Bang Bang Shrimp
Ingredients
| Swiss Bear Spicy Korean BBQ Sauce | 50g |
| Swiss Bear Fancy Mayo | 150g |
| Thai Chili sauce | 80g |
| Shrimp/prawn, peeled & deveined | 400g |
| Eggs | 2 nos |
| All-purpose flour | 50g |
| Corn starch | 50g |
| Salt & black pepper | ½ tsp |
STEP 1
In a bowl, whisk together Swiss Bear Spicy Korean Barbeque Sauce, Swiss Bear Fancy Mayo and Thai chili sauce. Set aside.
STEP 2
Combine shrimp and egg. Mix well.
STEP 3
On a tray, whisk together flour, corn starch, salt and pepper.
STEP 4
Lightly coat the shrimp in the flour mixture and shake of the excess.
STEP 5
Heat up a pot of oil to 175˚C and fry the shrimp for 1-2 mins until golden brown. Set aside to drain on excess oil.
STEP 6
In a mixing bowl, add in fried shrimp and bang bang sauce, gently toss to mix or serve shrimp with the sauce at the side.
