Bang Bang Shrimp

21 mins
Serves 1
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Directions

  1. 1Mix 1 cup of buttermilk, 3/4 cup all purpose flour, 1/2 cup cornstarch, 1 large egg, salt and pepper together. If you don't have buttermilk, mix 1 cup of milk and 1 tablespoon of vinegar, let sit for 10 minutes.
  2. 2Mix 1 cup of buttermilk, 3/4 cup all purpose flour, 1/2 cup cornstarch, 1 large egg, salt and pepper together. If you don't have buttermilk, mix 1 cup of milk and 1 tablespoon of vinegar, let sit for 10 minutes.
  3. 3Mix 1 cup of buttermilk, 3/4 cup all purpose flour, 1/2 cup cornstarch, 1 large egg, salt and pepper together. If you don't have buttermilk, mix 1 cup of milk and 1 tablespoon of vinegar, let sit for 10 minutes.
  4. 4In a separate ziploc bag, mix 1 cup of cornstarch, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.
  5. 5In a separate ziploc bag, mix 1 cup of cornstarch, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.
  6. 6In a separate ziploc bag, mix 1 cup of cornstarch, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.
  7. 7Add shrimp to wet batter, ensuring they are nicely coated.
  8. 8Add shrimp to wet batter, ensuring they are nicely coated.
  9. 9Add shrimp to wet batter, ensuring they are nicely coated.
  10. 10Add the shrimp to the dry batter and shake the bag to coat the shrimp evenly.
  11. 11Add the shrimp to the dry batter and shake the bag to coat the shrimp evenly.
  12. 12Add the shrimp to the dry batter and shake the bag to coat the shrimp evenly.
  13. 13Remove the shrimp from the bag, tapping off any excess powder, and let it sit for 10 minutes.
  14. 14Remove the shrimp from the bag, tapping off any excess powder, and let it sit for 10 minutes.
  15. 15Remove the shrimp from the bag, tapping off any excess powder, and let it sit for 10 minutes.
  16. 16Meanwhile, prepare the bang bang sauce by mixing 1/2 cup of Japanese mayo, 1/4 cup of Thai chili sauce, 1 tablespoon of honey, 1-2 tablespoons of sriracha, and 1 teaspoon of rice vinegar.
  17. 17Meanwhile, prepare the bang bang sauce by mixing 1/2 cup of Japanese mayo, 1/4 cup of Thai chili sauce, 1 tablespoon of honey, 1-2 tablespoons of sriracha, and 1 teaspoon of rice vinegar.
  18. 18Meanwhile, prepare the bang bang sauce by mixing 1/2 cup of Japanese mayo, 1/4 cup of Thai chili sauce, 1 tablespoon of honey, 1-2 tablespoons of sriracha, and 1 teaspoon of rice vinegar.
  19. 19Heat oil in a pan and pan-fry the shrimp until golden brown on both sides.
  20. 20Heat oil in a pan and pan-fry the shrimp until golden brown on both sides.
  21. 21Heat oil in a pan and pan-fry the shrimp until golden brown on both sides.
  22. 22Drizzle bang bang sauce over the cooked shrimp and mix gently.
  23. 23Drizzle bang bang sauce over the cooked shrimp and mix gently.
  24. 24Drizzle bang bang sauce over the cooked shrimp and mix gently.
  25. 25Garnish with scallions and serve.
  26. 26Garnish with scallions and serve.
  27. 27Garnish with scallions and serve.

Ingredients

  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 0.75 cup all purpose flour
  • 0.75 cup all purpose flour
  • 0.75 cup all purpose flour
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 0.5 cup japanese mayo
  • 0.5 cup japanese mayo
  • 0.5 cup japanese mayo
  • 0.25 cup thai chili sauce
  • 0.25 cup thai chili sauce
  • 0.25 cup thai chili sauce
  • 1 tablespoon sriracha
  • 1 tablespoon sriracha
  • 1 tablespoon sriracha
  • 1 teaspoon rice vinegar
  • 1 teaspoon rice vinegar
  • 1 teaspoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 lb shrimp
  • 1 lb shrimp
  • 1 lb shrimp
  • 1 scallion
  • 1 scallion
  • 1 scallion

Equipment

measuring cupswhiskziploc bagbowltongsfrying pan