BANG BANG SHRIMP

Ingredients

For the Shrimp & Batter

  • 265 g / 0.6 lbs large shrimp, peeled and deveined

  • ⅔ cup / 160 ml buttermilk

  • 1 tsp sriracha

  • ⅔ cup / 85 g cornstarch

  • 1 ½ tsp garlic powder

  • ¾ tsp onion powder

  • ¼ tsp MSG or salt

  • As needed vegetable oil (for frying)

For the Sauce

  • ¼ cup / 60 g mayo

  • 2 ½ tbsp Thai sweet chili sauce

  • 2 tbsp sriracha

  • ½ tbsp lemon juice

For Garnish

  • As needed chives or green onions, sliced

  • Optional chili oil

Method

  1. Marinate: Whisk the buttermilk and 1 tsp sriracha together. Soak the shrimp in the mixture for 20 minutes.

  2. Make Sauce: Combine the mayo, sweet chili sauce, 2 tbsp sriracha, and lemon juice. Set aside.

  3. Coat: Whisk together the cornstarch, garlic powder, onion powder, and salt/MSG. Drain the shrimp from the buttermilk, toss them in the dry mix, and shake off any excess.

  4. Fry: Heat the oil to 190°C / 375°F. Fry the shrimp for 4 minutes until golden. Drain on paper towels.

  5. Finish: Toss the crispy shrimp in the sauce and garnish with scallions and optional chili oil.

Additional Notes

  • Ease of Prep: This recipe is very straightforward and simple to follow. If you stick to the steps, it is nearly impossible to mess up.

  • Serving Suggestion: I served this dish with white rice and baby cucumbers.