Empty My Fridge
Bang Bang Shrimp
Ingredients
- Prawn225 g
- Cornstarch2 tbsp
- Buttermilk120 ml
- Egg1
- Breadcrumb150 g
- Paprika1 tsp
- Salt½ tsp
- Black pepper½ tsp
- Garlic½ tsp
- Celery salt½ tsp
- White pepper¼ tsp
- Sunflower oil120 ml
- Mayonnaise120 ml
- Sweet chilli sauce2 tbsp
- Hot sauce1 tbsp
- Honey1 tsp
- Romaine lettuce · shredded1
- Scallion · chopped2
- Chili pepper · dried flakes thinly sliced1 tsp
Instructions
- Mix the mayonnaise, sweet chilli sauce, sriracha and honey in a small bowl for the bang bang sauce, then set aside.
- Pat the king prawns dry with kitchen paper.
- Put the cornflour in one bowl.
- Whisk the buttermilk and egg lightly together in a second bowl.
- In a third bowl, mix the panko, paprika, salt, black pepper, garlic salt, celery salt and white pepper.
- Dredge the prawns in cornflour, dip them in the buttermilk mixture, then coat them in the panko mixture. Set on a plate.
- Heat the sunflower oil in a large frying pan over medium-high heat.
- When the oil is hot, add the prawns and cook for 3-4 minutes, turning once, until golden brown.
- Move the prawns to a plate lined with kitchen paper to drain.
- Arrange the shredded romaine on a serving plate, top with the prawns and drizzle with 3 tbsp of the bang bang sauce. Sprinkle with the chopped spring onions and chilli flakes.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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