Description
This easy Bang Bang Shrimp recipe brings crispy crunchy fried shrimp together in a spicy sweet and creamy chili sauce. The combination is so delectable that you will wonder how in the world you have lived this long without it. You can serve this delicious shrimp over rice, Chinese rice noodles or by itself as an appetizer.
Ingredients
- 1 Tablespoon Olive Oil
- 1 clove (Large) Garlic, Minced
- 1-½ Tablespoon Rice Vinegar
- 2 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Brown Sugar
- 3 Tablespoons Sambal Oelek
- 2 teaspoons Cornstarch Dissolved In 2 Tablespoons Water
- ½ cups Mayonnaise
- 1 teaspoon Honey
- 1 pound Shrimp, Peeled, Deveined And Tails Removed
- ½ cups Cornstarch
- Vegetable Or Canola Oil For Frying
- 1 Green Onion, Thinly Sliced
- Crushed Red Pepper (optional)
Preparation
Heat olive oil in small saucepan over low heat. Add minced garlic and cook for 1 minute, stirring constantly. Add rice vinegar, soy sauce, brown sugar and sambal oelek. Cook for 1–2 minutes, stirring several times.
Stir cornstarch slurry (2 teaspoons cornstarch dissolved in 2 tablespoons water) into the saucepan. Simmer for 1–2 minutes or until slightly thickened. Cover and remove from heat and set aside. Let cool for about 10 minutes.
In a small bowl, combine mayonnaise, honey and cooled chili sauce. Set aside.
Dry shrimp with paper towels. Heat about 1 inch of vegetable or canola oil to 375ºF in a heavy skillet, Dutch oven or stockpot. Put 1/2 cup cornstarch in a large resealable bag. Add shrimp and shake to coat. Working in small batches, add the shrimp to hot oil. Cook until lightly browned, flipping halfway through the cooking process, approximately 1 to 1 1/2 minutes each side. Remove to paper towels to drain.
Gently fold the cooked shrimp into the sauce. Top with thin sliced scallions and a sprinkle of crushed red pepper. Serve immediately.
