Bang Bang Shrimp Salad Recipes

Steps:

• Cook the noodles following the pack instructions then rinse under cold water and drain thoroughly.
• In a small saucepan melt together the peanut butter, coconut milk, sweet chili sauce and half the scallions, adding 1-2 tbs water to loosen the mixture to a drizzling consistency.
• Mix the noodles, cucumber and beansprouts in a serving dish. Top with the shrimp, drizzle over the peanut sauce and scatter over the remaining scallions.

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Steps:

• Make sauce two to three hours before shrimp so all of the flavors can blend.
• Mix mayonnaise with Thai Sweet Chili Sauce.
• Add hot sauce to taste.
• Dredge the shrimp in cornstarch.
• Deep fat fry the shrimp until lightly brown.
• Drain on paper towel, put in a bowl and coat with the sauce.
• Serve in a lettuce, cabbage, and spinach lined bowl, top with chopped scallions.