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Ingredients
- 1 pound shrimps peeled and deveined
- 1 cup corn flour
- 1 cup buttermilk
- Salt to taste
- Pepper to taste
- Canola oil for deep frying
For the sauce-
- 1 cup mayonnaise
- 4 teaspoon Thai sweet chili sauce
- 1 1/2 teaspoon sriracha or as per spice preference
- 1 teaspoon honey optional
For garnish-
- Green onions
- Toasted sesame seeds
Instructions
- Remove the head and peel the shell. Devein and clean it thoroughly.
- Using kitchen towel, pat dry shrimp completely.
- Pro-Tip: Your shrimp wont turn crispy as expected if you do not dry it completely.
- I like to season my batter for coating shrimp. If you are not particular about seasoning, skip it. Well seasoned shrimps are so much better than bland ones.
- Prepare flour mix but whisking corn flour, salt and pepper to taste.
- Prepare buttermilk but whisking in a dash of salt.
- Soak cleaned and dry shrimp in buttermilk mix for about a minute. DO NOT marinate shrimp for longer. Shrimp will begin to cook in buttermilk if left longer.
- Remove shrimp from buttermilk.
- Coat it well in corn flour. Shake off excess flour.
- Pro-Tip: use one hand to coat shrimp in liquid marinade and the other hand to coat in dry marinade. No more cakey hands!
- Heat canola oil in a pan.
- Deep fry shrimps in hot canoli oil for about 1 to 2 minutes on each sides or until golden brown.
- Pro-Tip: Fry shrimp in batches, do not crowd the pan.
- Oil should be hot to get golden brown fried shrimp. Use thermometer in case you want to be safe. Heat up oil to 375 degrees, then start frying shrimps.
- Remove fried shrimp from oil and place it on plate lined with kitchen paper to absorb excess oil.
- Pour to your hearts content bang bang sauce over the shrimp, toss to coat evenly. You can drizzle the sauce over bang bang shrimp if you prefer it that way.
- If you are left with little sauce, use it for dipping.
- Sprinkle green onions on top, little sesame seeds.
- Serve bang bang shrimp immediately over a bed of iceberg lettuce leaf.
- Any leftover sauce can be used for dipping.
This article and recipe adapted from this site
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