½ cup mayonnaise
4 teaspoons chili garlic sauce (sambal sauce)
1 teaspoon granulated sugar
½ teaspoon rice vinegar
1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
½ cup panko breadcrumbs
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon rubbed (ground) sage
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil
8 to 12 cups vegetable shortening or oil
16 to 18 medium shrimp, peeled and deveined
1 handful of mixed greens
1 green onion, chopped (green part only)
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 ¼ 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.
Tidbits: You can also make this dish several days ahead by following the directions up to the frying stage. But, instead of frying for 3 to 4 minutes, flash fry the shrimp for just 45 seconds, and then let them cool. Pop the shrimp into a zip top bag and into the freezer. When you want to make the dish, simply fry the shrimp for 3 minutes, or until brown, and then coat with the sauce and garnish as instructed in step #5.