How to make it

  • Combine all ingredients for chili sauce in a small bowl. Cover the sauce and
  • set it aside for now.
  • Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt,
  • black pepper, sage, onion powder, garlic powder, and basil in another
  • shallow bowl.
  • Heat shortening or oil to 350 degrees F. Use the amount of oil required by
  • your fryer.
  • Bread the shrimp by first coating each with the breading. Dip breaded shrimp
  • into the egg and milk mixture, and then back into the breading. Arrange the
  • coated shrimp on a plate and pop them into the fridge for at least 20
  • minutes. This step will help the breading to stick on the shrimp when they
  • are frying.
  • When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden
  • brown. Drain on a rack or paper towels. When all of the shrimp have been
  • fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce
  • over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed
  • greens, then sprinkle the stack with chopped green onion.
  • Sprinkle with lemon juice.
  • *Serves 2 to 4 as an appetizer.

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