BANG BANG SHRIMP WITH COLD SESAME NOODLES

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.

 

For sauce:

  • 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: 

 

For shrimp:

  • 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

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