Bang Bang Shrimp
Serving
Size : 4
1 ½ pounds shrimp -- peeled and deveined
½
cup cornstarch
2 teaspoons freshly ground black pepper
½
teaspoon freshly ground white pepper
½ teaspoon freshly
ground Szechuan peppercorns
1
tablespoon sea salt -- plus more for soaking shrimp
sauce:
½
cup mayonnaise
3 tablespoons Chili garlic sauce
dash sriracha sauce
1 teaspoon sugar
1 tablespoon
rice vinegar
Place shrimp in a large bowl and cover with cold water. Sprinkle generously with sea salt and let stand 5-10 minutes.
Whisk together cornstarch, peppers and 1 T. sea
salt. Place mixture in a Ziploc bag for coating shrimp.
Whisk together sauce ingredients and set aside.
Drain shrimp and rinse thoroughly.
Heat a deep fryer to 365.
Dredge
shrimp in cornstarch mixture. Add the shrimp to the fryer in batches and fry the shrimp quickly. Cook until shrimp are pink,
approx. 2 minutes. Toss shrimp in a bowl with some of the sauce and serve immediately.
Per Serving (excluding unknown items): 446 Calories; 26g Fat (52.8% calories
from fat); 35g Protein; 18g Carbohydrate; trace Dietary Fiber; 268mg Cholesterol; 1820mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 2 Fat; 0 Other Carbohydrates.
Serving Ideas : For ginger soy sauce: Peel fresh
ginger and grate on a microplane. In a small saucepan combine 1 T. minced fresh ginger, 1/2 cup soy sauce and 1 t. Thai red
curry paste. Bring to a boil, the remove from heat and allow to cool. Serve with shrimp.
