Bang Bang Shrimp

This is one of my new favorite appetizers. But aren't they all?! Because if I am posting it then it's nothing short of delicious aka post worthy.

This appie accompanied the Triple Cheese Mushrooms on Mother's Day when I did nothing but appetizers. They just make me happy. A happy sampling of a little bit of this & a little bit of that. For me, life is a like a buffet of appies, ya never know whatcha gonna get!

These have gained quite the popularity in many restaurants & since shrimp is one of my favorites I knew I had to make them right away. The pan only calls for enough oil to lightly fry the shrimp so don't go thinking of a scary deep fry. This was quite easy & did I mention delicious???!!!!!!!!!!!!!

BANG BANG SHRIMP

{ Printable Recipe Here }

1/2 cup light mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce *
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt & freshly ground pepper
1 1/4 pounds large shrimp, peeled & deveined (I like tail on)

M ake the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt & 1 tablespoon water in a large bowl; set aside.

P repare the shrimp: Heat about 2 inches of vegetable oil in a pan. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch & 1 teaspoon each salt & pepper in another shallow bowl.

W orking in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

T oss the shrimp with the prepared sauce.

{ Food for Thought }

I added quite a bit more chili sauce than what's stated above because I felt there was too much mayo. Just start out with what the recipe calls for & then add more chili sauce & honey according to your own taste. Also, use a good Asian style sauce. 

I also worked in batches so I had a master bowl for all the sauce & then used a separate bowl in which I placed a little sauce to coat each batch of freshly fried shrimp. 

You don't want the shrimp drenched in sauce, just lightly but thoroughly coated.

{ Linking Deliciously to Tempt My Tummy Tuesdays }

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And for Wordful Wednesday, here is something beautiful my boy made for his mama at school.

While other moms were 90 years old & cooked canned beans, he was spot on about everything.

{ Linking to Wordful Wednesdays at Seven Clown Circus }