| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 2 cups orange juice
- 2 cups sugar
- 1/2 cup sambal
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons ginger purée
- 2 teaspoons xanthan gum
- 1 small shallot, rough cut (about 2 tablespoons)
- 1 bunch fresh cilantro, stems and all, chopped
- 1/2 cup rice wine vinegar
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons lime juice
- Pinch salt
- 1 cup vegetable oil
- One 20-ounce can pineapple tidbits in 100 percent juice, drained
- Two 10-ounce bags shredded cabbage for slaw
- 1/2 cup tightly packed chopped fresh cilantro
- 2 teaspoons honey
- 1/8 teaspoon salt
- 2 to 3 scallions, cut on the bias (about 1/2 cup)
- 1/2 small red bell pepper, ribs and seeds removed, small dice
- 2 cups all-purpose flour
- 2 cups milk
- 2 cups seafood breading
- 1 pound small, peeled shrimp (90 to 110 count)
- Oil, for deep-frying
- Sesame seeds, for sprinkling, optional
Instructions
- For the bang-bang sauce: Combine the orange juice, sugar, sambal, soy sauce, vinegar, ginger purée and 2 cups water in a medium pot. Bring to a boil over medium-high heat, then reduce the heat to medium and maintain a simmer for 45 minutes. Sprinkle in the xanthan gum while blending the sauce with an immersion blender. Continue to blend for 5 minutes, making sure there are no lumps of xanthan gum. Return the sauce to a simmer and cook for 30 more minutes.
- For the cilantro-lime vinaigrette: Meanwhile, in a blender, add the shallot, cilantro, vinegar, Dijon, lime juice and salt. Blend until smooth. While the motor is running, slowly drizzle in the vegetable oil. Set aside.
- For the pineapple slaw: Combine the pineapple, cabbage, cilantro, honey, salt, scallions, bell peppers and 3/4 cup cilantro lime vinaigrette in a bowl and toss together well. Set aside in refrigeration.
- For the fried shrimp: Put the flour in one bowl, the milk in another bowl and the seafood breading in a third bowl. Rinse and pat the shrimp dry.
- Preheat the oil in a deep-fryer to 350 degrees F.
- Toss the shrimp with the flour. Shake off all the excess flour and drop into the milk. Strain the shrimp from the milk and add to the seafood breading bowl. Shake off the excess breading, then add to the fryer. Cook, in batches if necessary, until the shrimp are golden brown, 3 to 4 minutes. Drain well and add place in a clean bowl. Toss the shrimp with 1 to 1 1/2 cups warm bang-bang sauce. Serve with the pineapple slaw and garnish with the sesame seeds, if using.
Reviews
As we had five people at the table so I doubled the recipe an well there are no left overs!!!! If I was able to get these results I only image how good they are at the restaurant with fresher seafood. Definitely recommend