bang bang shrimp
60 Minutes - 2 Hours if Making Chili Sauce | Serves 4
Chili Sauce
2 Red Chilis like Fresno or Hatch
4 Garlic Cloves
1 tsp Ground Ginger
½ tsp Paprika
½ cup Rice Wine Vinegar
1 cup Water
¼ cup Granulated Sugar
Kosher Salt and Black Pepper to Taste
1 Tbsp Cornstarch Plus 2 Tbsp Water to Dilute
Finely mince or use a food processor to mince the chilis and garlic cloves. Place the chilis and garlic in a saucepan. Add the ginger, paprika, vinegar, water, sugar, kosher salt and black pepper. Place the pan on medium-high heat and bring to a boil. Boil the sauce for a few minutes and then add the cornstarch/water. Bring the sauce back to a boil. Immediately reduce to low heat and lightly simmer for 1-2 minutes to thicken. Cool for at least two hours. Thin the sauce with water if too thick after cooling.
Bang Bang Sauce
¾ cup Mayonnaise
2 Tbsp Chili Sauce
1 Tbsp Sriracha Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Honey
Kosher Salt to Taste
2 Scallions Chopped for Garnish
Combine all ingredients in a mixing bowl and mix until fully incorporated.
Shrimp Soak
1 lb 21/25 Shrimp Tail Removed
½ cup Buttermilk
1 tsp Sriracha Sauce
½ tsp Garlic Powder
Kosher Salt and Black Pepper to Taste
Combine all ingredients in a mixing bowl and mix together. Cover and cool for 30 minutes.
Dredge Mix
¼ cup Cornstarch
½ cup Rice Flour
½ tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Baking Powder
Mix all ingredients together.
Remove the shrimp from the liquid and shake off any excess. Dredge the shrimp in the dredge mix on all sides. Transfer to a drip grate to rest for at least 5 minutes. Heat approximately 3 cups of peanut oil in a large sauté pan to 350 degrees. Fry the shrimp for a few minutes on both sides. Transfer to a drip grate to allow the oil to drain. Drizzle with bang bang sauce and garnish with chopped scallions.