You won’t be able to eat just one – the peanuts and panko create an amazing crispy crust for the shrimp! Add ½ cup of coconut milk if you want a creamy dip.
ingredients
Crispy Peanut Shrimp
Thai Ginger Dipping Sauce
directions
Add flour to a bowl or shallow baking dish. Beat together the eggs and milk in bowl. In another bowl, combine peanuts and panko crumbs together in a bowl or shallow baking dish.
Dredge the shrimp first in the flour then in the egg mixture and finally coat in peanut and panko mixture.
Add oil to a deep heavy-bottomed pot (Oil should come only ½ way up the pot). Heat oil to 325 degrees F. Be careful when adding the coated shrimp in batches of 6 into the hot oil. Fry shrimp until golden, about 1 to 2 minutes. Transfer to plate line with paper towel. Serve hot with Thai Ginger Dipping Sauce.
Add the honey, chiles, lemongrass, kaffir leaves, fish sauce, ginger, coriander and rice wine vinegar to a saucepan. Bring to a simmer. Serve the dip hot or cold with the shrimp. Serve with the Crispy Peanut Shrimp. Make 24 shrimp or 6 servings.