Bang Bang Shrimp

Crispy bang bang shrimp made with golden panko-coated prawns and a spicy, creamy sauce. This easy appetizer or light dinner features king prawns fried until crunchy, served over romaine lettuce and topped with homemade bang bang sauce, spring onions, and chilli. Perfect for seafood lovers, party snacks, or quick meals with bold flavor. Ready in under 30 minutes using simple ingredients.

Crispy, golden king prawns coated in seasoned panko breadcrumbs and drizzled with a creamy, spicy bang bang sauce. Served over crisp romaine lettuce and topped with fresh spring onions and chilli, this dish delivers bold flavors and a satisfying crunch—perfect as a starter or a light main course.

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Ingredients

For the Crispy Shrimp:

• 225 g (8 oz) king prawns, peeled and deveined
• 2 tbsp cornflour (cornstarch)
• 120 ml (½ cup) buttermilk
• 1 egg
• 150 g (3 cups) panko breadcrumbs
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• ¼ tsp white pepper
• 120 ml (½ cup) sunflower oil

For the Bang Bang Sauce:

• 120 ml (½ cup) mayonnaise
• 2 tbsp sweet chilli sauce
• 1 tbsp sriracha sauce
• 1 tsp honey

To Serve:

• 1 romaine lettuce, shredded
• 2 spring onions (scallions), chopped
• 1 tsp dried chilli flakes or 1 fresh red chilli, thinly sliced

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Instructions

1. Make the Bang Bang Sauce
   In a small bowl, mix the mayonnaise, sweet chilli sauce, sriracha, and honey until smooth. Set aside.
2. Prepare the Coating
   Pat the prawns dry with paper towels.
   • Place cornflour in one bowl.
   • In a second bowl, whisk together buttermilk and egg.
   • In a third bowl, combine the panko breadcrumbs, paprika, salt, pepper, garlic salt, celery salt, and white pepper.
3. Coat the Prawns
   Dip each prawn in the cornflour, then into the buttermilk mixture, and finally coat in the panko breadcrumb mixture. Place the coated prawns on a plate.
4. Fry the Prawns
   Heat the sunflower oil in a large frying pan over medium-high heat. Once hot, add the prawns in batches and cook for 3–4 minutes, turning once, until golden and crispy. Transfer to a plate lined with paper towels.
5. Assemble and Serve
   Arrange the shredded romaine lettuce on a serving plate. Top with the crispy prawns and drizzle over 2–3 tablespoons of the bang bang sauce. Garnish with spring onions and chilli flakes or fresh red chilli slices. Serve immediately.

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Tips

• Dry the prawns well to help the coating stick and stay crispy during frying.
• Fry in batches so the oil stays hot and the prawns cook evenly.
• Use a wire rack to keep the cooked prawns crisp while finishing the rest.
• Make the sauce ahead and store in the fridge for up to 3 days.

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Variations and Substitutions

• Swap prawns with chicken or tofu for a different twist.
• No buttermilk? Use regular milk with 1 tsp of lemon juice or vinegar.
• Add lime juice to the sauce for a tangier flavor.
• Make it milder by reducing the amount of sriracha.

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FAQs

Can I bake the prawns instead of frying?
Yes. Place them on a baking tray lined with parchment, spray with oil, and bake at 200°C (400°F) for 15–18 minutes, flipping halfway through.

Can I make this ahead of time?
You can prepare the sauce and coat the prawns ahead, but fry them just before serving for the best texture.

Is this recipe gluten-free?
Use gluten-free panko breadcrumbs and ensure all sauces used are certified gluten-free.

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Serving Suggestions

• Serve over rice or in lettuce wraps for a light meal.
• Pair with a side of coleslaw, Asian-style noodles, or steamed vegetables.
• Use the crispy shrimp to top tacos or rice bowls for a fun variation.

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Why You’ll Love This Recipe

• Crispy texture and bold flavors in every bite
• Fast and simple to prepare with everyday ingredients
• Versatile—perfect as an appetizer or main dish
• Customizable heat level to match your taste
• Great for parties, casual dinners, or date night at home