Bang Bang Shrimp: Difference between revisions
From McGough's Recipes
(Created page with "460px|frameless|right 240px|frameless|right {| class="wikitable" |- ! Prep !! Cook !! Total !! Servings |- | 10 M...") |
mNo edit summary |
||
Line 26: | Line 26: | ||
<br> <br> <br> <br> | <br> <br> <br> <br> | ||
<gallery mode="packed" heights= | <gallery mode="packed" heights=250px> | ||
Bang-Bang-Shrimp-2.jpg | Bang-Bang-Shrimp-2.jpg | ||
Bang-Bang-Shrimp-5.jpg | Bang-Bang-Shrimp-5.jpg |
Revision as of 13:29, 18 January 2023
Prep | Cook | Total | Servings |
---|---|---|---|
10 Min | 10 Min | 20 Min | 4 |
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
- 1 pound shrimp shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- canola oil for frying
Instructions
- In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
- In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
- Remove from the buttermilk and let excess liquid drain away.
- Coat the shrimp in cornstarch.
- In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees
- Fry the shrimp until lightly brown, 1-2 minutes on each side.
- Once fried coat with the sauce and serve immediately.