Palmabella's Passions

1 lb. shrimp (20-25)
1/2 c. cornstarch
1 c. panko
1 cup milk
canola oil for frying

Sauce:

Whisk together:

1/2 c. mayo
2 T. Thai sweet chili sauce
1 T. Sriracha sauce
1 T. rice wine vinegar

Soak cleaned shrimp in milk. Dip shrimp into cornstarch, back into milk, then into panko. Repeat with all shrimp, filling a plate with the coated shrimp. Heat oil to 350 degrees in deep fryer or skillet. Fry shrimp until golden brown (about 5 minutes). Drain on paper towels. Toss shrimp in sauce.

I served my shrimp in martini glasses filled with garlic mashed potatoes! GREAT party food! Creamy, sweet, spicy, crunchy!