Next, I prepare the coating by mixing the flour, cornstarch, garlic powder, paprika, and some more salt and pepper in another bowl. The combination of flour and cornstarch is my secret to achieving that extra crispy texture I crave. When the shrimp are ready, I dredge each piece in the flour mixture, ensuring they’re fully coated. Now comes the best part – frying! I heat the oil in my frying pan until it shimmers, and then I carefully add the shrimp in batches, making sure not to overcrowd the pan. After a few minutes, they turn a beautiful golden brown.
While the shrimp are frying, I whip up the creamy bang bang sauce. In a small bowl, I combine the mayonnaise, sweet chili sauce, and sriracha, stirring until everything is smooth and well-blended. The fragrance of that sauce swirling together gets my mouth watering! Once the shrimp are done, I place them on paper towels to drain any excess oil. Then, in a large bowl, I toss the crispy shrimp with the bang bang sauce, ensuring each piece is thoroughly coated. My kitchen is filled with a beautiful aroma—it’s pure bliss!
Pro Tips for Best Results
I tested this three ways: with and without the cornstarch, and trust me, the cornstarch makes all the difference! It creates that crunchy exterior that feels so satisfying when you bite into it. I learned the hard way that using too much oil can lead to soggy shrimp, so stick to about one inch of oil to keep it crispy. Also, don’t forget to let the shrimp rest on paper towels after frying; this step really helps achieve that perfect crunch by removing excess oil.
On the sauce side of things, I’ve discovered that adjusting the sriracha to your preference can make or break your bang bang shrimp experience. If you’re sensitive to heat, starting with just a teaspoon can give you a nice kick without overwhelming the dish. And if you love it spicy, go ahead and add more! Finding that balance can turn this dish into your personalized favorite.
Lastly, I like to serve my Bang Bang Shrimp with chopped green onions on top for a pop of color and a bit of fresh flavor. It makes such a difference visually—I often find that we “eat with our eyes” first!
Common Mistakes to Avoid
One common mistake I made early on was not letting the oil get hot enough before frying. If the oil isn’t hot, the shrimp will absorb too much oil and end up greasy rather than crispy. A simple trick is to drop a small piece of bread into the oil; if it sizzles and turns golden in about 60 seconds, it’s ready for frying! (See the next page below to continue…)