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1. Peel off the shrimps, deveined and tail it off.

2. Rinse and toss the shrimp on a kitchen towel.

3. In a bowl, mix a 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 corn starch and breadcrumbs. Fry them for about 2 minutes each on both sides using Harvist Extra Red Palm Fruit Oil. Toss off the access oil on a kitchen towel.

5. Meanwhile for the sauce, mix the mayonnaise, Sriracha, Thai sweet chilli sauce and also Harvist garlic infused red palm oil in a bowl.

6. Combine the shrimps and the sauce. Make sure that all shrimps are fully coated with the sauce.

7. To serve, add in your salads and scoop the cooked shrimps in a cocktail glass.

8. Garnish them off with sesame seeds and black sesame seeds on top

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Photos and Recipe credited to @lourvecook