• Thaw and peel the shrimp if needed. Pat dry with kitchen paper to remove excess moisture.
  12 ounces medium shrimp
• In a bowl, mix together the salt and flour.
  1 cup all-purpose flour, ½ teaspoon salt
• In another bowl, break and beat the egg.
  1 egg beaten
• Place the panko breadcrumbs in another bowl.
  1 cup panko breadcrumbs
• One at a time, dip the shrimp into the flour, then into the egg and then last into the breadcrumbs to coat evenly. Shake off any excess at each stage. Place on parchment paper until ready to cook.

To Air Fry

• Dip the breaded shrimp in oil and place in the air fryer basket in a single layer.
  oil for frying
• Cook for 8 to 10 minutes at 400F / 200c, flipping them over halfway through cooking.

To Deep Fry

• Heat 2 to 3 inches of oil in a large pot - enough to cover the shrimp so that they are not resting on the bottom of the pan.
  oil for frying
• Once hot enough, fry the shrimp on both sides until golden brown, flipping with tongs if needed. This will take about 2 to 3 minutes on each side.
• Cook in batches and place on kitchen paper to drain excess oil.

Toss in the Sauce and Serve

• While still hot, place the breaded shrimp into a bowl, pour over the sweet chili sauce and gently coat the shrimp in the sauce.
  ½ cup Thai sweet chili sauce
• Serve with a sprinkle of sesame seeds.
  1 teaspoon sesame seeds