I don’t know about you but I love Bang Bang Shrimp. Anytime I go to a restaurant and they have a version of this, I without fail, order it and devour it. It’s something that is delicious but really not all that complicated to make. The key to any Bang Bang Shrimp is the sauce, because without it, it’d just be fried Shrimp.
Bang Bang Shrimp
1/2 c Mayo
1/4 c Sweet Thai Chili Sauce
1/4 tsp Sriracha
1 lb Shrimp, raw, peeled, and deveined
1/2 c Buttermilk, fresh
3/4 c Arrowroot Powder or Cornstarch
Vegetable oil for Frying
Combine the Mayo, Chili sauce, and Sriracha in a bowl and set aside.
Heat about 2 inches of oil in a heavy bottomed pan or pot to 350-375 degrees. You’ll know its hot enough when it pops when you add batter to is.
While the oil heats up, add the shrimp and buttermilk in a bowl and toss to coat evenly.
Drain the excess buttermilk from the shrimp and in batches just before you are about to fry the shrimp toss in the arrowroot powder or cornstarch – this is particularly important because if the shrimp sits too long in the arrowroot or cornstarch it will become gummy when you fry them.
Fry the shrimp in small batches until golden brown, about 1-2 minutes per side.
Toss in the Bang Bang sauce and serve immediately.
Katastrophe Chef 