Follow these steps for perfect results
shrimp
cleaned and deveined
mayonnaise
huy fong chili-garlic sauce
thai sweet chili sauce
lemon juice
buttermilk
cornstarch
cayenne
garlic powder
onion powder
peanut oil
for frying
iceberg lettuce
chopped
green onion
finely chopped
Clean and devein the shrimp.
Soak shrimp in buttermilk for 1 hour in the refrigerator.
Chop the head of iceberg lettuce into 1/8 inch lengths and chill.
Finely chop the green onions.
Heat peanut oil in a deep fryer or large pot to 375 degrees Fahrenheit.
Combine cornstarch, cayenne, garlic powder, and onion powder in a bowl.
Combine mayonnaise, chili garlic sauce, sweet chili sauce, and lemon juice in a large bowl.
Dredge the shrimp in the cornstarch mixture, ensuring they are fully coated.
Fry the shrimp in peanut oil for 2-3 minutes, until golden brown and cooked through.
Remove the shrimp and drain on paper towels to remove excess oil.
Add the fried shrimp to the mayonnaise mixture and toss to coat evenly.
Serve the bang bang shrimp over a chilled bed of lettuce.
Sprinkle the chopped green onions on top as a garnish.
Expert advice for the best results
For extra crispiness, double dredge the shrimp in the cornstarch mixture.
Adjust the amount of chili-garlic sauce to your spice preference.
Make sure the oil is at the correct temperature for optimal frying.
Everything you need to know before you start
20 minutes
The sauce can be made ahead of time.
Serve immediately on a chilled platter with the lettuce as a bed and sprinkled with green onions.
Serve as an appetizer or a light meal.
Pair with steamed rice or noodles.
Offer a side of extra sauce for dipping.
The sweetness and acidity of Riesling complement the spicy and sweet flavors of the shrimp.
A light lager provides a refreshing contrast to the richness of the dish.
Discover the story behind this recipe
Fusion cuisine popular in American restaurants.
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