Of course almost everyone loves bang bang shrimp but our Grand Son-In-Law Jeff seemed to love them most of all. As a result, we did the research and experimented until we were able to develop a recipe that rivaled those restaurant quality shrimp, so easily devoured as appetizers.
We added a little southern style flair (Siracha/White Pepper) which folks have come to appreciate .
1/2 Cup Mayonnaise
2 Tablespoons Siracha
1/3 Cup Sweet Chili Sauce
1 Teaspoon Rice Wine Vinegar
1/2 Cup Cornstartch
2 Beaten Eggs
2 Tablespoons of Water
3/4 Cup All Purpose Flour
1/2 Cup of Panko Breadcrumbs
1 Teaspoon of Kosher Salt
1/2 Teaspoon of Ground White Pepper
1/4 Teaspoon of Onion Powder
1/4 Teaspoon of Garlic Powder
1 Pound of Peeled and Deveined Shrimp
2-3 Cups of Canola Oil for Deep Frying
2 Cups of Mixed Greens
1 Chopped Green Onion
- In a small bowl, whisk together sauce ingredients.
- Put cornstarch in a small bowl.
- Put eggs and water in a small bowl and whisk.
- Put flour, panko, salt, pepper, onion powder and garlic powder in a small bowl and whisk together.
- Dry the shrimp with paper towels.
- Coat shrimp, one at a time, with cornstartch, then egg mixture, then bread crumb mixture.
- Put them all on a platter or board and place them in the refrigerator uncovered for 20 minutes.
- Heat oil in a heavy sauce pan to 350 degrees.
- Fry shrimp for near 3 to 4 minutes until golden brown.
- Place them on a paper towel to drain off the oil.
- Put shrimp in a large bowl, drizzle sauce on top, then lightly toss the shrimp in the sauce.
- Put greens in bowls, place shrimp on top, drizzle any additional sauce on top and then scatter chopped greens onions on top, and serve.
- Eating greens with the shrimp provides a nice taste balance.