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 Barley - Malt Vinegar (Gluten Free), 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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