Bang Bang Shrimp Rice Bowls

Bang Bang Shrimp Rice Bowls

For the bang bang sauce

• 1/2 cup mayonnaise

• 2 Tbs sriracha

• 1 tbs rice vinegar

• 1 tsp soy sauce

• 1 tsp honey

• 1 clove minced garlic

• 1 tsp pickled ginger (or a 1” piece of fresh ginger, grated)

• 1 tsp. kosher salt

For the shrimp

• 2 eggs, beaten

• 1 cup flour

• 1 tsp. kosher salt

• 1 lb peeled and deveined small shrimp (tail removed about the 36/40 size)

• Neutral oil to pan fry

Serve with rice, green onions, and choice of green vegetable

Make the bang bang sauce first by combining the mayonnaise, sriracha, rice vinegar, soy sauce, honey, garlic, pickled ginger and salt and set aside

Place the eggs in a large shallow bowl and beat well. In another large shallow bowl, mix together the flour and salt.

Pat the shrimp dry. Toss shrimp in the egg mixture, then individually toss the shrimp in the flour mixture and set in an even layer.

Fill a fry pan with about 1” neutral oil and heat over medium hight. Once the oil is shimmering, add the shrimp in batches making sure to keep an even layer at all times. Fry for about 2 to 3 minutes turning halfway through. Repeat with remaining shrimp and place cooked shrimp on a paper towel lined plate.

Place cooked shrimp in a medium bowl and toss with a drizzle of the bang bang sauce, enough to coat it entirely. Serve the shrimp with rice and garnish with green onions (any any sort of vegetable that you have) and more bang bang sauce.