Ingredients:
For the Bang Bang Shrimp:
1 lb. large shrimp deveined and shell off
2 large egg whites whisk until frothy
7-8 tbsp potato starch or tapioca or arrowroot starch
1/3-1/2 cup avocado oil
For the Bang Bang sauce: (Makes about 1 cup)
1/2 cup mayonnaise
3 tbsp Mizkan Natural Rice Vinegar
1/2-1 tsp hot sauce
0.2 oz clove garlic grated or crushed, about 1 large clove
1 tbsp coconut aminos
1.5 tbsp ketchup
2 pinches of coarse sea salt
Directions:
- Pat the shrimp completely dry with a clean paper towel. If the shrimp is not completely dry, it will not turn out crispy and the starch will not stick.
- Butterfly the shrimp. This step is optional but it will make your shrimp extra tasty and look more beautiful. Store them in the fridge while you move on to the next step.
- In a bowl, whisk the egg whites until frothy. The egg whites will give the shrimp more body and make them puff up bigger. Prepare another bowl with the starch.
- Heat the oil in a small heavy bottom pot (stainless steel or cast iron) that has a high wall to prevent grease from spilling. I use a small 1.5-quart pot so that the oil is deep enough and I don’t have to use much oil.
- Heat the oil over medium to medium-high heat for about 3 minutes. Test the temperature with a wooden chopstick, if it shows bubbles around the chopstick when inserting it into the oil, the temperature is hot enough. You can also use a thermometer to reach 350F/177C.
- Working in batches, dip the shrimp in the egg whites then starch.
- Shake off the excess.
- Pan fry for about 3 minutes per side or until golden brown.
- Set them over a wire rack to drain excess oil.
- While you fry the shrimp, whisk the sauce ingredients in one bowl.
- Serve the shrimp immediately with the Bang Bang sauce on the side (as a dipping sauce) or drizzle it over the shrimp.