Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup cornstarch
  • 1/4 cup rice flour
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 tbsp avocado oil for pan-frying
  • 1/2 cup Kewpie mayo
  • 1/4 cup Thai sweet chili sauce
  • 1.5 tbsp Sriracha
  • 1 tsp honey
  • 4 cups Napa cabbage, thinly shredded
  • 1/2 cup carrots, julienned
  • 2 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Whisk the sauce. In a small bowl, combine the 1/2 cup Kewpie mayo, 1/4 cup sweet chili sauce, 1.5 tbsp Sriracha, and 1 tsp honey until the color is a uniform, creamy coral.
  2. Prep the veggies. Thinly shred 4 cups of Napa cabbage and julienne 1/2 cup carrots.
  3. Dress the slaw. Toss the cabbage and carrots with 2 tbsp rice wine vinegar and 1 tsp toasted sesame oil until the leaves are lightly glossy. Note: Don't add salt yet; wait until the very end to keep it crisp.
  4. Dry the shrimp. Use paper towels to pat the 1 lb of shrimp until they no longer feel slippery.
  5. Mix the dredge. In a shallow dish, whisk together 1/2 cup cornstarch, 1/4 cup rice flour, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
  6. Coat the shrimp. Toss the shrimp in the starch mixture, pressing down slightly until every crevice is fully white and dry.
  7. Heat the oil. Add 2 tbsp avocado oil to your skillet over medium high heat until the oil shimmers and a pinch of flour sizzles instantly.
  8. Fry in batches. Place shrimp in the pan, leaving space between them, and cook for 2 minutes per side until the edges are golden and the center is opaque.
  9. Drain briefly. Move the shrimp to a wire rack or paper towel lined plate for 30 seconds until the excess oil is absorbed.
  10. Toss and serve. Place hot shrimp in a clean bowl, drizzle with the sauce, and toss gently. Serve immediately over the slaw and garnish with 1/4 cup chopped cilantro.