Asian Crispy Shrimp with Cabbage & Cocktail Punch

Published 03/16 2014 03:14PM

Updated 03/18 2014 12:41PM

Asian Crispy Shrimp with Dressing and Cabbage
Cocktail Punch

Asian Crispy Shrimp
1 lb. 16-20 ct. shrimp, peeled & deveined
Argo Cornstarch
Scallions, chopped

½ cup mayonnaise
1 teaspoon Hoisin sauce
1 tablespoon Sambal
1 teaspoon Sriracha

•First make dressing: in a bowl mix mayonnaise with Hoisin Sauce then add Sambal and Sriracha sauce.
•Dredge shrimp in Argo Cornstarch and place in fryer until lightly brown. Drain on paper towel.
•Place shrimp in a bowl and coat with the sauce.
•Serve in a lettuce lined bowl and top with chopped scallions before serving.

Cabbage Side Dish
1 head Napa cabbage, chopped
1 tablespoon Crispy Asian Shrimp Dressing

•Make sure cabbage is chopped and place in bowl. Add dressing and toss to coat. Serve as side.

Cocktail Punch
1 ½ oz. vodka
1 ½ oz. Citrus rum
1 oz. peach schnapps
1 oz. strawberry daiquiri mix
1 oz. Orange Strawberry Sunny Delight
Top with Sprite
½ lemon, garnish

•Add ice to shaker and serving glass.
•Add vodka, citrus rum, peach schnapps, daiquiri mix and Sunny Delight. Lid and shake to combine.
•Pour into serving glass, top with Sprite, garnish with ½ a lemon and serve.

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