Recipe-Crispy Bang Bang Prawns

Get ready for a restaurant-quality appetizer right at home! These Bang Bang Prawns feature ultra-crispy, golden-brown shrimp tossed in a creamy, sweet, and slightly spicy sauce that is completely irresistible.

• Prep time: 15 minutes

• Cook time: 5 minutes

• Servings: 4

Ingredients

For the Prawns:

• 1 pound large prawns or shrimp, peeled and deveined (tails on or off)

• 1 cup buttermilk (or milk mixed with 1 tablespoon of lemon juice)

• 1/2 cup cornstarch

• 1/2 cup all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Vegetable or canola oil for frying

For the Bang Bang Sauce:

• 1/2 cup mayonnaise

• 2 to 3 tablespoons sweet Thai chili sauce (adjust to taste)

• 1 tablespoon Sriracha or chili garlic sauce (adjust for your preferred heat level)

• 1 teaspoon rice vinegar or fresh lime juice

• 1 teaspoon honey or maple syrup

For Garnish:

• Finely chopped green onions (scallions)

• A sprinkle of sesame seeds

Instructions

1. Prepare the Sauce

In a medium mixing bowl, whisk together the mayonnaise, sweet Thai chili sauce, Sriracha, rice vinegar, and honey until smooth. Cover and place in the refrigerator while you prepare the prawns.

2. Soak the Prawns

Place your peeled and deveined prawns into a bowl and pour the buttermilk over them. Let them soak for about 10 to 15 minutes. This tenderizes the shrimp and helps the coating stick.

3. Mix the Dry Coating

In a wide, shallow dish or large ziplock bag, combine the cornstarch, flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly.

4. Heat the Oil

Pour enough oil into a deep skillet or frying pan to reach about an inch up the sides. Heat the oil over medium-high heat to around 350°F (175°C). If you don’t have a thermometer, drop a tiny pinch of the flour mixture into the oil—if it immediately sizzles and floats, the oil is ready.

5. Bread and Fry

• Working in small batches, lift the prawns out of the buttermilk, letting any excess drip off.

• Dredge the prawns thoroughly in the dry flour-cornstarch mixture, shaking off any excess.

• Carefully drop the coated prawns into the hot oil. Fry them for about 2 to 3 minutes until they are golden brown and crispy.

• Use a slotted spoon or tongs to transfer the cooked prawns to a paper towel-lined plate or wire rack. Repeat with the remaining prawns.

6. Toss and Serve

Transfer the crispy fried prawns into a large bowl. Pour the chilled Bang Bang sauce over the top and gently toss until every prawn is evenly coated.

7. Garnish and Enjoy

Plate immediately, garnish with freshly chopped green onions and a sprinkle of sesame seeds, and serve hot!

Blogger Tips & Variations

• Baking Alternative: If you prefer not to deep fry, you can air fry the coated prawns at 400°F (200°C) for 8 to 10 minutes, spraying them generously with cooking oil spray halfway through.

• Serving Suggestion: Serve these over a bed of crisp shredded iceberg lettuce or alongside steamed jasmine rice for a complete meal.

Author: swoosh0018

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