Bang Bang Shrimp (Prawns) Weekend Blog Showcase


 Lori of All That Splatters and I would like to invite you to participate in this week’s  Weekend Blog Showcase. (Week No. Six.)  You can find details on how to participate at the end of this post.
This week I’m pleased to showcase a recipe – Bang Bang Shrimp –  from  one of my most favourite bloggers – Monique and her charming blog – La Table De Nana.  
Monique recently took a break from blogging and I know that I was not the only one who missed her.   I’m so happy that she is back posting  and sharing not only her wonderful recipes but also her amazing photos.  Monique has this amazing way with words and her blog is a whimsical delight.

This recipe is normally served as an appetizer but we had it has a main course served over rice.  Moe loves green onions so I was generous with them.

Almost Famous Spicy Shrimp
Bang Bang Shrimp
Source: Monique – La Table De Nana
La Recette~Courtesy of the Food Network~

For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon

Asian chili sauce (such as sambal oelek)
2 teaspoons honey (I added a little Thai Sweet Chili )
Kosher salt

For the Shrimp:

Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1-1/4 pounds small shrimp, peeled and deveined (I used local spot prawns)
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish


Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.


  To participate:

Prepare a recipe from a blog other than your own and post about it, giving credit to the blog you’ve borrowed the recipe from.  Put the Weekend Blog Showcase logo on your post and sign in to Mr. Linky. Now leave a comment and that is all there is to it!

6 Comments Add yours

  1. fuat gencal says:

    Hayırlı günler, ellerinize, emeğinize sağlık. Çok leziz görünüyor.Saygılar.

  2. Barbara says:

    I saw that and was drooling! Can't wait to try it…the sauce looks wonderful.

  3. You are just so nice.:)Really.

  4. What a lovely recipe…I would love a plate of this!I posted Linda's excellent cinnamon French toast…a delicious breakfast!

  5. This looks delicious, Ann. Beautifully made! It's going on my short-list. I'm drooling!

  6. Linda says:

    OH my…I just ate dinner but you made me very hungry. Honestly yours and Monique's look better than the restaurant…by a mile!Gorgeous Ann!

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