Firecracker Shrimp (Recipe from The Irons at Mystic Hilton)
1 small head nappa cabbage, shredded
1 small head, red cabbage, shredded
1 bunch scallions, sliced on the bias
1 carrot shredded
4 oz Asian Zing Sauce
Toss all ingredients in a bowl and set aside
2 oz Siracha
4 oz. mayonnaise
Mix siracha and mayonnaise together until all incorporated. Place mayo in a squeeze bottle and set aside.
16 peeled and deveined 16/20 count shrimp tail on
All purpose flour
1 pint buttermilk
Mix corn flour and all purpose flour in a separate bowl. Set up a breading station with a bowl of the flour and a bowl of the buttermilk. Take shrimp and dredge into flour, buttermilk and flour again. Once done, carefully place into a pot of hot oil at 350 degrees and cook in oil for about 2 minutes. Remove from oil and place on a cookie sheet with paper towels to pat dry. Once dry, toss in Asian zing sauce until shrimp are evenly coated with sauce.
Toss the Asian slaw and neatly place the slaw in the middle of your vessel. Toss the shrimp and place in a line on top of the slaw. Using your squeeze bottle, decorate your plate with the siracha mayo. Garnish with bias cut green onions and serve.