Bang Bang Shrimp
Source: combination of recipes
Sauce:
1/2 cup mayonnaise
1/4 cup Sweet Chili Thai Sauce *recipe below
few drops Sriracha Hot Chili Sauce (or to taste)
1 pound peeled and deveined shrimp
1/2 cup buttermilk plus few drops sriracha
3/4 cup cornstarch
oil for frying
lettuce
chopped scallions
Mix mayonnaise with Thai Sweet Chili Sauce. Add sriracha to taste.
Add oil to a depth of 2-3 inches in heavy bottomed pot or dutch oven. Heat to medium-hugh heat (375)
Add shrimp to buttermilk/sriracha mixture, toss to coat. Dredge the shrimp in cornstarch, transfer to platter in single layer.
Fry the shrimp until lightly browned, 3-5 minutes. Drain on paper towel.
Add shrimp to sauce and toss to coat.
Serve in a lettuce lined bowl, top with chopped scallions.
2 main dish servings, 4 appetizer servings
*Sweet Chili Thai Sauce
Source: adapted from picturetherecipe.com
1/4 cup water
1/2 cup rice vinegar (can sub white vinegar)
1/2 cup sugar
1 clove garlic, minced
1 T crushed red pepper flakes
1 T Siracha Hot sauce, or to taste
1 T cornstarch dissolved in 1 T water
1 1/2 tsp fish sauce (can sub 1/2 tsp salt)
Combine water, vinegar and sugar in small sauce pan. Bring to a boil and stir until sugar is dissolved.
Stir in garlic, crushed red pepper and Siracha
Add cornstarch/water mixture and stir until thickened.
Remove from heat and stir in fish sauce.