bang bang shrimp and fried rice

bang bang shrimp and fried rice
bang bang shrimp and fried rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup mayo

  • 4-5

    tsp. chili garlic sauce

  • 1

    tsp. granulated sugar

  • 1

    tsp. rice vinegar

  • 1/3

    cup panko breadcrumbs

  • 2

    tbsp. whole-wheat flour

  • 1/8

    tsp. salt

  • 1/8

    tsp. garlic powder

  • 1/8

    tsp. onion powder

  • 8

    oz. raw large tail-on shrimp (about 12 shrimp), peeled and deveined

  • 2

    tbsp. fat-free liquid egg substitute (like Egg Beaters Original)

  • 4

    cups cooked white rice

  • 2

    bulbs garlic, finely chopped

  • 2

    cm piece fresh ginger, peeled and julienned

  • 6

    shallots or 1 onion, sliced finely

  • 1

    cup frozen mixed vegetables, boiled and drained

  • 2

    eggs

  • 2

    tablespoons light soy sauce

  • 1/2

    teaspoon pepper

  • 4

    tablespoons cooking oil

Directions

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside. In a sealable plastic bag or container, combine panko breadcrumbs, flour, salt, garlic powder, and onion powder. Seal and shake to mix. Transfer to a plate, evenly spreading out the crumb mixture, and set aside. Make sure shrimp are as dry as possible. (Blot with paper towels to soak up moisture.) Transfer to a bowl, top with egg substitute, and gently toss to coat. One at a time, gently shake shrimp to remove excess egg substitute and then transfer to the crumb mixture. Flip to evenly coat with crumbs and place on the baking sheet, evenly spaced. Bake in the oven until cooked through and slightly crispy, about 15 minutes, carefully flipping shrimp about halfway through baking. Meanwhile, to make the sauce, combine mayo, sweet Asian chili sauce, and hot chili sauce in a microwave-safe bowl. Mix well. Microwave for 30 seconds, or until hot. Stir until smooth. Serve shrimp with sauce for dipping, or evenly spoon sauce over the shrimp. Enjoy! In a Chinese wok over medium flame, heat up the cooking oil. 2. Beat the eggs with a good pinch of salt and a small pinch of pepper. Add the garlic and ginger, and stir fry until fragrant. Add the sliced onion and fry until soft and caramelised. 3. 4. Add the rice, break up the lumps and stir fry until rice is loose. 5. Add in the light soy sauce, pepper and mixed vegetables to stir fry and mix well. Push the rice to one side and pour the beaten egg into the vacant part of the wok. Bury the egg with the rice and leave for 10 to 15 seconds. 6. 7. Fry for a further minute while mixing together.

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