Copycat Bang Bang Shrimp
Ingreadient
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½ cup mayonnaise
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¼ cup Thai-style sweet chili sauce
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3 dashes Sriracha hot chile sauce, or to taste
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½ cup cornstarch, or as needed
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1 pound medium shrimp, peeled and deveined
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oil for frying
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8 lettuce leaves
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1 bunch green onion, chopped, or to taste
Direction
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Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.
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Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
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Transfer shrimp to paper towels to drain.
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Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp; toss gently to coat.
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Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green onion.
