Dynamite Bang Bang Shrimp
Bang Bang Shrimp; deep fried in a light and fluffy batter and coated in our deliciously sweet and spicy Dynamite Sauce.
The perfect starter to fire up your tastebuds.
Allergens
Contains Gluten, Shellfish, Eggs, Mustard
Ingredients
400g raw tiger prawns
1 cup all-purpose flour
200ml ice-cold water
200g cream flour
1 egg, lightly beaten
Ice cubes (for keeping the batter cold)
Pinch of salt
Oil for deep frying
Method
In a mixing bowl, combine the flour and a pinch of salt.
If you’re using an egg, add it to the flour mixture.
Gradually add the ice-cold water to the flour mixture while gently stirring. Do not overmix; it’s okay if there are lumps.
The key to a light and crispy tempura is to keep the batter cold. Place ice cubes in the batter and stir just until the ice starts to melt. This helps maintain a low temperature.
Step 1
Heat oil in a deep fryer or a deep, heavy-bottomed pan to 175°C (350°F). Toss the prawns in some flour and coat it in the batter.
Step 2
Ensure each shrimp is well coated.
Fry the prawns:
Step 1
Carefully place the coated prawns in the hot oil and fry until golden brown and crispy, usually about 2-3 minutes per side. Do not overcrowd the pan; fry in batches if necessary. Remove the fried prawns and place them on a paper towel-lined plate to absorb excess oil.
Step 2
Toss the fried prawns in the Dynamite Sauce, ensuring they are evenly coated.
Garnish with the sliced spring onion and serve immediately.
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