TSR Version of Ruby Tuesday Thai Phoon Shrimp by To

Name: TSR Version of Ruby Tuesday Thai Phoon Shrimp by Todd Wilbur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup mayonnaise; 4 teaspoons chili-garlic sauce (Sambal sauce); 2 teaspoons granulated sugar; ¼ teaspoon ground cayenne pepper; ⅛ teaspoon ground paprika; 1 egg, beaten; 1 cup milk; 1 cup all-purpose flour; 1 teaspoon salt; ¾ teaspoon baking soda; ½ teaspoon ground black pepper; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ¼ teaspoon ground cayenne pepper; vegetable oil (for deep frying); 30 medium shrimp, peeled and de-veined

Servings: persons

½ cup mayonnaise
4 teaspoons chili-garlic sauce (Sambal sauce)
2 teaspoons granulated sugar
¼ teaspoon ground cayenne pepper
⅛ teaspoon ground paprika
1 egg, beaten
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
¾ teaspoon baking soda
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
vegetable oil (for deep frying)
30 medium shrimp, peeled and de-veined

1
Combine all ingredients for chili sauce in a small bowl.
2
Combine beaten egg with milk in a shallow bowl.
3
Mix in salt, baking soda, black pepper, onion powder, garlic powder, and cayenne pepper.
4
Bread the shrimp by first coating each with flour.
5
Dip floured shrimp into egg and milk mixture, and then back into the flour.
6
Arrange coated shrimp on a plate and pop them into the fridge for at least 10 minutes.
7
This step will help the breading to stick on the shrimp when frying.
8
When your oil is hot, fry 8 to 10 shrimp at a time for 3 to 4 minutes or until golden brown.
9
large bowl.
10
Spoon about 1/4 cup of the sauce over the shrimp and stir shrimp gently to coat.
11
Serve immediately with the remaining chili sauce on the side.
12
ENJOY !

999

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup mayonnaise, 4 teaspoons chili-garlic sauce (Sambal sauce), 2 teaspoons granulated sugar, ¼ teaspoon ground cayenne pepper, and more.

Yes, TSR Version of Ruby Tuesday Thai Phoon Shrimp by Todd Wilbur falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

TSR Version of Ruby Tuesday Thai Phoon Shrimp by Todd Wilbur

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions