Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) sparkling water or club soda
  • Vegetable oil, for frying
  • Wooden skewers, soaked in water
  • 1/2 cup (113g) mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha hot sauce
  • 1 teaspoon honey
  • 1/2 teaspoon rice vinegar
  • Chopped green onions (optional)
  • Toasted sesame seeds (optional)

Instructions:

  1. Pat shrimp dry. Thread 2-3 shrimp onto each soaked skewer.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the sparkling water until just combined.
  3. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Set aside this bang bang sauce.
  4. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C).
  5. Dip each skewer of shrimp into the batter, ensuring it's fully coated. Carefully place the skewers in the hot oil, being careful not to overcrowd the pan.
  6. Fry for 2-3 minutes per side, until golden brown and cooked through. Use tongs to turn skewers as needed.
  7. Remove skewers from the skillet and place them on paper towels to drain excess oil.
  8. Transfer the shrimp skewers to a clean bowl and toss with the Bang Bang Sauce until evenly coated.
  9. Garnish with chopped green onions and toasted sesame seeds (if desired). Serve immediately these amazing shrimp appetizers.