This easy Bang Bang Shrimp recipe brings together crispy and crispy fried shrimp in a sweet and creamy spicy chili sauce. The combination is so delicious you’ll wonder how you ever lived so long without it. You can serve these delicious prawns over rice, Chinese rice noodles or on their own as an appetizer.
- 1 tbsp Olive oil
- 1 clove (Coarse) Garlic, minced
- 1-½ tbsp rice vinegar
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons Sambal Oelek
- 2 teaspoons Cornstarch dissolved in 2 tablespoons of water
- ½ cups Mayonnaise
- 1 teaspoon Dear
- 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)
Heat the olive oil in a small saucepan over low heat. Add the minced garlic and cook for 1 minute, stirring constantly. Add rice vinegar, soy sauce, brown sugar and sambal oelek. Cook 1 to 2 minutes, stirring several times.
Stir the cornstarch slurry (2 teaspoons cornstarch dissolved in 2 tablespoons water) into the pan. Simmer for 1-2 minutes or until thickened slightly. Cover and remove from heat and set aside. Leave to cool for about 10 minutes.
In a small bowl, combine mayonnaise, honey and chilled chili sauce. Put aside.
Pat the prawns dry with paper towel. 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 the hot oil. Cook until lightly browned, flipping halfway through, about 1 to 1 1/2 minutes per side. Remove to paper towels to drain.
Gently stir the cooked shrimp into the sauce. Garnish with thinly sliced green onions and a pinch of crushed red pepper. Serve immediately.