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.