Bang Bang Shrimp Cake Sliders Recipes

COPYCAT BANG BANG SHRIMP®

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

BANG BANG SHRIMP CAKE SLIDERS

Steps:

• Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes., Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

BANG BANG SHRIMP

Steps:

• Place a rack in the center of the oven and preheat to 425 degrees F. Generously coat a rimmed baking sheet with nonstick spray.
• Set up your work station: arrange 3 shallow bowls in a line (a pie plate works well also). In the first, place the flour. In the second, beat the eggs. In the third, stir together the Panko and salt. Place the baking sheet at the end.
• Working about 4 shrimp at a time, dip the shrimp in the flour, shaking off excess, then into the egg (again, shake off the excess), then in Panko mixture. Pat the Panko onto the shrimp to adhere it.
• Arrange the shrimp on the baking sheet, making sure they do not touch.
• Mist the top of the shrimp evenly with nonstick spray.
• Bake for 10 minutes, until the tops are lightly golden.
• Turn the shrimp over (I find a pair of tongs to be easiest), then continue baking for an additional 5 to 6 minutes, until golden and crisp outside and cooked through.
• While the shrimp cook, prepare the sauce: in a small mixing bowl, stir together the Greek yogurt, Thai chili sauce, and sriracha. Taste and add additional sriracha if you'd like the shrimp spicier.
• Arrange the baked shrimp on a serving platter. Drizzle the sauce generously over the top. Sprinkle with green onions. Enjoy immediately right off the plate, or wrap inside bibb lettuce leaves.

BANG BANG SHRIMP

Steps:

• In a small mixing bowl add mayonnaise, Thai Sweet Chili Sauce, and Chili Garlic Sauce. Whisk to combine. Set aside.
• In a separate medium mixing bowl add egg and buttermilk. Whisk to combine.
• In another separate mixing bowl combine flour, panko bread crumbs, salt, pepper, onion powder, garlic powder, and paprika. Whisk to combine.
• Combine beaten egg with milk in a shallow bowl; set aside.
• Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
• To Bread the Shrimp: Dip each shrimp in the flour mixture, then dip the shrimp in the egg mixture, last you'll dip the shrimp back in the flour mixture. Repeat for all shrimp.
• Place the coated shrimp on a plate and place them in the refrigerator for 20-30 minutes. This will help the breading setup and stick to the shrimp as they are frying.
• In a skillet with deep sides add vegetable oil so it is 2 inches deep. Heat over medium heat until the oil is 350 degrees F.
• When the oil is ready, carefully place shrimp in the hot oil and fry for about 3 minutes total, turning half way through the cooking process. Remove golden brown shrimp from the hot oil and place on a paper towel lined plate.
• When all of the shrimp are done cooking place them in a large mixing bowl. Spoon ¼ cup of the sauce over the shrimp, and toss to coat. Serve the remaining sauce with the shrimp.