Recipe courtesy of Pagoda Chinese Restaurant
Recipe courtesy of Pagoda Chinese Restaurant
Episode:
Takeout: Tastier at Home
Bang Bang Shrimp
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 3 servings
Share This Recipe
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 3 servings
Ingredients
4 tablespoons sweet chile sauce
2 tablespoons hot chile sauce
2 tablespoons shredded coconut
2 tablespoons lime juice
2 tablespoons mayonnaise
2 tablespoons soy sauce
16 to 18 pieces 16/20-size shrimp, peeled, deveined and tails removed
Cornstarch, for dredging shrimp
Oil, for frying
Serving suggestion: steamed carrots and broccoli
Directions
- Mix together chile sauces, coconut, lime juice, mayonnaise and soy sauce in a bowl and refrigerate.
- Cook shrimp in boiling water until cooked through, about 4 minutes. Drain and coat evenly with cornstarch.
- Heat oil in a wok to about 350 degrees F.
- Add shrimp and fry until golden and slightly crispy, about 3 minutes. Remove from oil and allow to drain. Add the cooked shrimp to the refrigerated sauce and blend together.
- Garnish with steamed carrots and broccoli.
