Donny Enriquez | Tasty Tailgating
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00:00Guys, welcome back to Tasty Tailgating, presented by Pepsi.
00:03Today, we're making Bang Bang Shrimp.
00:05Let's get cooking.
00:11Alright guys, Bang Bang Shrimp, very easy to make.
00:13All we're going to need, obviously, is some shrimp.
00:15I have some jumbo shrimp here that I've peeled and deveined.
00:19We're going to be frying these.
00:20I have some vegetable oil just coming up to temperature here.
00:22We're going to fry them, but first we're going to batter these.
00:25So, for the batter, I have a cup of buttermilk here,
00:28an egg.
00:30We'll beat this together.
00:32And then we're going to be using all-purpose flour,
00:34about three-fourths of a cup.
00:37It's a majority all-purpose flour,
00:39but then we're going to use some cornstarch as well,
00:41like half a cup of cornstarch.
00:43I like this combination, too, because with the flour,
00:46you get more of that color, that deeper breading,
00:48and then with the cornstarch, you get a light, crispy, kind of flaky texture
00:52that's perfect for Bang Bang Shrimp.
00:54You want it to be light and crispy.
00:55And then we're going to add some panko breadcrumbs even at the end,
00:57so you're going to get kind of a double breading on this batter and the panko.
01:01I'm going to go a little bit of salt in here.
01:04And then also some hot sauce is going to go directly into our batter,
01:08hot sauce of your choice.
01:10I like it pretty spicy, so I'm going to go like half a tablespoon,
01:13tablespoon of hot sauce in there.
01:15You want it thick, but this is, I'm going to thin it out a little bit more.
01:17That's the consistency you're looking for.
01:19It's kind of like pancake batter, so it's still pretty thick.
01:22We're going to be breading these in panko.
01:24Now, I like to use panko whenever you're frying.
01:26You get a lighter, crispier texture.
01:28Panko is made from white bread, steamed white bread, and there's no crust on it,
01:32so you get really just that light, flaky texture.
01:35To that, I have some onion powder, garlic powder, a little white pepper, and salt.
01:40Mix that in really well, nice and seasoned.
01:42Any little flour remaining, we're going to lightly go over the shrimp
01:46just so everything sticks to those.
01:49Just a quick little flour on the shrimp.
01:51Then we'll go into the batter.
01:54Then we'll go right into the panko there and just keep repeating that process.
01:58Kind of drain off any of the excess there.
02:02All right.
02:06Take these and make sure they're nice and coated in that panko breading.
02:11Okay, once your shrimp is all breaded, we'll move on to frying.
02:14You want to get vegetable oil, peanut oil, canola oil, any high-smoking frying oil
02:18to about like 350, 375.
02:21If you don't have a thermometer on you, you can take a wooden spoon or a chopstick.
02:25You just stick it right in, and if it starts bubbling up all around the spoon immediately,
02:29that's how you know it's ready.
02:31All right, then start frying.
02:33Just gently lay it in, kind of give it a few spins, then drop it away from you.
02:38It'll start to bubble up.
02:40If you don't want to completely deep-fry this, you can shallow-fry it too.
02:43You can get a pan, you can put a quarter-inch of oil, do one side, then flip it and do one side.
02:48This method, deep-frying it, is quicker, a little easier in my opinion, but both ways will work.
02:54You're really just looking for color on these.
02:56Shrimp cook quick too, so you don't want to overcook it.
02:58It's going to be two to three minutes.
03:00Once you get that beautiful color, take them out.
03:03Essentially, we're double-frying these because we have the batter
03:05and then we have the breadcrumb coating on the outside.
03:07You get this huge, crispy layer.
03:10You can do just the batter and be fine, or you could do a traditional, just flour, egg wash,
03:14and then breadcrumbs, but we're doing both.
03:16We're combining the best of both worlds, and we're eating these jumbo, jumbo bang-bang fried shrimp.
03:21All right, while those are finishing frying up, we have one last thing to do,
03:24and that's make the bang-bang shrimp sauce.
03:26This is the star of the show.
03:27This is what's giving you all that flavor.
03:29Very easy to make, though.
03:30I'm going to just transfer this heat over.
03:32Kewpie mayonnaise, about a fourth of a cup.
03:34Then to that, about two tablespoons of Thai chili sauce goes in there,
03:38and then about a tablespoon of rice wine vinegar.
03:42That's really all you need.
03:44I'm going to add a little bit of fresh, just because I have one on me,
03:47a little fresh orange zest just to kind of brighten it up a little bit.
03:51So a little bit of ginger is going in, too.
03:54This is optional.
03:55If you have it, great.
03:56If you don't, it's still going to taste amazing.
03:57Let's just give this a mix now.
04:01I'm going to go a little hot sauce, just a touch, because I like some heat.
04:04That's what we're talking about right there.
04:06There's your bang-bang sauce.
04:08Beautiful.
04:09Let's finish with a little bit of a little green onion here for our garnish.
04:13With the panko and with the cornstarch,
04:15it's not always going to get as dark as you want.
04:17The first ones I had in were pretty hot, so they got dark quick.
04:20The oil was a lot hotter.
04:21But as your oil starts to cool a little bit, this is still fine.
04:24It's still crispy, and shrimp cook so fast that if you keep going for that color
04:27for too, too long, you're going to get a really rubbery shrimp.
04:30So just keep that in mind.
04:31As long as it's crispy, it's panko, and it's cornstarch,
04:33so it's going to be a lighter color.
04:35That's fine.
04:36It'll still be great as long as that crunch.
04:38A little bit of honey.
04:42There we go.
04:44Now we're talking.
04:45Now we're ready to go.
04:48Start with that.
04:49Give that a toss.
04:50Make sure every piece is coated.
04:52If you need more sauce, add some more.
04:54Oh, yeah.
04:55That's looking good.
04:57Because we have such a thick, crispy breading on there,
04:59you're going to absorb a little bit of that sauce, and it won't go completely soggy.
05:02But you do want to eat these right away.
05:04Toss and serve.
05:06Okay.
05:07And then a little bit of green onion on top.
05:12And there you go.
05:13We have delicious bang, bang shrimp.
05:15And we have Brandon Walker here in the kitchen to give these a try.
05:18Brandon, come on in.
05:19Yes.
05:20Come on in here.
05:21I'm coming.
05:22Why don't you get yourself one?
05:23Bang, bang shrimp.
05:24Bang, bang shrimp.
05:25Get the flag in, right?
05:26Get the flag in.
05:27There you go.
05:28Use big shrimp, too.
05:29Oh, yeah, jumbo shrimp.
05:30Jumbo shrimp.
05:31You can use your hands or the toothpick, but that works.
05:34And guys, remember, every crave-worthy bite tastes better with Pepsi.
05:37I got the Pepsi Zero Sugar here.
05:38Brandon, how's that?
05:39Good.
05:40Yeah?
05:41That's a good sign right there.
05:42All right, guys.
05:43That's going to do it for this episode.
05:44Two thumbs up.
05:45We'll see you next time.
05:46Peace.
05:47Peace.