Wednesday, January 11, 2012

Bang Bang Shrimp


I can’t get enough of these little shrimp! The sauce is fantastic, but I recommend just dipping the fried shrimp in the sauce rather than coated them all at the same time because they aren’t as crispy. I’m not a huge fan of seasoning a breading that is going to be fried, but I follow the directions the first time before I do my own thing the next time. I would sprinkle the herbs and seasoning on after they come out of the oil rather than before. The reason is you just don’t taste it, it’s burned off and you wasted good flavor that should be there. If you’re going to bake them in the oven, then you can mix them in the coating, but any time you fry leave them out until after they come out of the fryer.

Bang Bang Shrimp
(Adapted from Fake Ginger)

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1 lb. medium shrimp, peeled and deveined

For the sauce:
1/2 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
For the egg mixture:
1 egg, beaten
1 cup milk

For the breading mixture:
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

For frying:
8 to 12 cups vegetable oil

Combine all ingredients for the sauce in a small bowl; cover and set aside.


Combine beaten egg with milk in shallow bowl; set aside.


Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.


Bread the shrimp by first coating each with the breading mixture.


Dip breaded shrimp into the egg and milk mixture, and then back into the breading.


Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying. I skipped this due to the amount of time I had and it worked fine.

Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.

When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.


When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.


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