Bang Bang Shrimp
If you bought the shrimp and they’re not cleaned, go ahead and peel, devein and remove the tails from the shrimp.
In a medium bowl pour buttermilk and 1 teaspoon Sriracha. Add shrimp to the milk and marinate for 1 hour.
While shrimp is marinating, you’ll be making the batter and the sauce. In a medium bowl add corn starch, bread crumbs, paprika, onion powder and garlic powder. Stir and set aside.
In another medium bowl add mayonnaise, vinegaer, sweet chili sauce, garlic chili sauce, agave nectar and 1 teaspoon of Sriracha. Mix and set aside in the fridge, for now. (You’ll take the sauce out of the fridge to become room temperature when you start frying the shrimp.)
After the shrimp marinates, heat a few inches of oil in a pan to 350°F.
Drain the shrimp thoroughly and place in the corn starch mixture. Toss with your hands to coat shrimp.
Discard of the marinate and the corn starch mixture.
After the oil is heated, you may check if its ready by drizzling a little water into the oil and if it sizzles, its ready! Place a layer or shrimp, one at a time, into the frying oil, not overlapping any shrimp, cook shrimp for two minutes until golden. Use a slotted spoon or strainer and scoop shrimp out, place shrimp on a plate lined with paper towels. Repeat the process till all the shrimp is cooked. (If you’d like to keep the shrimp hot while the rest are cooking place the platter in the oven on warm.)
Pour half the sauce over the shrimp and toss, if all shrimp is not coated, add more sauce.
Place cooked shrimp in the bowl with shredded romaine lettuce, top with extra sauce if you like and top with scallions. Serve with white rice or plain as an appetizer.
Ingredients
1 pound raw shrimp
1 1/2 cups buttermilk
2 teaspoons Sriracha sauce, divided
1 cup corn starch
1/2 cup panko breadcrumbs
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup mayonnaise
1 1/2 teaspoons rice vinegar
3 tablespoons Thai sweet chili sauce
2 tablespoons garlic chili sauce
1 tablespoons agave nectar
oil for frying
Half a head of shredded lettuce
4 scallions sliced
