Panko Shrimp with Rocoto Pepper Mayonnaise

INSTRUCTIONS

1. Take out 3 small bowls. In one bowl, place the flour with the salt and the garlic powder. In the second bowl, add the egg and stir. In third bowl, place the panko.
2. Take a shrimp and dredge in flour (thin layer), then dip in the egg and, lastly, dredge in panko. Repeat until all shrimp are coated.
3. For the rocoto pepper mayonnaise, pour a drizzle of oil into a pan. Once oil is hot, add the rocoto (deveined and seeded), the onion (cut into medium-sized wedges), and 1 garlic clove. Season with salt and pepper. Sauté 3 Minutes and remove from heat. Blend the above ingredients with a drizzle of oil until reaching a rocoto paste consistency. Let cool.
4. Place a whole egg in a blender; blend and add the cup of oil until it takes on the texture of mayonnaise. Add ½ cup of the rocoto pepper paste and the mustard. Salt and pepper to taste.
5. Using the Instant Vortex panel, press Fry in Air, set time to 6 Minutes and temperature to 390˚F (200˚C). Press Start.
6. Once Add Food appears on the display, add the shrimp without overlapping. Spray or brush with oil. The oil is important so they don’t dry out.
7. Once Turn Food appears on the display, turn over the shrimp to cook evenly on both sides. Continue cooking until End appears on the display.
8. Once the shrimp are ready, let cool for a couple of minutes and serve with the sauce.