-
1
Note: Prep time includes marinating time for slaw.
-
2
Place shrimp in 1 cup milk and let sit in the refrigerator 1/2 hour.
-
3
In a bowl combine mayonnaise, sweet thai chili sauce, Sriracha, rice wine vinegar and garlic salt.
-
4
Remove 1 1/2 tablespoons of this sauce to a medium size bowl.
-
5
To it, add the apple cider vinegar, olive oil, celery seed, and a dash of salt and pepper; whisk together.
-
6
Add broccoli slaw and stir to combine; set aside.
-
7
Make this at least 1 hour before serving, stirring occasionally.
-
8
set aside.
-
9
To the remaining bowl of sauce, add Worcestershire, stone ground mustard, prepared horseradish, and the remaining 2 tablespoons milk.
-
10
Whisk together and refrigerate until needed.
-
11
Place flour and Old Bay in a bowl, mixing to combine.
-
12
Combine Panko, corn starch and 3/4 teaspoon salt in another bowl.
-
13
Heat up 2-3 inches of oil to 350 degrees F in a large pot or skillet.
-
14
Take shrimp out of milk.
-
15
Dip in flour mixture; dip back into milk and coat with panko mixture.
-
16
Fry in heated oil until golden brown, 3-4 minutes.
-
17
Drain on paper towels.
-
18
Cut hoagie buns in two, spread with butter and grill until golden brown.
-
19
Cover bottom bun with broccoli slaw, layer on 4-5 shrimp and drizzle liberally with reserved sauce.
