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4
15 minutes
10 minutes
.
Author:Matt Hussey
1 lb shrimp, peeled and deveined
½ cup half-and-half
1 teaspoon vinegar or lemon juice (to mimic buttermilk)
1 tablespoon sriracha
1 cup cornstarch (for coating)
Peanut oil, for shallow frying
½ cup mayonnaise
1–2 tablespoons sriracha (adjust for heat)
¼ cup sweet chili sauce
1 teaspoon lime juice (optional)
In a bowl, combine the half-and-half, vinegar (or lemon juice), and sriracha. Add the shrimp and toss to coat. Let the shrimp marinate for about 5 minutes.
In a separate bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, and lime juice until smooth. Set the bang bang sauce aside.
Place the cornstarch in a shallow dish or bag. Remove the shrimp from the marinade and lightly coat each piece with cornstarch.
Preheat a griddle or skillet over medium heat and add a shallow layer of peanut oil.
Test the oil by placing one shrimp in the pan. If it sizzles immediately, the oil is ready.
Fry the shrimp for about 2–3 minutes per side, until golden brown and crispy.
Transfer the cooked shrimp to a wire rack so excess oil drains and the coating stays crispy.
Lightly steam the buns under a dome or cover, then toast them briefly on the griddle.
Toss the fried shrimp lightly with some of the bang bang sauce.
Place 4–5 shrimp into each bun, drizzle with additional sauce, and garnish with sliced red chili peppers if desired.
Serve immediately while the shrimp are hot and crispy.
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