Bang Bang Sauce:
1 cup Mayo
3 Tbl Chili Garlic Sauce (Maggi or other brand)
1 Tbl Thai Sweet Chili Sauce (Maggi or other brand)
1 ½ tsp Lemon Juice

Iceberg Lettuce
Seasoned Flour
1 ½ lbs raw shrimp
Peanut oil
4 Scallions
Buttermilk

1) Clean and de-vein 1 to 1 ½ lbs shrimp. Soak in buttermilk (in fridge) 30-45 minutes

2) Dredge shrimp in seasoned flour ( 1 ½ cup flour/ 1 tsp cayenne pepper/ 1 tbl ea. powdered garlic, powdered onion, black pepper and salt)

3) Deep fry shrimp 2 minutes in good clean peanut oil @ 350-360 degrees.

4) Remove shrimp and drain on paper towels.

5) Place shrimp in large bowl and add ½ of the Bang Bang Sauce and stir/toss to coat while warm. (add more sauce as needed to coat evenly)

6) Serve shrimp on bed of shredded iceberg lettuce and garnish with chopped green onions/scallions

 


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