Bang Bang Shrimp

Method6 steps

1. 1

   Step 1: Stir the 1 cup buttermilk with the separate ½ tbsp Sriracha for the marinade. Add all 400 g peeled, deveined shrimp and stir to coat. Refrigerate for 20 minutes; mix the sauce and dry coating while they soak.

   Shrimp buttermilk soak · 20 minUses 1 cup buttermilk · Separate ½ tbsp Sriracha for marinade · 400 g peeled, deveined shrimp

   
2. 2

   Step 2: While the shrimp soak, whisk together ½ cup mayonnaise, 1 tbsp lemon juice, the separate 4 tbsp Sriracha for the sauce, and 5 tbsp Thai sweet chili sauce (the source ¼ cup plus 1 tbsp) until smooth. Set the sauce aside.

   Uses ½ cup mayonnaise · 1 tbsp lemon juice · Separate 4 tbsp Sriracha for sauce · 5 tbsp Thai sweet chili sauce, source ¼ cup plus 1 tbsp

   
3. 3

   Step 3: Mix the 1 cup cornstarch, 2 tsp garlic powder, 1 tsp onion powder and ½ tsp salt for the dry coating. The selected seasoning is salt; the author permits MSG instead, rather than in addition.

   Uses 1 cup cornstarch · 2 tsp garlic powder · 1 tsp onion powder · ½ tsp salt

4. 4

   Step 4: After the twenty-minute refrigerated soak, lift the shrimp from the prepared buttermilk marinade and let excess drip off. Coat each shrimp in the prepared seasoned cornstarch, shaking away excess. Discard the unused wet marinade and dry coating after raw-shrimp contact; their complete measured supplies are not necessarily all retained on the shrimp.

   Uses All shrimp after twenty-minute buttermilk soak · Coating from the prepared mixture; retained share unspecified

5. 5

   Step 5: Heat the 4-cup vegetable-oil frying bath to about 375°F (190°C), using enough depth to fry the shrimp freely. Fry the coated shrimp in uncrowded batches for about 4 minutes per batch, until crisp, golden and the shrimp flesh is opaque. Drain each batch on paper towels or a rack and let it cool slightly. Repeat until all coated shrimp are cooked, adjusting heat to maintain the frying temperature. The oil is a cooking bath, not an eaten four-cup ingredient.

   Fry each shrimp batch · 4 minUses Vegetable-oil frying bath from the 4-cup supply; more only if needed for depth · All coated shrimp, fried in uncrowded batches

6. 6

   Step 6: Toss all the cooked, drained fried shrimp with the prepared bang bang sauce. Finish with chives as desired and optional chili oil. Serve immediately, with ready cooked rice if desired. This makes 3 portions; optional rice is separate.

   Uses All fully cooked fried shrimp · All prepared bang bang sauce · Chives to garnish; amount unspecified · Optional chili oil; amount unspecified · Optional ready cooked rice; amount unspecified