Carol's Bang, Bang Shrimp or Chicken

My son will drive an hour home from college just to eat this favorite meal! The fragrant smell of this crispy, fried food with Thai sauce will become one of your favorites, too. Make with shrimp or chicken, or if you are like me, do both! I like to serve this up on top of basmati rice and stir-fried broccoli. If you happen to have leftovers, count yourself lucky! It tastes just as spectacular the next day.

INGREDIENTS 

1 lb. raw shrimp, or 4-skinless-boneless chicken breasts (cut into stew-size pieces), or both

garlic powder

kosher salt

canola oil for frying

rice flour (1 cup + 1 cup)

2 egg yolks

1 cup chilled club soda

Paper bag

Cooked basmati rice


INSTRUCTIONS

Heat wok to 375 degrees F, and pour in canola oil to 2-3 inches. 

Season meat with salt and garlic powder. Make tempura batter by combining in a small bowl 1 c. rice flour, 1 c. club soda, 2 egg yolks and 1 tsp. garlic powder. Put 1 c. rice flour and 1 tsp. garlic powder in plastic bag. Place paper bag on cookie sheet for absorbing grease from fried food. Heat oven to 190 degrees Fahrenheit.

Shake meat pieces in plastic bag of dry flour mixture. Next, dip the meat pieces in the tempura better and gently lower into the heated wok grease. Fry no more than 10 pieces at-a-time for approximately 8 minutes. When pieces are golden and floating, lift out with a slotted spoon and place on the cookie sheet lined with a paper bag. Keep cooked meat in warm oven while frying the rest of the meat.

When all meat is finished frying, place into bowl and coat with sauce. Sprinkle with chopped green onions (scallions) and serve over cooked basmati rice.

Sauce

1/2 cup mayonnaise

¼ cup Thai sweet red chili sauce

2 Tbl. Thai garlic chili pepper sauce (Can also use Sriracha sauce.)

1 tsp. garlic powder

Cayenne powder (optional)

Mix all ingredients in a bowl and adjust to taste. Add cayenne powder for more heat, if desired.