CRUNCHY SPICED SHRIMP – BANG BANG SHRIMP
- Oil, for frying
- 2 1/2 lbs shrimp (I use large or jumbo, Bonefish Grill uses small)
- 4 eggs
- 1 1/2 cups flour
- 1 cup cornstarch
- 2 teaspoons salt, 1 teaspoon pepper
- 3/4 cup mayonnaise
- 1/2 – 1 1/2 Tablespoons Asian chili sauce, depending on how spicy you like your food
- 1 Tablespoon honey
- 1 small garlic clove, minced, optional
Adapted from pinterest.com
Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the shrimp.
Pour in about 2 – 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)
Peel and devein the shrimp.
Set up a breading station for the shrimp.
Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl. (I like using a pie pan.)
Dredge the shrimp in the flour/cornstarch.
Dip the shrimp in the eggs. Dredge one more time in the back into the flour/cornstarch mixture.
Bring the oil to a temperature of 350 degrees. Drop the shrimp in and fry for about 2 min, just until the breading is slightly golden and the shrimp is pink.
To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200 degree oven.
Toss the shrimp in the sauce (or serve on the side).
Serve on a bed of iceberg lettuce topped with sliced green onions as an appetizer or with rice as an entree.