BANG BANG SHRIMP (AKA Firecracker or Pow Pow Shrimp)

Bang Bang Shrimp is one of our favorite appetizers at a local restaurant.  I made my own version of this. . .it took a couple times, but my husband loves it and asks when can we have Bang Bang Shrimp again.  

Bang Bang Sauce

½ cup mayonnaise

¼ cup Thai sweet chili sauce

¼ cup Sriracha (you can use less, if desired)

1 T lemon juice 

Wet Batter

1 cup buttermilk

2 t Sriracha

Dry Batter

½ cup cornstarch

½ cup rice flour or all-purpose flour

2 t garlic powder

1 t onion powder

¾ t sea salt

½ t ground black pepper

Peanut or avocado oil, for frying

1 lb jumbo shrimp shrimp, peeled and deveined

Shredded romaine or cabbage for the bottom of each bowl

2 green onions, sliced, for garnish

Thai basil, for garnish

In a large bowl, mix together Bang Bang sauce and set aside.

In another bowl, mix together the Wet batter and add the shrimp to marinade for

15 to 20 minutes.

In a third bowl, mix together the Dry Batter and set aside.

Meanwhile, in a wok, add 2 inches of oil and heat until about 350 degrees F.

You can also test with the end of a wooden spoon to see if bubbles develop around it.

Dip shrimp in dry batter, a handful at a time and fry until golden, about 4 minutes.

Remove with a slotted spoon or a spider spoon to a large plate.

Toss the fried shrimp with the sauce and serve with hot steamed rice.

Garnish with scallions and Thai basil or cilantro.

Serves 2