Pick off the leaves of the mint and basil.
Discard the stems. Chop the herbs. Add herbs
into a bowl with the coleslaw mix. Mix with sweet
chili sauce to coat and juice from all the lime
wedges. Season to taste with a little 1/4ts salt
and pepper. Set aside in the refrigerator to
marinade.
In another small bowl, combine the mayonnaise and
3ts sweet chili sauce. Add more chili sauce to
taste. Can add Sambal to taste if you'd like a
kick.
Pour egg whites into a bowl. Beat until frothy.
Add 4Tb of the cornstarch and mix together.
Season with salt. In another dish, combine the
4Tb of cornstarch and salt and pepper.
Dry shrimp with paper towels. Dredge in cornstarch
only mix. Then dip in egg mix to coat. Set aside
on plate.
In a large pan, add 1/4c of cooking oil. Heat to
medium. When the oil is hot, add shrimp in single
layer. Cook in batches and do not overcrowd the
pan. Cook for about 2-3 minutes until the shrimp
has puffed up and is golden brown. Flip. Transfer
shrimp to paper towel lined plate.
Add peanuts to the coleslaw and mix. Add shrimp
to a large bowl and add sweet chili mayonnaise
aioli to taste.
Plate rice and coleslaw with shrimp and serve
immediately.
Originally Submitted
11/20/2020
0 Out of 5 from
0 reviews
You can add this Sweet Chili Shrimp Rice with Coleslaw recipe to your own private DesktopCookbook.
