Now here’s a retro recipe that needs some love: bang bang shrimp. Or bang bang prawns. Regardless of what you want to call this classic, one thing’s for certain – nostalgia never tasted so good.
Bang Bang Shrimp
500g (1 lb) raw prawns, deveined, tail intact
½ tsp sea salt
¼ tsp ground white pepper
½ cup buttermilk
vegetable oil, for deep-frying
2 cups cornflour (cornstarch)
2 cups iceberg lettuce, thinly shredded
coriander (cilantro) sprigs, to serve (optional)
Spicy mayo sauce
¼ cup whole egg mayonnaise
3 tbsp sweet chilli sauce
3 tsp sriracha
- Place the prawns into a large mixing bowl and add the salt, pepper and buttermilk. Combine everything then set aside.
- For the spicy mayo sauce, place all of the ingredients into a bowl and mix until combined. Set aside.
- Fill a wok one-third of the way up with vegetable oil and place over medium heat. The oil is hot enough for cooking at 180°C (350°F), or until a chopstick or wooden spoon dipped into the oil forms small bubbles.
- Meanwhile, line a tray with paper towel. On a separate tray, spread the cornflour out. Transfer the prawns to the cornflour, then use your hands to coat them evenly until they have a craggly coating.
- When the oil is at temperature, cook the prawns, in batches and turning often, for 3–4 minutes or until golden and crispy. Transfer to the lined tray to drain.
- Add the shredded iceberg lettuce to a serving plate and spread into an even layer. Next, place the prawns into the bowl of spicy mayo sauce and toss everything together until the prawns are evenly coated.
- Spoon the prawns out onto the lettuce and top with coriander sprigs, if using. Serve immediately.
