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Creamy Nobu Shrimp



1/2 cup veganaise or mayonnaise
1 teaspoon rice vinegar
2 teaspoon chili bean sauce
1 teaspoon Sriracha
1 teaspoon honey

1 lb of shrimp, shells removed and deveined
1 egg
1 cup plain flour
1/2 cup grapeseed oil
Dash of yuzu
1 tablespoon chives


Combine the veganaise, rice vinegar, chili bean paste, Siracha, and honey in a bowl and set aside.

Meanwhile, peel and devein your shrimp.

Whisk your egg in a small bowl.
Add flour to a separate medium-size bowl.
Place the shrimp into the egg, shake off the extra egg, and place it in the bowl with the flour. Shake off the exes flour and set aside (this can be done a couple of shrimp at a time).
In a medium-sized frying pan add enough grapeseed oil so you have about 1/2 inch of oil. Heat to medium-high.
Carefully add the shrimp to the hot oil and cook for 2 to 3 minutes on one side. Flip and cook for a couple more minutes. Remove the shrimp from the pan and place it on a wire rack over a baking sheet, this allows the excess oil to drain. When all the shrimp are cooked, place them into a serving dish. Add a dash of yuzu and combine. Add the creamy sauce and mix everything together. Top with chives and enjoy.