BANG BANG SHRIMP WITH COLD SESAME NOODLES
This is probably a very Americanized version of some very good Asian flavors. Sweet and fiery Thai chili sauce is tempered by a little American mayo, the shrimp are dredged in seasoned cornstarch instead of heavy breading—and the cold sesame noodles can include all sorts of extra flavors. (https://www.talkrealnow.com/sesame-noodles/ ) Make the noodles and sauce ahead—the shrimp takes about 10 minutes, start to finish. Recipe can be expanded for a crowd. A great summer supper.
- Either use purchased Bang Bang Sauce and add a little mayo to tame the heat—or mix Thai Sweet Red Chili Sauce with mayo, to taste.
For sesame noodles:
- 1 lb raw shrimp, shelled and deveined
- 1 cup buttermilk (or substitute 1 cup milk and 1 tblsp vinegar)
- 1 cup cornstarch seasoned with salt, pepper and garlic powder
- Vegetable oil
Heat oil in sauté pan until hot—soak shrimp in buttermilk. Lift shrimp one at a time from buttermilk—then dredge in cornstarch until coated. Fry shrimp in oil, 2-3 min, each side—then drain. Arrange, garnish and serve with noodles as shown.
The Kitchen Hive