EBT-Friendly: 100% of ingredients

Made by Genio Ng

Follow him on:

Crispy, creamy, spicy, and ready in just 30 minutes — these bang bang shrimp are tossed in an irresistible sweet chili Sriracha sauce. Perfect over steamed rice with fresh chives and chili oil.

Ingredients

Ingredients:

0.5x

1x

2x

4x

 

Shrimp

•   400 g large shrimp (peeled and deveined)

 

Wet Batter

•   1 cup buttermilk
•   1/2 tbsp sriracha

 

Dry Batter

•   1 cup cornstarch
•   2 tsp garlic powder
•   1 tsp onion powder
•   1/2 tsp MSG (or salt)
•   4 cups vegetable oil (or more for frying)

 

Bang Bang Sauce

•   1/2 cup mayo
•   1/4 + 1 tbsp cup Thai sweet chili sauce
•   4 tbsp sriracha (or chili sauce)
•   1 tbsp lemon (juiced)

 

Garnish

•   chives
•   chili oil

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a bowl, add buttermilk, sriracha, and shrimp. Mix until the shrimp are evenly coated and set aside for 20 minutes.
2. In a separate bowl, combine mayo, Thai sweet chili sauce, sriracha, and lemon juice. Set aside.
3. For the dry batter, combine cornstarch, garlic powder, onion powder, and salt.
4. Remove the shrimp from the buttermilk mixture and shake off excess. Coat each shrimp in the cornstarch mixture, then shake off any excess.
5. Heat a pot of vegetable oil over medium-high heat. Fry the shrimp for 4 minutes or until golden brown and crispy. Set aside on a wire rack or paper towel to cool slightly.
6. Toss fried shrimp with the bang bang sauce, serve with hot steamed rice, and garnish with chives and chili oil. Enjoy!