You know I did try my best to resist temptations and do an #unfriediftar, but I gave in and used the deep fryer again today. 😬🙈 #sorrynotsorry
Anyhow, have you tried making Bang bang shrimp or chicken? My bhabis, sister, cousins – everyone’s been making it for ages and I don’t know why it took me so long to get on this bandwagon. Earlier this month my friend Ana shared that she’d made it, and when I showed the picture to my daughter she decided to cook it right away. 😂🤦
So crunchy, spicy with a hint of sweetness and perfectly kid friendly you have got to try this dish guys. Today I made it with chicken, but last time with shrimp – both are excellent.
Here’s the recipe :
Mix together 1/4 cup all purpose flour, 1/4 cup cornstarch ,1/2 tsp baking powder, 1/4 tsp red chili powder, 1/4 tsp red chilli flakes, 1/4 tsp black pepper, 1/2 tsp salt. Whisk in 1/3 cup water to make a thick batter. Marinate 15-18 medium sized shrimps or two chicken breasts cut into bite sized pieces in the batter for 30 mins.
Sauce : 1/4 cup mayo , 1 tbsp Siracha (or more if you like it spicy) ,1 tsp honey, pinch red chili flakes. Stir everything together and keep the sauce to chill in the fridge.
Deep fry shrimp/chicken dropping one by one in hot oil – don’t over crowd the pan, do it batches.
Don’t touch once in oil until after a couple of minutes otherwise the batter comes off.
Cook until done, around 5 minutes. Take out & drain on paper towels.
Toss with sauce, garnish with green onions, serve immediately.
I fried it about 15 minutes before Iftar and tossed it with sauce with a minute to go to break fast.