Bang Bang Shrimp
Directions
- 1Mix 1 cup of buttermilk, 3/4 cup all purpose flour, 1/2 cup cornstarch, 1 large egg, salt and pepper together. If you don't have buttermilk, mix 1 cup of milk and 1 tablespoon of vinegar, let sit for 10 minutes.
- 2In a separate ziploc bag, mix 1 cup of cornstarch, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.
- 3Add shrimp to wet batter, ensuring they are nicely coated.
- 4Add the shrimp to the dry batter and shake the bag to coat the shrimp evenly.
- 5Remove the shrimp from the bag, tapping off any excess powder, and let it sit for 10 minutes.
- 6Meanwhile, prepare the bang bang sauce by mixing 1/2 cup of Japanese mayo, 1/4 cup of Thai chili sauce, 1 tablespoon of honey, 1-2 tablespoons of sriracha, and 1 teaspoon of rice vinegar.
- 7Heat oil in a pan and pan-fry the shrimp until golden brown on both sides.
- 8Drizzle bang bang sauce over the cooked shrimp and mix gently.
- 9Garnish with scallions and serve.
Ingredients
- 1 cup buttermilk
- 1 cup milk
- 1 tablespoon vinegar
- 0.75 cup all purpose flour
- 0.5 cup cornstarch
- 1 large egg
- 1 salt
- 1 pepper
- 1 cup cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 cup japanese mayo
- 0.25 cup thai chili sauce
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- 1 tablespoon honey
- 1 lb shrimp
- 1 scallion
Equipment
measuring cupswhiskziploc bagbowltongsfrying pan