5/20/10

bangbang shrimp




tender, crispy shrimp tossed in a creamy, spicy sauce. sooo good. exact words from my boyfriend - "no, not good-  these are insane!!!" i'm definitely making these again.  i used sriracha hot sauce, sweet chili sauce, mayo and rice wine vinegar for the sauce tossed with scallions- the flavors and textures of this dish are beyond mouth watering

here's the recipe-








  • 16 Medium Shrimp, peeled and deveined
  • 1/2 Cup Mayonnaise
  • 6 tsp Sweet Thai Chili Sauce
  • 3 tsp Sriracha sauce
  • 2 tsp Rice vinegar
  • 1 Cup Milk
  • 1 Cup Panko Bread Crumbs
  • 1/2 Cup Corn Starch
  • shredded cabbage (optional)
  • scallions (optional)
In a bowl combine mayonnaise, sweet thai chili sauce, sriracha chili sauce and rice vinegar. Whisk together until will combined, set aside.
Soak shrimp in bowl with milk. Prepare a bowl with panko bread crumbs and another with corn starch.  Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.
Heat a large skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon.  Drain fried shrimp on plate lined with paper towels.
In a large bowl combine fried shrimp with prepared sauce until evenly coated.  Pile high on a bed of shredded cabbage and garnish with scallions.

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