Bang Bang Shrimp

Ingredients

• 3 łyżki mayonnaise
• 2 łyżki sweet chili sauce
• 1 łyżka sriracha sauce
• 0.5 łyżki lime juice
• 1 łyżka honey
• 450 g frozen blanched shrimp (completely thawed and drained)
• 1 egg (beaten)
• 5 łyżek corn flour (approximately; for coating)
• 1 cucumber (fresh, cut into sticks)
• 1 pęczek fresh scallions (finely chopped)
• oil (for deep-frying)
• salt (to taste)
• freshly ground black pepper (to taste)

Steps

1. 1

   In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Whisk thoroughly until smooth and creamy. Set aside.

2. 2

   Completely thaw the shrimp, then drain them thoroughly in a colander to remove excess water.

3. 3

   Transfer the drained shrimp to a bowl. Season with salt and pepper, add the beaten egg, and mix by hand so the egg coats each shrimp thoroughly.

4. 4

   Coat each shrimp thoroughly in the corn flour.

5. 5

   Heat the deep-frying oil thoroughly in a pot or deep skillet. Fry the shrimp for approximately 2–3 minutes, until the coating is golden and crisp. Keep an eye on the cooking time: blanched shrimp require only a short frying time; overcooking will cause them to shrink and become rubbery.

6. 6

   Remove the shrimp with a slotted spoon and drain excess oil on a paper towel.

7. 7

   Transfer the hot shrimp to a bowl, pour over the prepared Bang Bang sauce, and gently toss to coat them thoroughly.

8. 8

   Arrange the unseasoned fresh cucumber sticks in the bottom of serving bowls. Place the warm shrimp on top and generously sprinkle with the chopped scallions.

Notes

The frying time in the structured data appears to be incorrect (300 minutes was given); the approximately 2–3 minutes specified in the instructions was used. Fry blanched shrimp briefly to prevent them from becoming rubbery.

Nutrition per serving

• main course
• seafood
• crispy
• fried
• spicy
• Asian-inspired