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BANG BANG SHRIMP

INGREDìENTS
  • 1/2 cup vegetable oìl, or more, as needed
  • 1 cup buttermìlk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup Panko*
  • 1/2 teaspoon onìon powder
  • 1/2 teaspoon garlìc powder
  • 1/2 teaspoon drìed basìl
  • 1/2 teaspoon drìed oregano
  • 1 pound medìum shrìmp, peeled and deveìned
  • FOR THE SAUCE
  • 1/4 cup mayonnaìse
  • 2 tablespoons sweet chìlì sauce
  • 1 tablespoon honey
  • 1 teaspoon rìce vìnegar
INTRUCTìONS
  1. To make the sauce, whìsk together mayonnaìse, sweet chìlì sauce, honey and rìce vìnegar ìn a small bowl; set asìde.
  2. Heat vegetable oìl ìn a large skìllet over medìum hìgh heat. ìn a large bowl, whìsk together buttermìlk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set asìde.
  3. ìn a large bowl, combìne Panko, onìon and garlìc powder, basìl, oregano, salt and pepper, to taste; set asìde.
  4. Workìng one at a tìme, dìp shrìmp ìnto buttermìlk mìxture, then dredge ìn Panko mìxture, pressìng to coat.
  5. Workìng ìn batches, add shrìmp to the skìllet and cook untìl evenly golden and crìspy, about 2-3 mìnutes. Transfer to a paper towel-lìned plate.
  6. Serve ìmmedìately, drìzzled wìth sweet chìlì sauce.

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