Ingredients
1/4 cups Thai Sweet Chili Sauce
1 pound Shrimp, Peeled And Deveined
2 whole Eggs Plus A Splash Of Milk
1 cup Panko Breadcrumbs
1- 1/2 cup Cornstarch
1/2 teaspoons Salt
Method
Sources
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Recipe1M+
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sweet-spicy Thai sauce — spring roll dip, glaze, marinade
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
Peanut dipping sauce — satay skewers, spring rolls, noodles
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
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combine the mayo and thai sweet chili sauce in a large bowl. add the sriracha to taste. set aside. preheat oven to 375 degrees f. cut the tails off of the shrimp. combine the eggs and milk in a bowl, whisk together. combine the panko, cornstarch, and salt in another bowl. spray a oven-safe baking rack with nonstick spray. dip each piece of shrimp into the egg and milk mixture and then dredge in the panko and cornstarch. arrange the shrimp in a single layer on the baking rack. spray the top of the shrimp with nonstick spray. bake for about 10 minutes. gently flip the shrimp over and spray the other side with nonstick spray. bake for an additional 5-10 minutes or until the breading has turned golden brown on both sides. add the shrimp to the bowl with the sauce and stir in until the shrimp is evenly covered in the sauce. be careful not to knock off all the breading. serve!