Fat Cat Sriracha Shrimp Recipe

Peppers Tuesday, April 30, 2019

• 1 1/4 cups mayonnaise
• 1/2 cup Fat Cat “Siamese” Sriracha (Chili Garlic Sauce)
• 2 1/2 pounds peeled and deveined shrimp
• 1/2 cup cornstarch, or as needed
• 2 cups vegetable oil for frying, or as needed
• 4 lettuce leaves (optional)
• 1/4 cup chopped green onion, or to taste

1. Stir mayonnaise and Fat Cat “Siamese” Sriracha (Chili Garlic Sauce) together in a large bowl.
2. Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
5. Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
6. Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.