Ingredients
Shrimp and Coating
- 1 lb Jumbo Shrimp, peeled and deveined
- 1 cup buttermilk (or substitute with 1 cup whole milk plus 1 tablespoon lemon juice, let sit for 5 minutes)
- ¾ cup cornstarch (or substitute with potato starch/tapioca starch)
- 1 cup vegetable oil (or any neutral oil)
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 green onion, finely chopped for garnish
Bang Bang Sauce
- ½ cup Japanese mayonnaise (or substitute with regular mayonnaise)
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha (add more for extra spiciness)
Instructions
- Marinate the Shrimp: In a medium bowl, combine peeled and deveined shrimp with buttermilk. Let the shrimp soak for 10 minutes to tenderize and enhance moisture retention during cooking.
- Prepare the Sauce: In a small bowl, whisk together Japanese mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside for later use.
- Mix the Coating: In a shallow bowl or baking sheet, thoroughly whisk together cornstarch, salt, garlic powder, and black pepper to create an even dredging mixture.
- Coat the Shrimp: Dredge each shrimp on both sides in the cornstarch mixture, ensuring full and even coating for optimal crispiness.
- Heat Oil: Pour vegetable oil into a large 10-inch skillet or heavy-bottom pan and heat over medium heat until it reaches 350°F (175°C) as measured with a digital instant-read thermometer.
- Fry the Shrimp: Fry the shrimp in batches to avoid overcrowding, cooking each side for approximately 1.5 minutes until golden brown and crispy. Avoid overcooking to keep shrimp tender.
- Drain Excess Oil: Remove fried shrimp and place them on a wire rack or paper towel-lined plate to allow excess oil to drain, ensuring crisp texture.
- Toss with Sauce: Transfer the crispy shrimp to a large bowl, pour the prepared Bang Bang Sauce over the top, and gently toss to evenly coat each piece.
- Garnish and Serve: Sprinkle finely chopped green onion over the shrimp for a fresh finish. Serve immediately and enjoy!
Notes
- For a gluten-free version, ensure to use gluten-free cornstarch and sweet chili sauce.
- You can substitute buttermilk with whole milk plus lemon juice as an effective tenderizing alternative.
- Adjust the amount of sriracha according to your preferred spice level.
- To make this dish healthier, air frying the shrimp is a great alternative to deep frying.
- Serve as an appetizer or a side dish alongside steamed rice or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian, South-East Asian
