- 1 pound rock shrimp
- 3 egg whites, beaten
- 1 tablespoon Crystal hot sauce
- 1 cup cornstarch
- Vegetable Oil for frying
- Salt and pepper, to taste
- six 6-inch corn tortillas, warmed
- 6 tablespoons Sambal Mayo, or to taste
- 2 tablespoons Eel Sauce
- 3 tablespoons chopped Pickled Red Onions
- 1 ounce wasabi tobiko, or to taste
Combine the shrimp with the egg whites and hot sauce and let stand for 10 minutes.
In a large heavy cast iron skillet, pour enough oil into the pan so that it comes up about 1 ½ to 2 inches up the side of the pan. Heat the oil to 350° F.
Remove the shrimp from the marinade and toss with the cornstarch. Fry the shrimp, in batches, for 1 to 2 minutes or until golden brown and cooked through. Transfer the shrimp to a paper towel lined platter. Season with salt and pepper.
To make the tacos:
Spread about 11/2 teaspoons of the Sambal Mayo onto each tortilla. Divide the shrimp between the tortillas. Put about 1 teaspoons of the pickled red onion on top of the shrimp on each taco. Drizzle with the eel sauce and garnish each with about 1 teaspoon of wasabi tobiko. Garnish the tacos to taste with more of everything!
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