Ingredients

1 lb. 50/60 count shrimp, the very little ones - peeled and deveined

For the sauce:

½ cup mayonnaise

4-5 teaspoons chili garlic sauce, such as Sriracha sauce

1 teaspoon white vinegar

For the mixture:

1 cup buttermilk

For the breading mixture:

½ cup all-purpose flour

½ cup panko breadcrumbs

1 teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried basil

For frying:

8 to 12 cups vegetable oil

Preparation

  1. Combine all ingredients for the sauce in a small bowl; cover and set aside.

  2. Combine beaten egg with milk in shallow bowl; set aside.

  3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.

  4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the buttermilk for one minute, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

  5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.

  6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.

  7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat. The key is to put the hot fried shrimp in a room temperature bowl with CHILLED bang sauce and fold (like a batter) with a spatula. If the sauce, bowl are hot the breading will come right off.