![]() Leave the shrimp to marinate in the mixture for at least 20 minutes but up to 6 hours in the fridge. Add half cup buttermilk, 1 tablespoon of cornstarch and a teaspoon or two of salt then mix well to ensure the shrimp is coated. Coat the shrimp: Peel and devein the shrimp then place in a medium bowl.I used canola oil but sunflower oil or any neutral vegetable oil will work. Sauce: Mayonnaise (I used a combination of Hellman’s and Kewpie mayo but use any store-bought mayo of your choice), Thai sweet chili sauce, sriracha and rice vinegar.You could absolutely coat the shrimp in Panko but it’s an unnecessary step in my opinion. Some recipes call for Panko breadcrumbs to add extra crunch. Breading: Buttermilk, flour, cornstarch and salt for the coating.You can use peeled shrimp but I find the texture of whole, unpeeled shrimp better. Shrimp: I used large shrimp/prawns and peeled and deveined them myself.The perfect appetizer or filling for tacos served with slaw/shredded cabbage and corn or flour tortillas. The fried shrimp is then tossed in a spicy mayo made with store-bought mayonnaise and sweet chilli sauce. I could honestly eat an entire plate of these delightful morsels.īang Bang shrimp is shrimp or prawns that are soaked in buttermilk then coated in seasoned flour and cornstarch before being fried until crisp and golden. Crispy fried shrimp is tossed with spicy mayonnaise and served hot. It’s the kind of thing I want everyone to make because it is just so damn good. This Bang Bang shrimp recipe is one of those. ![]() As a recipe developer, I stumble upon ideas and recipes that I feel very passionate about often. ![]()
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