Bang Bang Shrimp
Megan Carnahan
ingredients
Breading- 1 egg, beaten
- 1 cup milk
- 3/4 cup all purpose flour
- 1/2 cup Panko breadcrumbs
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground sage
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- 3/4 cup mayonnaise
- 6 tsp. chili garlic sauce (sambal sauce)
- 1 1/2 tsp. granulated sugar
- 1 tsp. rice vinegar
- 1 lb. Jumbo Shrimp (peeled & deveined)
- 8-12 cups vegetable oil
directions
- 1
Combine the beaten egg with milk in a shallow bowl.
- 2
Mix flour, panko, salt, black papper, sage, onion powder, garlic powder and basil in another shallow bowl.
- 3
Bread shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and put into the fridge for at least 20 minuntes. This will help the breading to stick on the shrimp when they are frying.
- 4
In the meantime, combine all ingredients for sauce in a small bowl. Cover the sauce and set it aside for now. Leave it at room temperature.
- 5
When ready to fry shrimp, heat oil to 350°F. When oil is hot, fry shrimp for 3-4 minutes, or until golden brown. Drain on paper towels. When all shrimp has been fried, place into large bowl. Spoon sauce over shrimp evenly and stir gently to coat all shrimp with sauce.
notes
The chili garlic sauce can be found in the asian section of the grocery store.
Source: Megan Carnahan
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