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Bang B-a-n-g Shrimp

16 years ago

Hello all,

I was in Costco a few days ago and the line was sooooo long I started reading the new Food**Network magazine. They have a spot on copy of the restaurant recipe for bang b-a-n-g shrimp. I made it and WOW!!

Get the oil on the stove -or- start your fryer to 350F

Vegetable oil for the frying (Don't use olive oil - the flavors don't mix well)

***I used a full quart oil in a 3 quart sauce pan to deep fry the shrimp

Sauce

1/2 cup Mayo (I used Kewpie Mayo)

1 TBSP ++ 1 TSP Asian chili sauce (I used Thai Sweet Red Chili Sauce)

2 TSP Honey

1 TBSP water

1/4 TSP salt (I did not use any)

Mix all sauce ingredients in bowl and set aside

Shrimp

1 & 1/4 pound medium or large raw shrimp

***PEEL and DEVEIN shrimp

2 large eggs

1/2 cup cornstarch

1/2 cup all purpose flour

salt and fresh ground black pepper to taste

Lettuce leaves for serving

Mix flour and cornstarch with salt and pepper in a shallow bowl

Wisk the eggs in a shallow bowl

Working in batches dredge the shrimp in the flour mixture shaking off excess

Dip the shrimp in the beaten egg

-then-

Dip the shrimp in the flour again

Fry shrimp in the hot oil until lightly golden - about 1-2 minutes

Remove shrimp from oil to draining rack -OR- paper towel lined plate

Toss shrimp in the sauce

Arrange the shrimp on lettuce leaves on serving platter or individual plates.

This is the recipe from the book. I found an easier way and my shrimp came out just as delicious. I made a batter so no double dipping needed!!color>

1/4 cup rice flour

1/4 cup all purpose flour

1/4 cup cornstarch

1/4 tsp salt

1/2 tsp fresh ground black pepper

2 large eggs whipped until mixed

Add eggs to measuring cup

Add cold water to eggs in cup to equal 3/4 cup total

I put the three flours and salt/pepper into a bowl and mixed them well. I added the whipped eggs & water to flour mixture and mixed until smooth. I dipped the shrimp into this batter and fried in the 350F oil until golden and then let drain on rack. When all of the shrimp had been fried I tossed them in the sauce and served over Romaine lettuce leaves.

DL

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