Toss the washed/ pat dried shrimp with the Corn starch, salt, pepper, garlic powder, rice powder and chilli powder mixture making sure the shrimp is completely coated with the spices.
Prepare the Bang Bang Sauce by whisking the Mayonnaise with chilli garlic paste, siracha sauce, honey and keep it ready.
Heat the oil in a pan at medium heat and shallow fry the shrimp and toss it gently ensuring each shrimp is nicely browned.
Take the fried shrimps and toss in the Bang Bang Sauce mixture and gently toss them making sure the shrimp is coated with the sauce.
Place 6 tossed shrimps on a plate and sprinkle with some chopped spring onion and cilantro. Serve Hot
About the Author – Chef Ashok is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleuwith high honours and distinction. He has gained a speciality experience in Spanish cuisine from Spain working with chefs from Michelin starred in Bilbao and San Sebastian.An experience with Ritz Carlton, working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices. Besides working in a corporate culinary environment, Ashok enjoys themed fusion dinners, hosting culinary classes. Chef Ashok shares his culinary journey with Plattershareand on his FB page Food Raconteur.