Prep: 15 min
Cook: 10 min
Serves: 3
Bang bang shrimp is known for its crunchy coating and creamy sauce that balances sweetness with a spicy kick. This recipe creates a restaurant-style appetizer using simple ingredients and a quick homemade sauce. The shrimp are crisp on the outside and tender inside, making them ideal for serving as a starter, adding to rice bowls, or placing inside lettuce wraps.
Ingredients
- 400 g peeled and deveined shrimp
- 60 g cornstarch
- 1 egg, beaten
- ½ tsp garlic powder
- Salt and black pepper
- Oil for shallow-frying
For the sauce:
- 4 tbsp mayonnaise
- 2 tbsp sweet chili sauce
- 1–2 tsp sriracha
- 1 tsp lemon juice
Instructions
- Pat the shrimp dry and season with garlic powder, salt, and black pepper.
- Dip the shrimp in beaten egg, then coat lightly with cornstarch. Shake off any excess.
- Heat a shallow layer of oil in a skillet over medium-high heat.
- Fry the shrimp in batches for approximately 2–3 minutes per side, until golden and fully cooked. The centers should be opaque.
- In a separate bowl, combine mayonnaise, sweet chili sauce, sriracha, and lemon juice.
- Transfer the cooked shrimp to a paper-towel-lined plate briefly, then toss gently with the sauce just before serving.
- Garnish with sliced spring onions or sesame seeds.
Serving tip: Serve immediately with jasmine rice, shredded cabbage, or fresh cucumber. For a lighter version, cook the coated shrimp in an air fryer according to the appliance instructions, lightly spraying them with oil.
