Bang Bang Shrimp
Bang Bang Shrimp is crunchy, sweet and a little spicy. It’s definitely time consuming if you choose a small dutch oven to fry your shrimp in. You’ll cook about 5 batches. You need to let your oil get back up to 350 degrees after each batch is done cooking. This means a thermometer is necessary. I use a candy thermometer for the job. Preheating oil takes some time so be sure to set the pot of oil over medium heat (I do it just under medium actually), first then put the lid on and start with the rest of the steps. If you’re patient and follow these steps you’ll be amazed this came from your own kitchen. Again, this is something you need to eat right away. The coating loses crunch quickly! You could even keep the sauce separate and dip each piece of shrimp in the sauce and never miss a crunch (which is one of the best parts of the dish).
Ingredients
- 2 lbs thawed, raw, shelled, deveined shrimp
- 1 1/2 c corn starch
- 2 c buttermilk
- 3/4 c mayo
- 1/2 c + 2 TB sweet Thai chili sauce
- 1 tsp sriracha
- 2 tsp rice vinegar
- 1 tb honey
- Peanut oil for frying
Tried this recipe?Let us know how it was!