Editor's Note: This was DELICIOUS and not something I would ever think I could make. Thank you, Jolynn!
Homemade Bang Bang Shrimp Salad
by Jolynn Shull
Shrimp:
Cornstarch enough to coat all the shrimp (about 1/4 cup?)
1-2 t. garlic powder
2 pinches kosher salt
1/4 inch of oil in the bottom of a skillet
Sauce:
1 c. thai sweet chili sauce
1/4 c. mayonnaise
Srirachii hot chili sauce (for those with a touch of the masochist)
Salad:
Salad mix
Red bell pepper
Snow peas
Bean sprouts
Shrimp:
Pre-heat oil in skillet. Mix cornstarch, garlic powder, and salt. Lightly coat shrimp with mix. Quickly fry shrimp (about 30 seconds per side--you know it's done when it's pink). Sprinkle with salt.
Sauce:
Mix mayo with sweet chili sauce and add srirachi to taste. (Your taste could possible be none.) Toss shrimp with sauce.
Variation: Pop-Pop Shrimp. Use sweet-and-sour sauce instead of sweet chili. Much milder.
Salad:
Chop veggies and add to salad mix.
Add shrimp to the top of each person's plate of salad.
Kid variation: Bang-Bang Tacos--Put a small amount of salad and a few shrimp on the top of a corn tortilla.
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