Recipe by Spankie
Large Shrimp dredge in season flour before frying, it adds an extra dimension of crispiness and flavor. Restaurant inspired recipe " Bang Bang Shrimp". Crispy fried shrimp toss in spicy sauce and served as a wonderful appetizer. Recipe found on www.justapinch.com. While a lovely appetizer, I prefer to serve as a main dish with fried noodles.
- 1 1⁄2 lbs fresh large tiger shrimp (peeled and deveined)
- peanut oil (for frying) or coconut oil
HOW TO MAKE SEASONED FLOUR
- 1⁄2 cup all-purpose flour
- 1⁄2 cup cornstarch
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
FOR THE SHRIMP
- 1⁄2 cup Thai sweet chili sauce
- 1⁄4 cup scallion, chopped (to garnish)
- 1 lemon, zest of, minced
Directions See How It's Made
- Preheat oil for frying between 350 - 360 ° F. While oil is heating, in a large Ziploc bag, add flour, cornstarch, Old Bay, garlic powder, cumin, and cayenne pepper. Place shrimp in bag and toss until shrimp is completely covered in season flour, then remove shrimp and shake off excess season flour and place on a plate to give coating a chance to adhere to shrimp.
- Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about 1 - 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain. Season with salt if desired (I'm pretty much "salt free" while cooking).
- To Serve, first place shrimp in a large bowl and add Thai Sweet Chili sauce to coat shrimp, then place on a serving platter and garnish with chopped scallions and lemon or lime zest if you desire.