Yield: 4 Servings

Ingredients:

16 each Shrimp 16/20 ct. size, peeled, deveined, tail on

2 each Eggs

2 tsp. Soy sauce

1/4 tsp. Sesame oil

1 tsp. Black pepper

2/3 cup Seasoned flour

pinch Salt and pepper

as needed Cooking oil

for service Sweet Chili Sauce

For the Chef Larry’s Tomato and Green Bean Salad:

1/2 cup Red baby grape tomatoes, halved

1/2 cup Yellow baby pear tomatoes, halved

1 cup Green beans, blanched

1/4 cup Onion, thinly sliced

1 tsp. Parsley, minced

1 1/2 tsp. Whole grain mustard

1 1/2 tsp. Seasoned rice wine vinegar

1 tsp. Balsamic vinegar

2 tsp. Olive oil

to season Salt

to season Fresh ground black pepper

Method:
Prepare Chef Larry’s Tomato and Green Bean Salad by combining tomatoes, green beans, onion, parsley, whole grain mustard, vinegar and olive oil. Season to taste with salt and fresh ground black pepper, reserve.

Combine egg, soy sauce and sesame oil. Mix well and pour over shrimp. Marinate under refrigeration for one hour.

Remove shrimp from marinade and dredge shrimp with seasoned flour. Fry shrimp until golden brown and place on a paper towel, Mound Chef Larry’s Tomato and Green Bean Salad in the center of each serving plate and surround with four shrimp. Drizzle with Sweet Chili Sauce and serve.

Chef Larry’s Notes:
Sweet Chili Sauce is available in the Asian Foods section of most markets.