BANG BANG SHRIMP

2 lbs shrimp peeled deveined
Plus oil for deep-frying Heat oil to 350 degrees

FOR THE BANG BANG SAUCE:
1/2 cup mayonnaise
4 to 6 tsp thai garlic chili sauce (thai restaurant supply)
1 tsp sugar, granulated
1/2 tsp garlic rice vinegar
1 to 2 Tbsp zesty cocktail sauce
for the Batter mixture:
2 eggs and cup of milk
1 cup self rising flour
3/4 cup panko (asian bread crumbs)
3/4 cup seafood breading
Black pepper, cayenne pepper, salt
iceberg lettuce (for serving)

TO MAKE THE SAUCE:
Mix all the sauce ingredients together, chill 1 hour or more.

TO PREPARE THE SHRIMP:
Whisk egg and milk together set aside. Put self rising flour in another bowl. Mix in 9x13 pan panko and breading salt, and peppers to taste.

First coat shrimp in flour, then dip in egg mixture, finally put into panko breading. You will have to do about 10 shrimp at a time, coating well then laying them out on a platter to be fried.

Fry in batches (don’t over load the fryer). Fry at 350 degrees F for about three minutes until crispy.

After all the shrimp are cooked, stir together in large bowl with the bang bang sauce. Serve on a bed of iceberg lettuce.