Good food must be shared. Again and again.

My job at P.F. Chang's paid off! For without it, I wouldn't have thought to try and replicate the oh so delicious

Martini Shrrawns:
great as an appetizer or even hand-in-hand with BBQ skewers or a tasty Asian entree

INGREDIENTS:

mayo
sweet chili sauce
sriracha (thai chili paste)
honey
scallions (cut into thin little ringlets)
the biggest prawns you can find (at least 2 per person.. no one likes a stingy cook!)
corn starch
cooking oil
salt and pepper to taste
*an option--a highly recommended one--is to use shredded carrots as a garnish or even to make this dish a salad

DIRECTIONS:

1. If you've purchased the shrimp peeled, deveined, and de-tailed, you're in luck. You get to skip a step! All you do is sprinkle salt and pepper to your clean shrimp.

2. Heat up a good amount of oil in a pan that will serve as your frying station. As this is going, set up the batter station (a.k.a. a pie pan or simply a large plate if you don't mind the mess of corn starch all over your kitchen). Lightly cover each prawn in it.

3. Throw the now dusted shrimp one by one into the hot oil. (P.S. Don't really throw them. That causes splatters!) All you need to do is flip them over once, cooking them evenly on both sides.

4. At any point, even ahead of time, you can make the sauce by combining the first four ingredients listed. As far as the amounts go, everything is a question of taste. The rule of thumb for my sauce follows the big-to-small rule according to how the ingredients are listed (meaning that I put the most mayo and the least honey). Constantly taste it and play with the ingredients to make the best possible sauce for these prawns. When you're satisfied, add scallions for some added flavor.

5. By now, everything should be prepared and ready to eat. Put the carrots at the bottom of your serving item of choice. (It's really cute to use martini glasses, which is where the name is derived, but any plate or bowl or cup will do!) Place the fried shrimp on top where they can drain some oil. I keep the sauce on the side to dip but you very well can pour it over everything. Just beware of soggy shrimp!

*I purposefully switched between calling the main part of this dish prawns and shrimp because I think they're the same. I've heard prawns are bigger versions of shrimp, though. As long as you get the biggest, baddest, best shrrawns for your belly and pocket you'll be good.