Tuesday, June 15, 2010

bang bang shrimp

1 pound jumbo shrimp... pealed and de-vained (i also tried this with boneless chicken thigh, and came out great).
1/2 cabbage (shredded)
3 scallions(sliced)
canola oil for deep frying

bang bang shrimp sauce:
1/2 cup mayonnaise
6 tsp. sweet thai chili sauce
3 tsp. sriracha hot chili sauce
1 tsp. rice vinegar
1 tsp. sherry vinegar
1 tsp. whole grain dijon mustard

shrimp/chicken thigh marinade:
1 cup milk
1tsp. kosher salt
1 tsp. paprika
1/2 tsp. fresh cracked black pepper
1/2 tsp. cayanne pepper

panko bread crumbs

prep time: 40 mins.
cook time: 5-8 mins.

mix all of the ingredients of the marinade in a medium size bowl. place your shrimp in the marinade and set aside for about 25 mins. mixing around ever so often.

mix all of the ingredients of the bang bang sauce in a medium size bowl, and set aside.

heat the canola oil in a pan over medium high heat for deep frying.

set up your breading station with one plate of cornstarch, and a second plate with panko. after your shrimp have marinated for about 25 mins. place them in the cornstarch. then back into the milk marinade, and then into the panko. i do one at a time and set on a plate until everything is breaded. after everything is breaded place the shrimp into the hot oil and deep fry for about 5-8 mins. or until everything is golden brown. you may need to do these in batches.

when the shrimp are finished frying drain the excess oil, and mix them into the bang bang sauce so that they are all coated evenly. place on a bed of cabbage, and sprinkle with scallions, and serve.

enjoy. :)


No comments:

Post a Comment