Bang Bang Shrimp Sliders
I think bang bang shrimp is synonymous with a seafood restaurant called Bone Fish Grill. I’ve never been personally, but I have tried plenty of copycat recipes before. It’s delicious. If you have no idea of what bang bang shrimp is, it’s shrimp tossed in cornstarch, fried until crispy and then tossed in a sauce made of mayo, thai sweet chili sauce, hot sauce and scallions. Since I love this dish so much, I thought I’d give it a slight twist and turn it into these Bang Bang Shrimp Sliders. I did write a slider cookbook after all and who would I be if not an eternal slider enthusiast? The slider route is definitely the way to go.
These would be great as an appetizer for parties, but of course they’d make a great dinner. I’d allot about 2 sliders per person, if you do go the dinner route. I hope you love them! Let me know what you think below and as always, thank you so much for following along and reading.
Bang Bang Shrimp Sliders
Equipment
- Food processor
- Bowls
- Baking sheet
- Skillet
Ingredients
- 3 tablespoons unsalted butter melted
- 1 pound peeled deveined shrimp coarsely chopped
- 1 large egg
- 3/4 cup panko breadcrumbs
- 1/4 cup thin-sliced scallions plus more for garnish
- 2 garlic cloves minced
- 1 tablespoon ginger paste
- 1 teaspoon sriracha
- 1 teaspoon soy sauce
- 1/2 cup cornstarch
- Vegetable oil for frying
- 8 slider buns
- 8 green leaf lettuce pieces
Sauce:
- 1/2 cup Japanese mayo or regular mayo
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons sriracha
Instructions
- In a food processor, combine the melted butter, half of the shrimp and the egg and give it about 10 to 12 pulses until chopped up, but slightly coarse. Transfer to a large bowl and add in the remaining shrimp, breadcrumbs, scallions, garlic, ginger, sriracha and soy sauce. Mix until just combined. Divide and shape into 8 patties and place on a baking sheet, lined with parchment paper.
- Spread the cornstarch onto a shallow dish. Dredge each shrimp patty in the cornstarch, shaking off the excess, and making sure they’re evenly coated. Fill a frying pan with about 2-inches of oil and set over moderate heat. Once hot, carefully add in 4 of the shrimp patties. Fry until golden brown on both sides, flipping over halfway through, and fully cooked, about 2 to 4 minutes, per side, depending on how thick they are. Drain and transfer to a wire rack set over a baking sheet. Sprinkle lightly with salt and set aside. Continue frying the remaining patties.
- To make the sauce, in a medium bowl, whisk together the mayo, sweet chili sauce and sriracha until smooth. Set aside.
- To assemble the sliders, split open the buns and top each bottom bun with sauce and a lettuce leaf. Place a fried shrimp patty on top and spoon more of the sauce on. Sprinkle with scallions and place the top bun on. Serve immediately and enjoy!
