{"id":448,"date":"2024-05-16T19:16:41","date_gmt":"2024-05-16T19:16:41","guid":{"rendered":"http:\/\/www.holtmath.com\/?p=448"},"modified":"2025-04-22T19:40:49","modified_gmt":"2025-04-22T19:40:49","slug":"bang-bang-shrimp-serving-ideas","status":"publish","type":"post","link":"http:\/\/www.holtmath.com\/index.php\/2024\/05\/16\/bang-bang-shrimp-serving-ideas\/","title":{"rendered":"Bang Bang Shrimp (+ serving ideas!)"},"content":{"rendered":"

Here I’ll show you how to make the crispiest and juiciest bang bang shrimp!<\/span><\/strong><\/span><\/p>\n

Bang bang shrimp is typically served as an appetiser, but I’m here today to show it can be the main event! This dish originates across the pond, so I’m respecting the original name of ‘shrimp’. But for my fellow Brits, we are most certainly using prawns! I’ll probably use them interchangeably throughout the post, but they both mean the same thing \"\ud83d\ude05\" Follow me…<\/p>\n

\"close<\/p>\n

Bang Bang Sauce<\/strong><\/span><\/h2>\n

The sauce honestly couldn’t be any easier if it tried. It’s just mayonnaise<\/strong>, Thai sweet chilli sauce<\/strong> and Sriracha<\/strong>. I think you’ll be surprised at just how delicious it tastes – especially with the prawns!<\/p>\n

I do sometimes add in some soy sauce<\/strong> if I’ve got it on hand. This seasons the sauce with a salty flavour, instead of simply adding salt. It also fits the flavour profile of the Asian-inspired sauce too. It’s completely optional though, so if you think it’s perfect without just leave it out.<\/p>\n

Can I make this ahead of time?<\/em><\/h3>\n

Absolutely! Just tightly store in the fridge until needed.<\/p>\n

\"overhead<\/p>\n

Crispy Bang Bang Shrimp<\/strong><\/span><\/h2>\n

Is there anything more wildly delicious than a crispy prawn? Prawns were actually the gateway to seafood for me and quite frankly I now can’t imagine my life without them.<\/p>\n

What makes these so crispy?<\/em><\/h3>\n

We’re actually going to be double-battering the prawns. Because no, one coating is simply not enough.<\/p>\n

    \n
  1. Batter<\/strong> – we’ll first coat the prawns in a liquid batter. This will essentially be the glue to the breadcrumbs, but it does also crisp up itself too.<\/li>\n
  2. Crumb<\/strong> – finishing the prawns in Panko breadcrumbs is key to them coming out so crispy.<\/li>\n<\/ol>\n

    Panko Breadcrumbs<\/h3>\n

    Panko are Japanese breadcrumbs which you\u2019ll find in most supermarkets. They\u2019re perfect as they\u2019re relatively large and airy, meaning they crisp up really nicely.<\/p>\n

    Process shots: mix cornflour, plain flour and seasoning (photo 1), add prawns (photo 2), coat prawns then remove (photo 3), whisk in buttermilk and egg (photo 4), coat prawn in batter (photo 5), coat in breadcrumbs (photo 6).<\/em><\/span><\/p>\n

    \"6<\/p>\n

    Fried Bang Bang Shrimp<\/strong><\/span><\/h2>\n

    I did test this in both the oven and air fryer, but unfortunately neither came close to the crispiness when fried. Because prawns cook so quickly, to get a similar crispiness you’ll end up over-baking the prawns, even if you pre-cook the breadcrumbs. Thankfully though you don’t need much oil<\/strong> AND they cook very quickly<\/strong>.<\/p>\n

    Working in batches<\/h3>\n

    It’s essential you don’t overcrowd the pan<\/strong> when you fry the prawns. Not only will they steam on each other and cause the batter to go soggy, but the oil temp will drop too much and they won’t crisp up as well.<\/p>\n

    How do I know when the prawns are cooked?<\/em><\/h3>\n

    They’ll be visibly golden and crisp, with the centre piping hot and light pink. They won’t take long at all, so just be vigilant. A ‘C’ shape is what you’re aiming for – don’t let them curl up to an ‘O’ shape as this means they’re overcooked.<\/p>\n

    Once you’ve cooked the prawns just add them to a wire rack above a tray. This will allow excess oil to drip off.<\/p>\n

    Process shots: add prawns to hot oil (photo 1), fry (photo 2), remove and add to wire rack (photo 3).<\/em><\/span><\/p>\n

    \"3<\/p>\n

    Bang Bang Shrimp Noodles (serving idea)<\/strong><\/span><\/h2>\n

    A simple serving idea is to plonk them on some noodles. I personally love the crispiness of the prawns alongside the soft noodles. I also love the creamy bang bang sauce with the noodles too.<\/p>\n

    Here I just stir fried some beansprouts and spring onion with some fresh noodles, alongside a pre-packaged sauce. Although you can use my\u00a0Chicken Chow Mein<\/a>\u00a0or\u00a0Chicken Noodles Stir Fry<\/a> for some easy sauce inspo. Go wild and use whatever kind of noodles you fancy!<\/p>\n

    For more prawn noodle ideas check out my Spicy Prawn Noodles<\/a>!<\/em><\/p>\n

    \"close<\/p>\n

    Bang Bang Shrimp Salad (serving idea)<\/strong><\/span><\/h2>\n

    If you want to go a little more healthy, then a salad is a great option. Below I just combined chopped romaine lettuce with baby plum tomatoes, cucumber and avocado, then added the prawns and sauce on top. The sauce makes the perfect dressing! Again, go wild and use whatever fillings you want.<\/p>\n

    \"close<\/p>\n

    Bang Bang Shrimp Tacos (serving idea)<\/strong><\/span><\/h2>\n

    This is my favourite serving idea. Here’s what I use for my bang bang shrimp tacos:<\/p>\n