
INGREDIENTS

Whisk together mayonnaise and siracha; set aside for shrimp.
To make mango slaw: Toss together cabbage, mango, daikon sprouts, lime juice, sesame oil,
3 teaspoons salt and pepper.
To prepare flour mixture: Toss together flours, cornstarch, 3 teaspoons salt and 6 teaspoons pepper.
Per order: Toss 5 ounces shrimp with flour and fry shrimp at 350 degrees F in soybean or canola oil for 3-1/2 minutes, until light golden brown and crispy. Remove shrimp from fryer, drain on paper towel; toss with siracha mayonnaise mixture and toasted sesame seeds.
To serve: Arrange 5 lettuce and shrimp on a rectangular plate. Garnish the shrimp with cilantro sprig and the plate with drops of siracha. Spoon about 1/3 cup mango slaw onto a small plate.
Source: Chef Scott Wallen, Upstream, Charlotte, NC
To make mango slaw: Toss together cabbage, mango, daikon sprouts, lime juice, sesame oil,
3 teaspoons salt and pepper.
To prepare flour mixture: Toss together flours, cornstarch, 3 teaspoons salt and 6 teaspoons pepper.
Per order: Toss 5 ounces shrimp with flour and fry shrimp at 350 degrees F in soybean or canola oil for 3-1/2 minutes, until light golden brown and crispy. Remove shrimp from fryer, drain on paper towel; toss with siracha mayonnaise mixture and toasted sesame seeds.
To serve: Arrange 5 lettuce and shrimp on a rectangular plate. Garnish the shrimp with cilantro sprig and the plate with drops of siracha. Spoon about 1/3 cup mango slaw onto a small plate.
Source: Chef Scott Wallen, Upstream, Charlotte, NC