This week I am excited to share my famous Crispy Bang Bang Shrimp recipe! These shrimp pack a punch of sweet and spicy flavour with a crispy crunch. Enjoy this recipe as your main course showstopper or an amazing appetizer to have along with drinks for your New Year’s Eve cocktail party. As 2021 rolls around, I’d like to wish you all a Happy New Year!
- ½ cup mayonnaise
- 2 tablespoons Thai sweet red chilli sauce
- 2 tablespoons pineapple juice
- ½ tablespoon lemon juice
- ½ tablespoon Sriracha sauce
- 1 kg 16/20 black tiger shrimp
- Salt to taste
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup Panko bread crumbs
- 1 teaspoon black pepper
- 1 teaspoon cayenne powder
- 1 teaspoon onion flakes
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 large eggs
- 2 teaspoons chopped green onion/scallions
- 1/2 teaspoon dried red chilli flakes
Whisk the ingredients together to combine. Store the sauce in the refrigerator until ready to use.
Peel, devein and butterfly shrimp (after deveining, cut into the shrimp back deeper). Salt the shrimp to your taste and set aside. Mix the dry ingredients in a bowl and set them aside. Beat the two eggs in a separate bowl.
Fill a wok halfway with oil and heat it until it reaches about 350 degrees F or a wooden utensil creates bubbles when placed in the oil. Setup a workstation to dip the shrimp into the egg and then coat them with the flour mixture. Add the shrimp in small batches to the hot oil and fry them until evenly golden and crispy. Transfer them into a colander to drain off any extra oil. Drizzle half the sauce mixture onto the shrimp and toss them lightly. Place them in a serving dish of your choice, I’ve used martini glasses!
Drizzle over the remaining sauce and sprinkle with green onion and red chili flakes.