Firecracker Shrimp (Recipe from The Irons at Mystic Hilton)
Asian Slaw
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
Spicy Mayo
2 oz Siracha
4 oz. mayonnaise
Mix siracha and mayonnaise together until all incorporated. Place mayo in a squeeze bottle and set aside.
Shrimp
16 peeled and deveined 16/20 count shrimp tail on
Corn flour
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.
To assemble:
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.
