Super Crunchy Bang Bang Shrimp (Print Version)
Crispy shrimp in sweet chili sauce served with sushi rice and fresh avocado slices.
# Ingredients:
Rice
01 -
1 cup sushi rice, uncooked
02 -
2 tablespoons unseasoned rice vinegar
03 -
1 teaspoon sugar
04 -
1/2 teaspoon salt
Shrimp
05 -
1.5 pounds shrimp, peeled and deveined
06 -
1 cup full fat coconut milk
07 -
3/4 cup all-purpose flour
08 -
1/2 cup arrowroot powder or cornstarch
09 -
1 large egg
10 -
1 tablespoon hot sauce
11 -
Salt and pepper, to taste
12 -
1 cup panko breadcrumbs
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
15 -
1/2 teaspoon dried oregano
16 -
1/2 cup vegetable oil
Sauce
17 -
1/4 cup kewpie mayonnaise
18 -
2 tablespoons Thai sweet chili sauce
19 -
1 tablespoon honey
20 -
1 teaspoon rice vinegar
Assembly
21 -
1 large avocado, sliced
22 -
1 carrot, julienned
23 -
3 Persian cucumbers, thinly sliced
24 -
4 ounces salmon roe
25 -
1 tablespoon black sesame seeds
# Instructions:
01 -
Cook sushi rice according to package instructions. Warm rice vinegar, sugar, and salt in a small pot until near boiling, then remove from heat. Evenly drizzle this mixture over the cooked rice and fluff gently with a fork.
02 -
In a medium bowl, whisk together coconut milk, flour, arrowroot powder, egg, hot sauce, salt, and pepper until combined.
03 -
In a shallow dish, combine panko breadcrumbs, garlic powder, onion powder, dried oregano, salt, and pepper.
04 -
Dip each shrimp into the batter, then dredge through the panko mixture, pressing lightly to adhere.
05 -
Heat vegetable oil in a large skillet over medium heat. Cook shrimp in two batches, approximately 2 minutes per side until golden and crispy. Drain on a paper towel-lined plate.
06 -
Whisk together kewpie mayonnaise, Thai sweet chili sauce, honey, and rice vinegar until smooth. Adjust seasoning to taste.
07 -
Arrange rice, fried shrimp, sliced avocado, julienned carrot, sliced cucumbers, salmon roe, and sprinkle with black sesame seeds in serving bowls. Drizzle sauce over the shrimp before serving.
# Notes:
01 -
Buttermilk can be used as a substitute for coconut milk in the batter. Any mayonnaise may be used for the sauce.