Crispy, Crunchy and delicious Bang Bang shrimp inspired by PF Chang’s Chinese restaurant! This easy video recipe is so mouth-wateringly good! The combination of juicy shrimp coated in a sweet and spicy dynamite Bang Bang sauce is so moreish!
- Shrimp or King Prawns – 350g / 1 pound
- Cornflour – 2 tablespoons
- Plain Flour / All purpose flour – 200g / 1 ½ Cups
- Garlic Powder 2 x teaspoonsSalt – 1 1/2 teaspoons
- White Pepper – 1 teaspoon
- Fish sauce – 2 x tablespoon
- Egg – 1 x egg whisked
- Vegetable oil for frying
Bang Bang Sauce
- Mayonnaise x 220g / 1 x cup
- Siracha – 100g / ½ Cup
- Sweet chilli sauce – 100g / ½ Cups
- Honey – 2 x tablespoons
- Finley chopped chives or green onions /spring onions
- Green leafy salad leaves – 2x handfuls – rocket, arugula, spinach, baby leaf etc.
- To make the bang bang sauce add siracha sauce, mayonnaise, honey and 1 x tablespoon fish sauce to a medium size bowl. Stir with a whisk until the bang bang sauce is combined with all the ingredients
- Pre heat a cast iron skillet or large frying pan to a medium heat.
- In a separate bowl with the raw shrimp, pour in the whisked egg and fish sauce. Lightly flour a large plate or oven tray. In a small bowl add flour, cornflour, salt, white pepper, garlic powder to a small bowl and mix.
- To batter the shrimp using a tong dip the egg washed shrimp into the seasoned flour until fully coated in the flour dredge, then place onto the floured surface. Repeat until all the shrimp pieces are battered.
- Add a thin layer of oil to your skillet/pan, carefully place the shrimp inside, cook in batches for 2-3 minutes. Flip the shrimp over halfway through cooking so both sides are crispy. Once cooked place the shrimp on kitchen paper towels to drain off the excess oil, then transfer the into a large clean bowl.
- Pour in the bang bang sauce into the bowl of cooked shrimp, add as little or as much sauce as you like depending on your preference. The left-over sauce can be used as a dipping sauce or kept refrigerated for another dish.
- Serve the shrimp on a bed of leafy green salad leaves and garnish with some chopped chives.
Use a rubber/plastic plated tong when handling the shrimp, this type of tongs helps to not pull away the batter coating from the shrimp when transferring them onto the prepped non stick d floured surface and skillet when ready to fry.
Do not overload the pan when frying as the shrimp batter will not be crispy. Fry the shrimp in batches
The left-over bang bang sauce can be used as a dipping sauce or kept refrigerated for another dish. It’s an amazing sauce to add to sandwiches or a great salad dressing. This sauce will keep for 1 week in the fridge.
To cook the shrimp in an air fryer place the coated shrimp into the air fryer basket, ensuring each piece is spaced out. Air fry for 5 minutes at 375°F / 190 °C and then mix with bang bang sauce once cooked.
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Keywords: bang bang, shrimp, pf changs, dynamite shrimp, fried shrimp, dinner