|Photo and recipe come from Mattawa Mum|
1 pound raw shrimp-peeled, deveined, and tails removed
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
2-4 tablespoons Sriracha Sauce
1 tablespoon peanut butter
1/8 tablespoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup cornstarch
6 tablespoon vegetable oil
green onion, thinly sliced
In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha, Mayonnaise, and Peanut Butter. Taste-If it's not spicy enough, add more sriracha, set aside.
In a large bowl, toss shrimp with salt, black pepper and garlic powder.
Place cornstarch in a shallow dish. In another shallow dish, lightly whisk to eggs together to create an egg wash. Dip each piece of shrimp in corn start to coat, then dip into the egg wash.
Heat 6-8 tablespoons of oil in large skillet on high heat. When the oil is hot, carefully add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don't overcrowd the pan. Cook 30 seconds to 1 minute per side, until the shrimp are crispy.
Remove the shrimp to a paper towel lined plate to drain.
Add the shrimp to the spicy mayonnaise.
Warm the tortillas.
To serve, place a handful of chopped lettuce in the center of the warmed tortilla, spoon the shrimp on top and garnish with green onion.