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This recipe for Bang-Bang Shrimp, by Kim Ingram Soderberg, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Kim Ingram Soderberg Added: Wednesday, August 12, 2009
1 lb. shrimp, shelled and deveined. 1/2 c. mayonnaise 1/4 c. Thai sweet chilli sauce 3-5 drops hot chilli suace 3/4 c. cornstarch 2 scallions chopped.
Mix mayonnaise and sauces for coating. Bread shrimp in cornstarch. Deep fat fry shrimp until golden brown. Drain on paper towel. Place shrimp in bowl and coat with sauce. Serve in a lettuce lined bowl and top with chopped scallions.
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