Crunchy Shrimp With Sweet Chili Syrup - cooking recipe

Ingredients

None None FOR THE CHILI SYRUP
1/2 cup sugar
1/4 cup sweet chili sauce
4 None kaffir lime leaves, torn
1 None small piece fresh ginger, finely chopped
2 stalks fresh cilantro roots and stems, washed and sliced thinly
None None FOR THE SHRIMP
1 3/4 lbs medium shrimp, peeled and deveined, tails intact
1 1/2 cups panko breadcrumbs
1 tsp cracked black peppercorns
1 1/2 tsp piri piri seasoning
2 tsp sea salt flakes
1 None egg white, lightly beaten
None None Vegetable oil, for deep-frying
1 None fresh long red chili pepper, thinly sliced
2 tbsp chopped fresh cilantro leaves, for garnish

Preparation

For the chilli syrup, combine all ingredients and 1/2 cup water in a small saucepan on medium heat. Stir for 1-2 mins, or until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until sauce thickens slightly. Remove from heat. Let stand for 15 mins, then discard lime leaves.
Combine breadcrumbs, pepper, seasoning and salt in a medium bowl. Holding shrimp by the tail, dip one at a time into egg white, then coat in crumb mixture.
Fill a large saucepan or deep-fryer one-third full with oil. Heat to 350\u00b0F, or until a cube of bread turns golden in 10 seconds. Deep-fry shrimp, in batches, for about 1 min, or until cooked through and crisp. Drain on paper towels.
Sprinkle shrimp with chili pepper and cilantro leaves. Serve with sweet chili syrup for dipping.