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Old 07-31-2011, 01:41 PM   #1
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Bang Bang Shrimp

3/4 cup flour
1/2 cup rice flour(or a little less cornstarch)
1 Tbs kosher or sea salt
1/2 Tbs fresh cracked black pepper
1 lb small peeled shrimp

2 eggs

Oil for frying

Beat the 2 eggs in a bowl and combine the dry ingredients in another bowl. Roll the shrimp in the flour mix, then eggs and back to the flour mix. Fry in batches 2-3 minute @360 until golden, drain well.
Toss in the sauce until coated

sauce: 2/3 cup mayo
1 1/2 TBS Sriracha hot sauce
1 1/2tsp honey

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Old 07-31-2011, 03:05 PM   #2
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Oh yummy. Makes me wish I had a deep fryer. The sauce is similar to one I make a lot for a lot of different foods, and I'd love this. But I hate deep frying.
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Old 07-31-2011, 03:39 PM   #3
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Wow, this sounds great. Thanks for sharing it. I am going to have to try this soon.
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Old 10-06-2011, 07:09 PM   #4
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Use the corn starch it's much better...trust me
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Old 10-06-2011, 09:38 PM   #5
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Quote:
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Use the corn starch it's much better...trust me

+1, much better. More crispy=More better.

This dish is one of the few I really enjoy from those big chain places.
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Old 10-07-2011, 01:16 AM   #6
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mmm, this looks good! and it just may be do-able with my little bucket type el cheapo electric deep fryer. i think it's called a "fry daddy" or something.

i bought it to make buffalo wings, but you can only make 3 or 4 wings in it at a time effectively, so by the time you've made enough for a few people, the first ones that were fried are getting cold.

but i think shrimp would fry up much more quickly, and at least a few more at a time.

thanks nique and jim.
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Old 10-07-2011, 04:19 AM   #7
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mmm, this looks good! and it just may be do-able with my little bucket type el cheapo electric deep fryer. i think it's called a "fry daddy" or something.

i bought it to make buffalo wings, but you can only make 3 or 4 wings in it at a time effectively, so by the time you've made enough for a few people, the first ones that were fried are getting cold.

but i think shrimp would fry up much more quickly, and at least a few more at a time.

thanks nique and jim.
I used my dad's "fry daddy" (small bucket, cheapo electric deep fryer) to deep-fry walleye "nuggets" for walleye tacos. I had to do the fish in two batches, but that was okay. Depending on the count/pound of the shrimp, I would think you could do this quite nicely using the fry daddy. Wings, on the other hand, because chicken takes longer to fry to get the internal temp up, might be tricky in that appliance.
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Old 10-07-2011, 09:26 AM   #8
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will have to take a look at this mini fry-daddy... it sounds really convenient. I often wish I had a little fried crunch texture to a dish - crispy onion rings on a burger, etc - but don't want to do the kitchen work for what amounts to a few small pieces of garnish.

If you swap the measurements of hot sauce & honey, add toasted walnuts into the toss, it's called "Walnut Shrimp" and is also a tasty, sweet dish.
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Old 10-07-2011, 09:44 AM   #9
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will have to take a look at this mini fry-daddy... it sounds really convenient. I often wish I had a little fried crunch texture to a dish - crispy onion rings on a burger, etc - but don't want to do the kitchen work for what amounts to a few small pieces of garnish.

If you swap the measurements of hot sauce & honey, add toasted walnuts into the toss, it's called "Walnut Shrimp" and is also a tasty, sweet dish.
Just to say, I have used a few different electric fryers and I've never been happier than when I switched to a pot with oil in it that I set on the gas burner. The results are better and it's less messy. There's just a bit of a learning curve as far as regulating your temps.
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Old 10-07-2011, 10:14 AM   #10
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Originally Posted by buckytom View Post
mmm, this looks good! and it just may be do-able with my little bucket type el cheapo electric deep fryer. i think it's called a "fry daddy" or something.

i bought it to make buffalo wings, but you can only make 3 or 4 wings in it at a time effectively, so by the time you've made enough for a few people, the first ones that were fried are getting cold.

but i think shrimp would fry up much more quickly, and at least a few more at a time.

thanks nique and jim.
I've got one of those little fryers also, BT. I hardly ever use it, because, as you say, it's just too small to do much in. I find a Wok to be far superior to any of the deep fryers on the market.
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Old 10-08-2011, 01:58 PM   #11
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This recipe is interesting..

I've never had this, but it looks like..

Fry some shrimp, (lightly in cornstarch, or all the way with egg and crumbs)..

make a sauce of spicy Mayo and toss?

Sounds like it would be Soggy, but very intrigueing!

Serve over rice or salad?

I don't normally have Thai ingrediants around, but like them..

I wonder if this would work with a Chipotle Chili Mayo/ Cream sauce as well?

Thanks, Eric, Austin Tx.
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Old 10-08-2011, 02:08 PM   #12
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I find that adding cornstarch to the flour before the egg wash helps the "crumbs" stick better. I also add about 1 tsp of corn starch to the crumb mixture.
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Old 10-08-2011, 02:09 PM   #13
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Sounds great! Are those little pre-peeled shrimp used for this?
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Old 10-08-2011, 02:17 PM   #14
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giggler--I'd try it with chilpolte, but I'll try just about anything with chilpolte.
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Old 10-08-2011, 03:34 PM   #15
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I wonder if Panko might be used. Anybody tried that?
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Old 10-08-2011, 04:17 PM   #16
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Panko on medium sized or larger shrimp. The little ones dry out too fast when deep fried.
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Old 10-08-2011, 04:55 PM   #17
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I wondered..

I was thinking this might be good like..

Fry some breaded shrimps..

then serve the Sauce as a side for Dipping..

I've heard of Europeans dipping French Fries in Mayo!

Eric.
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Old 10-08-2011, 10:39 PM   #18
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The cornstarch holds up a LOT better for crispiness, it will stay crisp, even in the sauce.

Breading(like bread crumbs)soak things up, equaling soggy/greasy. The cornstarch creates a shell of sorts, and will stay pretty crispy for quite a while.

Have had it served only over greens. . .I would go as far as calling it a salad, though, with the addition of some orange segments, and a sesame ginger dressing would change all of that. . .but typically, have just seen it as an appetizer.
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Old 10-09-2011, 03:20 PM   #19
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I've heard of Europeans dipping French Fries in Mayo!
When I was in Berlin, that was common. It's actually quite good! Of course, there is a major difference between German Mayo and American Mayo.

German Mayo is a condiment, American Mayo is a clinic. <Joking>
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Old 10-09-2011, 05:28 PM   #20
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Quebeckers use mayo with fries (chips) as well.
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flour, recipe, shrimp, siracha hot sauce

Bang Bang Shrimp 3/4 cup flour 1/2 cup rice flour(or a little less cornstarch) 1 Tbs kosher or sea salt 1/2 Tbs fresh cracked black pepper 1 lb small peeled shrimp 2 eggs Oil for frying Beat the 2 eggs in a bowl and combine the dry ingredients in another bowl. Roll the shrimp in the flour mix, then eggs and back to the flour mix. Fry in batches 2-3 minute @360 until golden, drain well. Toss in the sauce until coated sauce: 2/3 cup mayo 1 1/2 TBS Sriracha hot sauce 1 1/2tsp honey 3 stars 1 reviews
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