Name: Bang Bang Shrimp
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pagoda, North Pole, AK

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Bang Bang Shrimp

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