Tom Chien Khong Dau (Air Fryer Shrimp with Spicy Mayo), Made with Monk Fruit Sweetener
Vietnamese dishesFried DishesNationwide27 minutes
This takes under 30 minutes from start to finish. The shrimp wear a thin coat of cornstarch and crisp up in the air fryer without soaking up oil, then get tossed in Lean Mayo mixed with chili sauce.
Holding the crunch is the hard part, since sauce on hot shrimp softens the coating straight away. The cornstarch layer should stay thin, as a thick one turns powdery and slides off. Letting the shrimp cool a little before the sauce goes on keeps them crisp much longer.
This batch weighs about 478g, at roughly 171 calories per 100g.
Method
Rinse 200g fresh shrimp, remove the heads, peel and devein them, soak in a few changes of cold water, then drain.
Toss the shrimp with 1 teaspoon cooking oil and roll them through 30g cornstarch for a thin coat.
Lay the shrimp on the air fryer tray, spray lightly with oil and cook at 130 degrees C for 5 minutes, then turn and cook for another 2 to 3 minutes until golden and crisp.
Whisk 30g Lean Mayo, 15g chili sauce, 1 teaspoon kOBE Monk Fruit Blend, 1/4 teaspoon pepper and 1/4 teaspoon salt together in a small bowl.
Let the shrimp cool slightly, toss them quickly through the sauce, scatter over 30g mustard green sprouts and serve with 2 slices of bread or rice.
Tips
Shrimp that have cooled a little hold their crunch far longer once the sauce goes on.
The shrimp must be properly dry before the cornstarch, or the coating clumps and falls off in the basket.
A single layer with no overlap cooks evenly, while stacked shrimp come out crisp in places and soft in others.
kOBE Monk Fruit Blend dissolves slowly, so whisking the sauce, waiting 5 minutes and whisking again leaves it smooth.
For more heat, extra chili sauce keeps the body of the dressing better than chili powder does.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.