How to Make Bang Bang Sauce
These tender, deep fried shrimp are tossed in a sweet, spicy sauce. Great served as an appetizer or a main dish.
What do I need to get started?
- Medium raw shrimp – you want shrimp that is bite size
- Buttermilk – you can make your own version by adding 1 ½ teaspoons vinegar to the milk. Let it stand for 2 minutes then stir and use as you would buttermilk.
- Cornstarch – this is to coat the shrimp for frying
- Garlic powder – for seasoning
- Salt and pepper – to taste
- Mayonnaise – your favorite brand
- Sweet chili sauce – found at most grocery stores or oriental groceries or order online
- Sriracha – if you like a bit of spice or use all sweet chili sauce
- Oil – for frying use a canola or vegetable oil
- Green onion – optional, for serving
- Make sure your shrimp are deveined and shelled.
- Don’t let the cornstarch get clumpy, brush off any pieces.
- Gently coat with the sauce. The “breading” on the shrimp can slip off if not treated gently.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Bang Bang Shrimp
- 1 pound medium raw shrimp deveined and shelled
- ¾ cup buttermilk
- 1 teaspoon garlic powder
- ¾ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- ¼ cup sriracha
- Green onions sliced
- Oil for frying
- Heat one inch of oil in a skillet over medium heat.
- Mix the cornstarch, garlic powder, salt and pepper in a bowl.
- Dredge the shrimp in the buttermilk, then in the cornstarch and place in the hot oil.
- Cook each side for 2 minutes, then remove and place on a paper towel to drain.
- In a small bowl, combine the mayonnaise, sweet chili sauce and sriracha.
- Place the shrimp on a plate and pour the sauce over it, making sure to coat.
- Serve with your favorite sides.
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