In some countries, this dish is called ‘Bang Bang Shrimps’. Here in Australia, the word ‘Shrimp’ is not commonly used for this type of seafood. I call this dish ‘Bang Bang Prawns’. I first tried a famous TV cook’s recipe. She uses Buttermilk to coat Prawns and it seems the common method. However, Buttermilk didn’t work for me as crispy coating didn’t stick to Prawns and all came off. I decided to use my old Japanese method. I use Egg White.
2 to 3 Servings
250g shelled and deveined Prawns *thawed if frozen
Salt & White Pepper
1/2 teaspoon Garlic Powder
1 Egg White
1/4 cup Potato Starch OR Corn Starch *plus extra if required
Oil for frying
Spring Onion *finely chopped, OR Coriander
Ground Chilli *optional
Iceberg Lettuce OR other Salad Vegetables to serve
1/4 cup Mayonnaise *Japanese Mayonnaise recommended
1 to 2 tablespoons Sweet Chilli Sauce
2 to 3 teaspoons Sriracha *OR add more if you dare!
- In a mixing bowl, combine Mayonnaise, Sweet Chilli Sauce and Sriracha. *Note: You can combine the Sauce ingredients in a small bowl if you are going to drizzle the sauce over the fried Prawns rather than mixing all together.
- Prepare some Salad Vegetable(s) to serve. I used Iceberg Lettuce for the above photo. I sliced some leaves and spread them on a serving plate.
- Pat dry the Prawns with paper towel if they are wet. Place them in a bowl, season with Salt & White Pepper, add Garlic Powder, and mix well. Then add Egg White, and mix until all Prawns are coated with Egg White.
- Coat Prawns with Potato Starch (OR Corn Starch), remove excess, and fry in relatively hot oil, shallow OR deep, for 1 to 2 minutes OR until lightly golden and crispy. Take them out and lay them on a rack to drain the excess oil. Repeat the process until all Prawns are fried.
- Roughly combine the fried Prawns with the Sauce, arrange them on the Salad Vegetable(s), sprinkle with some finely sliced Spring Onion (OR Coriander) and some Ground Chilli for extra heat, and serve immediately.