Spicy Fried Shrimp

Instructions

1. In a wide, shallow dish, combine the milk and egg. Add the shrimp and turn to coat well.
2. In a separate large bowl, combine the panko, flour, salt, pepper, onion powder, garlic powder, dried basil, and chili powder. Whisk to evenly distribute.
3. Pour the shrimp into the bowl of breading and toss to coat evenly. Then remove the shrimp from the breading mixture and dip them in the egg again. Add them back to the breading bowl once more and toss again to coat. The double-coating really gives a delicious, crispy exterior to the shrimp. Refrigerate the shrimp on a lined baking sheet for 30 mins to help the breading stick.
4. In the mean time, slice your green onions vertically in half, and then halve them again, and again until they are very thin. Then drop them in a bowl of ice water. stir them around a bit to separate them, and then place the bowl in the refrigerator.
5. Heat vegetable oil in a large, deep walled skillet or wok over medium high heat. Once the oil is hot enough (it should lightly bubble when the end of a wooden spoon is pressed into the middle of the pan), add a few shrimp at a time. Fry them until they become a nice, golden brown color, about 3 minutes. Be sure to flip them half-way through to evenly fry.
6. Remove the fried shrimp and set them on a paper-towel lined plate to drain excess oil. Continue until all of the shrimp are fried.
7. In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. This is basically the base they give you at Bonefish. I like to add a teaspoon of creamy peanut butter, but that's totally optional. Mix well.
8. Pour the sauce over the shrimp or serve it on the side. Remove the bowl of green onions from the fridge. Garnish with the ones that have curled up to your liking, and serve immediately.