This is one of those recipes you might find on Pinterest, designed as the perfect game day snack. The effort that some Americans go to for the ideal half-time taste pleaser is quite frankly admirable, but while I can see what a glorious complement this dish would be for a clash of sporting titans, there’ll be none of that under my roof. Instead, I fried these up during one of my husband’s 8 hour Skyrim binges, and served them to him on a wooden platter to eat with one hand as he slayed dragons… lucky bastard.
These crunchy little prawns have a firm place in my culinary arsenal now and they’re a real people pleaser. The way I make them they pack a massive punch, bursting with sriracha and fresh chilli. The great thing though, is that you can adapt this to suit all palates. Without the spice they’re not quite as interesting but they’re still as moreish, like a savoury, tangy popcorn. It’s important to state that I can’t take the credit for these, I was inspired by a recipe I found at Fake Ginger and I’ve just adapted it a little over time to make it exactly what I want it to be. That’s where the name comes from, it may seem silly, but once you taste them you’ll understand. Now I can’t call it anything else!
Bang Bang Shrimp (makes enough for 4 sharing, or 1 very hungry dragon slayer)
400g Raw Prepared Prawns
750ml Vegetable Oil
Birdseye Chillies & Fresh Coriander to garnish
For the Sauce:
3 tsp Sriracha sauce
1 tsp Caster Sugar
1½ tsp Rice Vinegar
1 Red Birds Eye Chilli diced
For the Egg Mixture:
1 Large Egg
For the Breading Mixture:
75g Plain Flour
65g Fine Breadcrumbs
15g Seasame Seeds
½ tsp Sea Salt
½ tsp Garlic Salt
⅔ tsp Black Pepper
½ tsp Ground Basil
½ tsp Cayenne Pepper
1. In a shallow bowl (I used these) beat your egg and milk together. In another, mix all the breading ingredients. Set aside.
2. Grab a handful of prawns (around six if medium sized, up to 15 if you’re using the tiny ones) and, using clean hands, roll them around in the breading mixture. When they’re nicely coated, transfer them to the egg mixture, then back into the breading mixture. The double dip will build up the thick coating needed for a good crunch. Place on a baking tray. Repeat until all the prawns are covered. Place in the fridge to set for 10 minutes.
3. In a small mixing bowl, combine all the ingredients for the sauce. Whisk until combined. Cover the bowl and set it to one side. Don’t put it back in the fridge, the sauce works better the looser it is.
4. Pour the vegetable oil into a deep frying pan or medium sized sauce pan (unless you have a fryer, in which case – lucky you, fried things for every meal!) and heat. I used the chopstick method explained in this post to test when it’s hot enough. Remove the prawns from the fridge and drop in 5-10 at at a time, depending on the size of your pan – you want them to be spaced out enough that they don’t touch.
5. Turn the hob down to medium and leave the prawns to bob around. After 1.5-2 minutes they should be golden brown. Flip them over and wait for the other side to turn the same colour (approx 1 minute). If you’re cooking with smaller prawns, reduce the time by at least half, you’ll be able to tell they’re done by the colour. When they’re done, remove the prawns from the pan and place them on a couple of layers of kitchen paper. Repeat until all the prawns are cooked.
6. Place the cooked prawns in a bowl and pour over about half of the sauce. Fold the sauce through so that each prawn is coated, but don’t be too rough or the batter may start breaking up. Add more sauce if you fancy it. Sprinkle with chopped chillies and fresh coriander and serve. Use the left over sauce to dip!
The prep and frying may seem fiddly, but these prawns are brilliant at a party. Serving on a platter with cocktail sticks to grab makes communal nibbling easy and keeps washing up low. They’re also excellent with alcohol. Beer, especially. On the flip-side, all that spice and crunch soothes a hangover nicely. Rustle these up for a boozy house party, but make sure you keep some leftovers for your recovery the next day.
– Can’t get raw prawns? Use cooked, they’ll just be slightly firmer after frying. I think raw provides the best texture.
– In the abscence of rice vinegar, it’ll work with white wine vinegar too, just add ⅔ tsp sugar instead of a whole one.
– It’ll work perfectly fine with a full tsp of sea salt if you can’t get hold of garlic salt. The garlic salt just makes the flavour of the coating slightly more robust against the sauce.