Introduction: Bang Bang (Rock) Shrimp
These gently fried shrimp are coated with a creamy, sweet sauce with a touch of spice! I had them at a restaurant once and fell in love! This is my take (copycat) on "Bang Bang" aka "Rock" Shrimp. Trust me, you won't know the difference! These shrimp are a great appetizer served in a fancy martini glass, or as a main course over a bed of rice. It's super versatile! They are really easy to make, extremely delicious, and bring that "going out to eat" feeling in the luxury of your own home! Let's get started!
· 1 pound small shrimp, cooked/tails removed
· ¼ cup milk
· ½ cup corn starch
· ¼ cup bread crumbs
· ½ tsp salt
· ¼ tsp black pepper
· ½ cup mayo
· 1 Tbl Sriracha (or more is you like it spicy!)
· 3 Tbl sweet and sour sauce
· Oil for frying
· Sesame seeds (optional)
· Chopped scallions (optional)
Step 1: Prep the Shrimp:
Put shrimp and milk in a bowl and mix. Let sit a few minutes.
Step 2: Coat the Shrimp:
In a large bag, add corn starch, bread crumbs, salt and pepper. Close the bag and shake to distribute the ingredients. Drain the shrimp and add them to the bag. Shake the bag around to coat the shrimp. Remove the shrimp, shaking off the excess coating.
Step 3: Make the Bang Bang Sauce:
Mix the mayo, sriracha, and sweet and sour sauce in a bowl.
Step 4: Fry!
Heat a deep fryer to 350 degrees F. If you don't have a deep fryer, you can fill a small sauce pan 2/3 full with oil and monitor the temperature with a candy thermometer. Fry the shrimp in batches for 3-5 minutes until the coating reaches a golden color. Remove from oil and drain on paper towels.
Step 5: Mix and Plate
Put the cooled shrimp into a bowl. Add half the sauce and mix. If you like it really saucy, add all the sauce. TIP!: you can always add more, but you can’t take it off! Plate the shrimp and garnish with sesame seeds and scallions as desired. ENJOY!!
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