RUBY TUESDAY THAI PHOON SHRIMP

CHILI SAUCE:
1/2 cup mayonnaise
4 tsp. Chili Garlic Sauce (Sambal sauce)
2 tsp. granulated sugar
1/4 tsp. ground cayenne pepper
1/8 tsp. ground paprika
FOR THE SHRIMP:
1 egg, beaten
1 cup milk
1 cup all purpose flour
1 tsp. salt
3/4 tsp. baking soda
1/2 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp ground cayenne pepper
8 to 12 cups vegetable oil (for deep frying)
30 medium shrimp, peeled and de-veined
OPTIONAL GARNISH:
Bed of thinly sliced green leaf lettuce

1. Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.

2. Combine beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Mix in salt, baking soda, black pepper, onion powder, garlic powder, and cayenne pepper.

3. Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.

4. Bread the shrimp by first coating each with flour. Dip floured shrimp into egg and milk mixture, and then back into the flour. Arrange coated shrimp on a plate and pop them into the fridge for at least 10 minutes. This step will help the breading to stick on the shrimp when frying.

5. When your oil is hot, fry 8 to 10 shrimp at a time for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. Drop fried shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir shrimp gently to coat. Serve immediately with the remaining chili sauce on the side.

Serves 6 as an appetizer.

Tidbits: You can also make this dish many days ahead by following the directions up to the frying stage. 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 as instructed above.