While cruising the internet for mouthwatering possibilities, Kitchenclown came across this one for Bang Bang Shrimp. KC decided to give it a go, and is very happy she did! Crunchy panko and seasoned flour coat these little yumsters, which are then tossed with a slightly fiery sauce. What a delicious appetizer it made for one, (actually dinner), as only one was going to be involved in the consumption of it.Next time,( and there will surely be a next time), I’ll invite a friend to devour the scrumptiousness as well! Drop down a bit to view the devourability factor,(you’ll be glad you did), as the clown had a glitch in the photo upload!
1 lb.Shrimp, peeled and deveined
!/2 cup Hellman’s mayonnaise
4 to 5 teaspoons chili garlic sauce, such as Sriracha
1 teaspoon sugar
1 teaspoon seasoned rice vinegar
For the egg mixture:
1 egg, beaten
1 cup milk
For the breading mixture:
1/2 cup panko breadcrumbs
1/2 cup flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1 cup of vegetable oil for frying
1 scallion, green parts only, sliced diagonally for garnish
handfull of julienned lettuce to place the shrimp on.
Instructions: Mix all the ingredients for the sauce together in a small bowl. Taste and adjust seasonings. Mix the flour, panko, and seasonings together in another bowl. Beat the egg into the milk in another small bowl. Dip the shrimp first into the beaten egg-milk mixture, then into the panko-flour mixture. Then dip again, into the egg mixture and once more into the panko-flour mixture. Put the coated shrimp,side by side, on a plate, and place in the freezer for about 15 minutes, which will help keep the coating adhered. Heat the oil in a medium saucepan,until hot.Add the shrimp and fry till golden, about 30 seconds on one side.Flip and fry 30 seconds on the other.Drain on paper towels. Toss gently with the sauce. Place the shrimp atop the shredded lettuce, and garnish with the slivered scallions. Bliss I tell You…unadulterated bliss!
Yield 2 to 4 appetizer portions