Although I donâ€™t usually deep-fry, these shrimp from The Drake Hotelâ€™s award winning executive chef, they are so worth it.Â (You could grill the shrimp instead with a little olive oil and salt.) For a milder flavour remove the seeds and ribs from jalapeno before chopping and rinse the chopped red onion in cold water - pat dry before using.
Makes 4 to 6 servings
1. For sauce combine maple syrup, honey and hot sauce. For salsa combine cilantro, jalapeno and onion. Reserve.
2. Just before serving heat oil in a deep saucepan or a wok. Combine shrimp with egg whites. Remove shrimp, toss in cornstarch and gently add to hot oil. Cook in two or three batches. Cook until crisp and brown about 2 minutes. Drain on a wire rack set over a baking sheet.
3. Toss shrimp in maple sauce, drizzle with mayonnaise and sprinkle with salsa. Serve immediately.