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Bang Bang Shrimp
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| Bang Bang Shrimp Ingredients: Spicy Sauce: | |
| ½ cup | mayonnaise |
| 4 teaspoons | chili garlic sauce |
| 1 teaspoon | granulated sugar |
| ½ teaspoon | rice vinegar |
| 1 | egg, beaten |
| 1 cup | milk |
| 3/4 cup | all-purpose flour |
| ½ cup | breadcrumbs |
| 1 teaspoon | salt |
| ½ teaspoon | ground black pepper |
| ½ teaspoon | rubbed, (ground) sage |
| ¼ teaspoon | onion powder |
| ¼ teaspoon | garlic powder |
| ¼ teaspoon | dried basil |
| 8 to 12 cups | vegetable shortening or oil |
| 16 to 18 medium | shrimp, peeled and deveined |
| Garnish: • 1 handful of mixed greens | |
| 1 | green onion, chopped, (green part only) |
Directions:
• Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.
• Combine the beaten egg with milk in a shallow bowl. Mix flour, crumbs, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl.
• Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.
• Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
• When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.
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