Restaurant-Style Bang Bang Shrimp in Puerto Rico

Ingredients

• 12 oz raw shrimp (Peeled; approximately 16–20 shrimp.)
• 1 egg
• salt or seasoning (To taste; used to season the shrimp and flours.)
• 0.5 cup all-purpose flour (Mixed with the shrimp first.)
• 1.5 cup all-purpose flour (For the dry mixture; combined with the cornstarch. From this mixture, 2/3 cup is separated to prepare the wet batter.)
• 0.5 cup cornstarch (Corn flour; mixed with the flour for the dry coating.)
• 0.25 cup water (Mixed with the 2/3 cup of the flour mixture until a thin consistency is achieved.)
• oil for frying (Use plenty of oil; the amount absorbed will depend on the frying process.)
• 4 tbsp mayonnaise (Heaping tablespoons.)
• 2 tsp honey
• 0.5 tsp sriracha (Or to taste.)
• 1 tbsp water (To thin the sauce.)
• unagi sauce (Optional, for presentation.)
• scallions (Optional, for garnishing and serving.)

Steps

1. 1

   Prepare three medium bowls or containers: one for the shrimp, one for the wet mixture, and another for the dry mixture. Pat the shrimp dry with paper towels if they have excess moisture.

2. 2

   Place the shrimp in the first bowl. Season them with salt or seasoning to taste and add the egg. Mix until all the shrimp are well coated.

3. 3

   In another bowl, combine 1 1/2 cup all-purpose flour with 1/2 cup cornstarch and a little salt. Mix very well to distribute the cornstarch and seasoning.

4. 4

   Separate 2/3 cup of that flour and cornstarch mixture and place it in the second bowl designated for the wet batter. Add 1/4 cup water and whisk until smooth and lump-free; if necessary, adjust with a few drops of water so it remains thin.

5. 5

   Add 1/2 cup all-purpose flour to the seasoned shrimp. Mix with your hands until the flour adheres to the egg and forms a moist, slightly pasty layer around each shrimp.

6. 6

   Dip each shrimp into the wet batter, allowing the excess to drain off. Immediately coat it completely with the remaining dry flour and cornstarch mixture. Place the coated shrimp on a plate while you finish the rest.

7. 7

   Heat plenty of oil in a deep skillet over medium-high heat, approximately 175–180 °C. Fry the shrimp in batches, without overcrowding the skillet, so the oil maintains its temperature.

8. 8

   Fry the shrimp on both sides until golden, crispy, and completely opaque in the center, approximately 2–3 minutes per side depending on their size. Remove them with tongs or a slotted spoon and drain them on a rack or paper towels. Repeat with the remaining batches.

9. 9

   To prepare the sauce, place the mayonnaise, honey, sriracha, and 1 tablespoon water in a small bowl. Mix until smooth, creamy, and slightly thin.

10. 10

    Add some of the sauce to the fried shrimp and gently toss to coat them without breaking the coating. Use as much sauce as desired or serve some on the side for dipping.

11. 11

    Serve the shrimp and, if desired, garnish them with a little unagi sauce and scallions.

Notes

Fry the shrimp in batches so they remain crispy. The recipe indicates that the sauce can either be mixed in entirely or partially served on the side. Unagi sauce and scallions are presentation suggestions.

Nutrition per serving

• main course
• seafood
• fried
• crispy
• spicy
• Puerto Rican food
• restaurant-style
• for sharing