggs, and finally into the flour-breadcrumb mixture, covering completely.

Set aside on a platter and refrigerate for 20 to 30 minutes.

Meanwhile, in a wok, add 2 inches of oil and heat until about 350 degrees F.

You can also test with the end of a wooden spoon to see if bubbles develop around it.

Fry the shrimp in 2 batches until golden, about 3 to 4 minutes.

Remove with a slotted spoon or a spider spoon and drain on a paper towel lined platter..

Keep warm in a 250 degree oven while frying the final batch.

Line 2 bowls with shredded lettuce or cabbage.

Evenly divide the shrimp between the 2 bowls, generously drizzle with the sauce, and garnish with scallions.

Serves 2