Bang Bang Shrimp Sandwich With Slaw Recipes

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 SANDWICH WITH SLAW

Steps:

• Equipment:.
• Heavy pot for frying or table top fryer.
• In a medium heavy pot, heat oil to 375 degrees F. In a small bowl, whisk to combine mayonnaise, Thai sweet chili sauce and chili garlic sauce. Set aside.
• In a large bowl, combine cabbage, carrots, sugar, lime juice and olive oil. Season to taste with salt.
• Working in batches, in a medium bowl, toss to combine shrimp with cornstarch, coating completely. Fry the shrimp until golden and crisp, about 1-2 minutes. Remove from oil and drain on a towel-lined plate, then place shrimp in a bowl and toss to combine with the sauce.
• Spoon cabbage slaw onto bottom of bun and top with shrimp. Sprinkle with scallions.

BANG BANG SHRIMP

Steps:

• Make sauce two to three hours before shrimp so all of the flavors can blend.
• Mix mayonnaise with Thai Sweet Chili Sauce.
• Add hot sauce to taste.
• Dredge the shrimp in cornstarch.
• Deep fat fry the shrimp until lightly brown.
• Drain on paper towel, put in a bowl and coat with the sauce.
• Serve in a lettuce, cabbage, and spinach lined bowl, top with chopped scallions.

LIAR & FATMOUTH BANG BANG SHRIMP

Steps:

• Clean & devein shrimp.
• Soak shrimp in buttermilk for 1 hour (in fridge).
• Chop head of lettuce by 1/8" lengths & chill.
• Finely chop green onions.
• Heat Peanut Oil at Medium (~375 degrees).
• Combine cornstarch, cayenne, garlic powder & onion powder.
• Combine mayonaisse, chili garlic sauce, sweet chili sauce, & lemon juice in large bowl.
• Dredge shrimp in cornstarch mixture.
• Fry in Peanut oil for 2-3 minutes.
• Remove & drain on paper towels.
• Add shrimp to mayonaisse mix & toss to coat.
• Serve over chilled bed of lettuce & sprinkle green onions on top.