Bang Bang Shrimp
This Bang Bang Shrimp appetizer is crispy, fried shrimp tossed in a creamy, spicy and slightly sweet sauce and served with a crunchy cabbage slaw. This version is inspired by the Rock Shrimp at Nobu--my absolute favorite!
Servings: 4
Cost: $10
Equipment
Ingredients
Cabbage Salad:
- 1 tablespoon white wine vinegar
- 1 tablespoon sesame oil
- Pinch kosher salt
- Pinch of white pepper (optional)
- 1/4 cabbage thinly sliced
Bang Bang Sauce:
- 1/3 cup mayonnaise (I like kewpie mayonnaise)
- 3 tablespoons thai sweet sauce
- 2 tablespoons sriracha
- 1 teaspoon rice wine vinegar
Batter:
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 3/4 cup cold sparkling water
- 1 ½ pound medium to large shrimp
Instructions
To Make the Cabbage Salad:
- In a medium bowl, mix together the white wine vinegar, sesame oil, kosher salt, white pepper and whisk. Add in the cabbage salad and set aside.
To Make the Bang Bang Sauce:
- To a small bowl, whisk together the mayonnaise, thai sweet sauce, Sriracha, rice wine vinegar and set aside.
To Make the Batter and Fry the Shrimp:
- In a medium bowl, whisk together the all-purpose flour, kosher salt and sparkling water. This is our batter.
- In a pan, pour in two to three inches of oil. Heat to 325F to 350F.
- Frying this in batches, dip a handful of shrimp into the batter. Allow the excess batter to drip off. Then drop in the oil and fry for about 3-4 minutes, until golden brown. Transfer to a bed of paper towels.
- Repeat with the remaining shrimp.
Nutrition
Calories: 287kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 447mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 26mg | Calcium: 30mg | Iron: 2mg
