Bang Bang Shrimp

Ingredients

• 500 g large peeled and deveined shrimp (Pat very dry with paper towels; leave the tails on if desired.)
• 1 tsp salt
• 0.5 tsp ground black pepper
• 0.5 cup all-purpose flour (For coating the shrimp.)
• 0.5 cup cornstarch (Helps create a crispier coating.)
• 1 large egg (Beaten.)
• 2 cup vegetable oil (For frying; not all the oil will be absorbed.)
• 0.5 cup mayonnaise (For the sauce.)
• 0.25 cup sweet chili sauce (Adjust to taste.)
• 2 tbsp sriracha sauce (Use less for a milder sauce.)
• 1 tbsp lime juice (Freshly squeezed.)
• 1 clove garlic (Finely grated or minced.)
• 2 tbsp green onion (Sliced, for garnish.)

Steps

1. 1

   Pat the shrimp dry with paper towels and season both sides with the salt and pepper. Removing excess moisture helps the coating adhere and become crispy.

2. 2

   Place the flour and cornstarch in a wide bowl and mix them together. In another bowl, beat the egg until the white and yolk are fully combined.

3. 3

   Dip each shrimp into the beaten egg and let the excess drip off. Then coat it completely with the flour and cornstarch mixture, pressing gently to form an even layer.

4. 4

   Heat the vegetable oil in a saucepan or deep skillet to approximately 175 °C. Check the temperature with a thermometer; the oil should bubble immediately around a small amount of coating, but it should not smoke.

5. 5

   Add the coated shrimp in batches, without overcrowding the skillet. Fry them for 2 to 3 minutes per side, until golden and opaque in the center.

6. 6

   Remove the shrimp with tongs or a slotted spoon and place them on a rack or a plate lined with paper towels. Repeat with the remaining shrimp and allow the oil to return to 175 °C between batches.

7. 7

   In a clean bowl, mix the mayonnaise, sweet chili sauce, sriracha, lime juice and garlic until smooth and creamy. Taste and adjust the heat or acidity if necessary.

8. 8

   Add the fried shrimp to the sauce and toss gently until coated without breaking the crispy coating.

9. 9

   Serve immediately, garnished with the sliced green onion. To preserve the texture, do not let the shrimp sit in the sauce longer than necessary.

Notes

The post states that the complete recipe is sent by direct message, but it does not include visible quantities or instructions. Therefore, this version is an approximate culinary reconstruction of the dish. To reheat, use an oven or air fryer at 190 °C for a few minutes; avoid the microwave because it will soften the coating.

Nutrition per serving

• appetizer
• seafood
• quick
• fried
• crispy
• spicy
• American-style
• for sharing