Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1/2 cup (60g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) club soda or sparkling water
  • Vegetable oil, for frying
  • 1/2 cup (120ml) mayonnaise (Japanese Kewpie preferred)
  • 1/4 cup (60ml) sweet chili sauce (Mae Ploy brand recommended)
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • Chopped green onions (scallions), for garnish
  • Sesame seeds, for garnish

Instructions:

  1. Pat shrimp dry. In a bowl, combine cornstarch, flour, baking powder, salt, and pepper.
  2. In a separate bowl, whisk together the egg and club soda.
  3. Dredge each shrimp in the cornstarch mixture, then dip in the egg batter, ensuring they are fully coated. Marinate for 15 minutes in the fridge.
  4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  5. Fry shrimp in batches until golden brown and crispy, about 2-3 minutes per batch.
  6. Remove shrimp with a slotted spoon and drain on paper towels.
  7. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder until smooth. Taste and adjust seasoning as needed.
  8. Gently toss the crispy shrimp with the Bang Bang sauce until evenly coated.
  9. Garnish with chopped green onions and sesame seeds.
  10. Serve hot and enjoy! It's Bang Bang Shrimp from the Bonefish Grill inspired.