Shrimp Crunch Recipe

Prepare the Chili Aioli

In a bowl, whisk together mayonnaise, chili paste, minced garlic, lemon juice, and salt until well combined. Set aside in the refrigerator to chill.

Make the Pepper Slaw

In a large bowl, combine shredded cabbage, julienned red bell pepper, shredded carrot, and sliced green onions. In a separate bowl, whisk together rice vinegar, olive oil, salt, and pepper. Pour the dressing over the slaw mixture and toss to combine. Let it sit for about 10 minutes.

Prepare the Shrimp

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dip each shrimp first in flour, then in the egg, and finally coat in breadcrumbs.

Fry the Shrimp

In a large pot or deep fryer, heat oil to 350°F (175°C). Fry the shrimp in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Serve

Plate the crispy shrimp with a side of chili aioli for dipping and a generous serving of pepper slaw.