Empty My Fridge
Bang Bang Shrimp
Ingredientes
- Prawn225 g
- Cornstarch2 colheres de sopa
- Buttermilk120 ml
- Egg1
- Breadcrumb150 g
- Paprika1 colher de chá
- Salt½ colher de chá
- Black pepper½ colher de chá
- Garlic½ colher de chá
- Celery salt½ colher de chá
- White pepper¼ colher de chá
- Sunflower oil120 ml
- Maionese120 ml
- Sweet chilli sauce2 colheres de sopa
- Hot sauce1 colher de sopa
- Honey1 colher de chá
- Romaine lettuce · shredded1
- Scallion · chopped2
- Chili pepper · dried flakes thinly sliced1 colher de chá
Modo de preparo
- 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.
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