Bang Bang Shrimp Spicy Crispy (Print Version)
# Ingredients:
→ For the Shrimp
01 -
450 g large shrimp, peeled and deveined
02 -
65 g all-purpose flour
03 -
32 g cornstarch
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
0.5 teaspoon paprika
07 -
Salt and freshly ground black pepper, to taste
08 -
1 large egg, beaten
09 -
120 ml buttermilk or whole milk
10 -
Vegetable oil, for frying
→ For the Bang Bang Sauce
11 -
120 g mayonnaise
12 -
45 ml sweet chili sauce
13 -
15–30 ml sriracha sauce, adjust to taste
14 -
15 ml honey, optional
15 -
5 ml rice vinegar, optional
→ Garnish (optional)
16 -
Chopped green onions
17 -
Sesame seeds
18 -
Lime wedges
# Instructions:
01 -
In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper until thoroughly combined.
02 -
In a separate bowl, blend the beaten egg with buttermilk until smooth.
03 -
Dip each shrimp into the egg mixture, then dredge in the flour mixture to ensure an even coating. Place on a tray and repeat with all shrimp.
04 -
Heat 5 cm of vegetable oil in a deep skillet over medium-high heat to 175°C. Working in batches, fry the coated shrimp for 2–3 minutes per side, until golden and crisp. Transfer to paper towels to drain excess oil.
05 -
In a bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. Stir until smooth. Adjust the spice and sweetness to taste.
06 -
Place the fried shrimp in a clean bowl. Pour the prepared sauce over and gently toss to coat evenly.
07 -
Sprinkle with chopped green onions and sesame seeds. Serve immediately with lime wedges, as desired.
# Notes:
01 -
For a lighter version, air-fry the shrimp at 200°C for 8–10 minutes, flipping halfway through.
02 -
Increase sriracha or add cayenne pepper for extra heat in the sauce.
03 -
Serve the shrimp over rice, in tacos, or with a side of coleslaw for a complete meal.
04 -
Adjust honey or type of chili sauce to modify the sweetness level of the sauce.