My husband Chris ordered Bang Bang Shrimp as an appetizer one evening, and we pretty much inhaled it. While not even remotely in the ‘clean eating’ category, this meal does fall into the ‘occasional exception’ category. Once in awhile, you just gotta cut loose and live a little … This combination of sweet + spicy + crunchy is just so dang good! Apparently, Bang Bang Shrimp is a thing … and we’re just late to the party. I topped the crispy rice noodles with a fresh mango pepper slaw, before adding the final layer of Bang Bang Shrimp, and it seems to add a certain 'je ne sais crois' ...Enough of my rambling... Here’s the recipe … Enjoy! It’s impressive enough for entertaining, but why wait - give it a try this weekend!
Mango, Sweet pepper and Jalapeño salad
2 ripe mangos peeled and sliced into thin strips
1 orange sweet pepper, seeded and sliced into thin strips
1 or 2 jalapeños seeded and sliced into thin strips. Using one jalapeño gives the mango salad a little kick, if your heat tolerance is higher, use two.
Combine the sliced mango and peppers in a medium-sized bowl.
Mix 2 tablespoons of rice vinegar in a small jar and add in a teaspoon of agave or honey and shake. Pour over mango salad, combine and refrigerate salad until needed.
Prepare the chili-siracha-mayo sauce
1/2 cup of mayonnaise
1/4 cup of sweet chili sauce
1/4 teaspoon Sriracha sauce
Stir until well combined and keep in fridge until needed.
Crispy rice noodles
1 package of thin, dried rice noodles
1 cup of oil for frying
Separate rice noodles by pulling apart into manageable amounts.
Using scissors, cut the noodles into 4- to 5-inch lengths.
Place oil in a medium size frying pan
Heat oil over medium-high heat until hot.
Take a noodle section and dunk the ends into the oil.
When the oil is hot enough, the submerged parts will ‘bloom' into puffy, crispy noodles.
If this doesn't happen, wait a little longer for the oil to heat up, then try again.
Drop small amounts of the noodles into the hot oil.
Have a utensil ready to flip them once, and then remove.
Cooking time is only a few seconds.
Place crispy noodles on paper towel to drain.
Leftovers can be stored in a covered container for a day or two. Does not need to be in fridge.
1 pound of shrimp, peeled and deveined
1/2 cup buttermilk
3/4 cup cornstarch
canola oil for frying.
chop a few green onions for garnish and set aside.
Combine raw shrimp and buttermilk in a bowl and stir to coat all of the shrimp.
Remove shrimp from buttermilk and drain in a colander.
Next, place drained shrimp in a clean bowl, add cornstarch and stir to coat all of the shrimp.
In a cast iron skillet or heavy bottomed pan, add 2-3 inches of canola oil and heat to 375 degrees. Fry shrimp until lightly browned, about 1 - 2 minutes on each side.
Drain briefly on paper towel and then mix fried shrimp with chili-siracha-mayo sauce.
Place a serving of crispy rice noodles in an over-sized bowl. Next add a layer of the mango salad
and top with sauced shrimp. Garnish with chopped green onions.
Then … get out the chop sticks and invite me over for dinner. :)
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