Bang Bang Shrimp / Chicken / Zucchini
Servings: 4 servings
Ingredients
- 20 medium shrimp peeled and deveined
- ½ cup milk
- vegetable oil for deep frying
- Shrimp Breading:
- 1 egg beaten
- 1 cup milk
- ¾ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp rubbed ground sage
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp dried basil
- Spicy Chili Sauce:
- ½ cup mayonnaise
- 3 tsp chili garlic sauce sambal sauce or to taste
- 1 tsp granulated sugar
- 1 tsp rice vinegar
Instructions
- Put the shrimp and milk in a bowl. Soak the shrimp in the refrigerator for about 30 minutes.
- To Bread the Shrimp:
- In a shallow bowl beat the egg together with the milk. In another shallow bowl, combine the flour, panko, salt, black pepper, sage, onion powder, garlic powder.
- Remove shrimp from the milk and drain off excess, then dip into the breading mixture. Dip into the egg mixture, then back into the breading mixture. Put the coated shrimp on a wire rack and refrigerate for at least 30 minutes. This step will help the breading to stick on the shrimp when they are frying.
- Prepare Chili Sauce:
- Combine all ingredients for chili sauce in a bowl. Refrigerate until ready to use.
- To Serve:
- Heat enough oil to deep fry in a large pot to 350°. Fry the shrimp for 3 to 4 minutes or until golden brown. Drain on paper towels on a rack.
- Put the shrimp into a large bowl. Spoon the sauce over the shrimp and stir gently to coat. Serve on a bed of mixed greens, 5 shrimp per plate, then sprinkle with chopped green onion