Bang Bang Shrimp!
A friend of mine shared this recipe the other day along with the link to the original recipe. Ever since then I have been craving some Bang Bang Shrimp! I got the shrimp and printed out the recipe over the weekend. My oldest son, who would fry carrots if you let him, would not let me rest until I fixed them. So, I put him in charge of frying and I took care of the dredging. I have to admit we more than doubled the recipe, using 2 pounds of large shrimp. Luckily we ate as we went, cooking them in batches, because when my husband and younger son got home from the gym my husband inhaled about 40 of them….um, they are really good!
Enjoy! And thanks Rusti for a great recipe!
■16 Medium Shrimp, peeled and deveined
■½ Cup Mayonnaise
■6 tsp Sweet Thai Chili Sauce
■3 tsp Sriracha sauce
■2 tsp Rice vinegar
■1 Cup Milk
■1 Cup Panko Bread Crumbs
■½ Cup Corn Starch
■shredded cabbage (optional)
■scallions (optional)
In a bowl combine mayonnaise, sweet thai chili sauce, sarachi 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.
Source: http://thenoshery.com/2009/07/28/bang-bang-shrimp-throwdown/
