How to make Bang Bang Shrimp and Scallops
This light and tasty recipe is always a hit when I serve it. Succulent shrimp and flavorful Bay Scallops are deep friend to perfect with a light and crispy coating. Topped with Bang Bang sauce and green onions and you have a dish that can be used as a appetizer or with slight adjustments a main dish. I hope you enjoy my recipe, it took several tries to perfect it, it was well worth it!
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Ingredients for Batter:
Ingredients for Bang Bang Sauce:
Directions to Make Bang Bang Shrimp
Start off by placing the shrimp and scallops in a colander, and place under cold running water in the sink. Do not place into a bowl of cold water as the seafood may spoil. Rotate the colander until all of the seafood is thawed. thawing the shrimp and scallops under cold. Remove the seafood and place on a paper towel to dry.
In a new bowl mix together 1 cup of cornstarch, 1 tsp kosher salt, ¼ tsp fresh black pepper, and
cayenne pepper to taste. Add more cayenne pepper for spicier cuisine. Cayenne pepper gives this dish a nice pop however, cornstarch is our secret ingredient; it allows for the shrimp and scallops to attain a nice, airy, crunchy texture to the outside to our fried seafood. Place this dry batter mixture into a fresh gallon sized freezer bag and set aside.
Presentation Tip: For a more dramatic presentation use tail on shrimp. Use small square plates in black, or vibrant colors to give this dish more of a pop effect.
Heat the oil in the fryer or heavy duty stove top pan to 360* F. Make sure that your shrimp and scallops have released all excess water and stick a handful of the this seafood mixture into a the gallon size freezer bag containing the dry batter mixture. The shrimp and scallops should all be evenly coated. Check to ensure that your hot oil is ready by dropping a battered shrimp into the fryer. If it is ready it will start to sizzle, boil, and fry immediately. If the oil is not ready wait a few more minutes until the sizzling effect can be achieved, otherwise the fried seafood will take on too much oil and come out soggy and greasy. After the first shrimp has proven the sizzling effect, drop the remainder of your handful of battered seafood into the fryer. Give the fryer basket a few shakes to make sure that none of the seafood is sticking together.
Each batch will need to cook for approximately 1 ½ minutes at 360*F in the hot oil. The shrimp and scallops be “Bang Bang” ready when they have turned from a bright white color to a beautiful golden brown color. Give the fryer basket a few shakes above the fryer when removing the fried seafood to make sure that all excess oil remains in the fryer. Test one of the shrimp to make sure that it is cooked through, and move the fried seafood to a rack set over a paper towel to drain off any excess oil. Add another handful of seafood and repeat this procedure for frying until all of the seafood are ready for the next step.
Chop the green onions into small rings, approximately 1/8” each.
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In a new bowl, mix together 1/2 cup of mayonnaise and 1/2 cup of sweet chili sauce. This is really about creating an equal ratio for balance, so making sure that equal amounts of each is present is more important than using exact measurements. Add the srirachi hot sauce to taste. Mix together thoroughly. This delectable sauce will be a pretty salmon color when it is completely mixed. Place the salmon colored sauce into a freezer bag.
Now it is time to plate. Place six or seven of the beautifully golden brown fried seafood onto a black or vibrantly colored square plate. Cut about 1/8th of an inch off of the corner of your Bang Bang Shrimp and Scallop Sauce freezer bag, and use it as a pastry bag by drizzling this gorgeous salmon colored sauce across the fried seafood. Sprinkle with bright green onions to finish this dish off. Voila! Bang Bang Shrimp and Scallops. This dish pairs perfectly with any type of American sushi roll.