Bang Bang Shrimp
Bang Bang Shrimp
Ingredients
- 500g (1 lb) raw prawns, deveined, tail intact
- ½ tsp sea salt
- ¼ tsp ground white pepper
- ½ cup buttermilk
- vegetable oil, for deep-frying
- 2 cups cornflour (cornstarch)
- 2 cups iceberg lettuce, thinly shredded
- coriander (cilantro) sprigs, to serve (optional)
- ¼ cup whole egg mayonnaise
- 3 tbsp sweet chilli sauce
- 3 tsp sriracha
Instructions
- 1
Place the prawns into a large mixing bowl and add the salt, pepper and buttermilk. Combine everything then set aside.
- 2
For the spicy mayo sauce, place all of the ingredients into a bowl and mix until combined. Set aside.
- 3
Fill a wok one-third of the way up with vegetable oil and place over medium heat. The oil is hot enough for cooking at 180°C (350°F), or until a chopstick or wooden spoon dipped into the oil forms small bubbles.
- 4
Meanwhile, line a tray with paper towel. On a separate tray, spread the cornflour out. Transfer the prawns to the cornflour, then use your hands to coat them evenly until they have a craggly coating.
- 5
When the oil is at temperature, cook the prawns, in batches and turning often, for 3–4 minutes or until golden and crispy. Transfer to the lined tray to drain.
- 6
Add the shredded iceberg lettuce to a serving plate and spread into an even layer. Next, place the prawns into the bowl of spicy mayo sauce and toss everything together until the prawns are evenly coated.
- 7
Spoon the prawns out onto the lettuce and top with coriander sprigs, if using. Serve immediately.
