Shrimp Salad Cocktail

1. Peel off the shrimps, devein and tail it off.
2. Rinse and toss the shrimp on a kitchen towel.
3. In a bowl, mix flour with a pinch of salt. In a different bowl, beat the eggs with soy sauce.
4. Dip the shrimps in the beaten eggs mix, then flour them lightly while finishing them off with a thin coat of cornstarch and breadcrumbs. Fry them for about 2 minutes each on both sides using Harvist 5. Extra Red Palm Fruit Oil. Toss off the access oil on a kitchen towel.
6. Meanwhile for the sauce, mix the mayonnaise, Sriracha, Thai sweet chili sauce, and also Harvist garlic-infused red palm oil in a bowl.
7. Combine the shrimp and the sauce. Make sure that all shrimp are fully coated with the sauce.
8. To serve, add in your salads and scoop the cooked shrimp into a cocktail glass.
9. Garnish them off with sesame seeds and black sesame seeds on top.