These Bang Bang Shrimp are totally addictive!

Crispy panko king prawns smothered in a creamy, spicy bang bang sauce. These bang bang shrimp (or prawns) make such a fantastic lunch or appetizer!

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Ingredients:
Crispy Shrimp:
225 g (8oz) King Prawns shells removed and prawns deveined
2 tbsp cornflour cornstarch
120 ml (½ cup) buttermilk
1 egg
150 g (3 cups) panko breadcrumbs
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic salt
1/2 tsp celery salt
1/4 tsp white pepper
120 ml (½ cup) sunflower oil

Bang Bang Sauce:
120 ml (½ cup) mayonnaise
2 tbsp sweet chilli sauce
1 tbsp sriracha chilli sauce
1 tsp honey

To Serve:
1 romaine lettuce shredded
2 spring onions scallions chopped
1 tsp dried chilli flakes or 1 fresh red chilli thinly sliced

Instructions
1. Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha and honey in a small bowl and mix together, then put to one side while you make the crispy shrimp/prawns.

2. Pat the king prawns dry using kitchen roll/paper.

3. Place the cornflour in one bowl.

4. Place the buttermilk and egg in a second bowl and lightly whisk to combine.

5. Place the panko, paprika, salt, pepper, garlic salt, celery salt and white pepper in a third bowl and mix together.

6. Dredge the king prawns in the cornflour, then dip in the buttermilk mixture to coat and finally coat the prawns in the panko mixture. Place the coated prawns on a plate.

7. Heat the oil in a large frying pan over a medium-high heat. Once the oil is hot, add the prawns.

8. Cook for 3-4 minutes, turning once, until golden brown. Then remove from the pan and place on a plate lined with kitchen roll to soak up any excess fat.

9. Place the shredded romaine on a serving plate, top with the crispy shrimp/prawns and drizzle over 3 tbsp of the bang bang sauce.

10. Sprinkle on the chopped spring onions (scallions) and the chilli flakes and serve.

Can you bake them in the oven?
If you want to bake the prawns instead of frying them, add 2 tbsp of olive oil to the panko mixture and mix well, then dip in the buttermilk/egg mixture (no need to dip in cornflour first), coat in the seasoned breadcrumbs and place on a baking sheet. Bake for 7-8 minutes, until the breadcrumbs are golden.

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