Bang Bang Shrimp

How to Make Bang Bang Shrimp

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1. Mix the mayonnaise, sweet chilli sauce, sriracha and lime juice in a large bowl. Set aside.

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2. Pat the shrimp very dry with kitchen paper. Beat the egg with the water in a bowl. In another bowl, mix the cornflour, plain flour, paprika, garlic powder and salt.

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3. Heat the oil in a deep pan to 180°C / 350°F.

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4. Dip the shrimp in the egg, let the excess drip off, then toss them in the flour mixture until lightly coated. Shake off the excess.

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5. Fry the shrimp in 2 batches for 2 to 3 minutes each, until golden and crisp. Lift out onto kitchen paper to drain.

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6. Tip the hot shrimp into the sauce and toss gently until coated. Scatter with the spring onions and sesame seeds and serve at once.

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Tips for Making Bang Bang Shrimp

• Pat the shrimp very dry. Wet shrimp make the coating slide off, and the oil spit.
• Coat the shrimp only lightly. A thin layer of flour goes crisp, and a thick one turns heavy and doughy.
• Toss in the sauce at the last moment. The crunch lasts only a few minutes once it meets the creamy sauce.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve with Bang Bang Shrimp

• Shredded lettuce
• Steamed rice
• Cold beer

Storing & Reheating Bang Bang Shrimp

Best eaten at once. The sauce keeps in the fridge for 5 days. Fried shrimp do not reheat well.

Bang Bang Shrimp FAQ: Common Questions

Bang Bang Shrimp Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.