Bang Bang Shrimp
DESCRIPTION: “Tender, crispy, wild gulf shrimp tossed in a creamy, spicy sauce.”
This appetizer is an attractive dish with bang-up flavor. Especially if you like your food on the spicy side. The heat comes from the secret sauce near the Asian foods in your market – and while you’re in there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading; fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.
- ½ cup mayonnaise
- 4 teaspoons chili garlic sauce (sambal sauce)
- 1 teaspoons granulated sugar
- ½ teaspoon rice vinegar
- 1 egg, beaten
- 1 cup milk
- 3/4 cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon rubbed (ground) sage
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ t8 to 12 cups vegetable shorting or oil
- 16-18 medium shrimp, peeled and deveined
- 1 handful mix greens
- 1 green onion chopped (green part only)
- Combine all ingredients for chili sauce in a small bowl. Mix. Cover the sauce and set aside for now.
- Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion power, garlic powder, and basil in another shallow bowl.
- Heat shortening or oil to 350° degrees F. Use the amount of oil required by your fryer.
- Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least twenty (20) minutes. This step will help the breading to stick on the shrimp when they are frying.
- When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all the shrimp have been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onions.
- You can also make the dish several days ahead by following the directions up the frying sage. But, instead of frying for 3 to 4 minutes, flash fry the shrimp for just 45 seconds, and then let them cool. Pop the shrimp into a zip top bag and into the freezer. When you want to make the dish, simply fry the shrimp for 3 minutes or until golden brown, and then coat with the sauce and garish as instructed in step #5.
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