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Chili Sauce:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (such as Huy Fong brand)
1 teaspoon sugar
1/2 teaspoon rice vinegar

Souffle:
1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 to 10 cups vegetable oil
16 to 18 medium shrimp, peeled and deveined

Garnish:
1 handful of mixed greens
1 green onion, chopped, green portion only

Combine the mayonnaise, garlic sauce, sugar and vinegar for chili sauce in a small bowl. Cover the and set aside.

Combine the egg with milk in a shallow bowl. Mix flour, panko bread crumbs, salt, black pepper, sage, onion powder, garlic powder, and basil in another bowl.

Heat the oil to 350 degrees F. Use enough oil to cover the shrimp when frying.

To bread the shrimp, coat each piece with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the
coated shrimp on a plate and place them into the refrigerator for about 20 minutes.

When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden. Let the fried shrimp drain on paper towels. When all of the shrimp have been fried, place the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and toss to coat. Layer the shrimp on a bed of mixed greens, then sprinkle the shrimp with chopped green onion.

*Serves 2 to 4 as an appetizer.

(22 votes, average: 3.95 out of 5)

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