Ingredients:
For the Shrimp Marinade
1 lb shrimp, peeled and deveined
2 teaspoons chili oil
2 teaspoons soy sauce
2 tablespoons honey
¼ cup coconut cream
1 teaspoon minced garlic
1 teaspoon garlic sambal
For the Batter
Louisiana Brand New Orleans Style Fish Fry Breading
For the Bang Bang Sauce
3½ tablespoons mayonnaise
½ teaspoon minced garlic
1 teaspoon garlic sambal
2 tablespoons sweet chili sauce
For Frying and Garnish
Neutral oil, for frying
Sliced spring onions
Toasted sesame seeds
Instructions:
1. In a medium bowl, whisk together the chili oil, soy sauce, honey, coconut cream, minced garlic, and garlic sambal until smooth. Add the shrimp and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 1 hour for deeper flavor.
2. In a small bowl, stir together the mayonnaise, minced garlic, garlic sambal, and sweet chili sauce until smooth and creamy. Set aside.
3. Remove the shrimp from the marinade and allow excess marinade to drip off. Working in small batches, press the shrimp firmly into the fish fry breading until fully coated.
4. Pour oil into a deep skillet or heavy pot to a depth of about 2 inches. Heat to 325°F (163°C) to 345°F (174°C).
5. Fry in small batches, being careful not to overcrowd the pan. Cook for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
6. Arrange the shrimp on a serving platter. Drizzle generously with the bang bang sauce. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately while hot and crisp.
© 2026 Folk Medicine and Remedies / Wonderlost Homestead. All rights reserved.
This recipe, including text and images, is the original work of the author and may not be copied, reproduced, republished, or distributed in full without written permission. Sharing a link to this page is always welcome.
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