Shrimp popcorn with Bang Bang dip

35 minutes

Leicht

2 persons

Although the name suggests it, Shrimp Popcorn does not contain any real popcorn. The term "popcorn" refers to the size and crispiness of the fried shrimp, which resemble small pieces of popcorn. These crispy shrimp are perfect as an appetizer or snack and are wonderful for dipping into the spicy, creamy Bang Bang Dip. Let's snack!

Ingredients

2 x 160 g Organic Black Tiger king
prawn, cooked
1 egg
2 garlic cloves, grated
1 teaspoon hot paprika powder
salt and freshly ground pepper
1 tablespoon medium-hot mustard
600 ml heat-resistant frying oil
120 g flour type 550
100 g cornstarch
150 ml mayonnaise
1 tablespoon Sriracha
1 tablespoon sweet chili sauce
juice of one lime
2 stalks of spring onion, chopped

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the cooked organic black tiger prawns to thaw overnight in the refrigerator or for 2 hours at room temperature.
In a bowl, whisk the egg and mix with the grated garlic cloves, hot paprika powder, salt, pepper and mustard.
Add the shrimp to the mixture and mix well so that all the shrimp are evenly coated. Let the shrimp marinate in the refrigerator for at least 30 minutes.
Mix the flour and cornstarch well in a separate bowl. Remove the marinated shrimp from the refrigerator and toss them in the flour-cornstarch mixture until evenly coated. Gently shake off any excess flour.
Heat the frying oil in a pot or deep fryer to 180°C.
Add the shrimps in batches to the hot oil and fry for 2-3 minutes until golden brown and crispy. Remove the fried shrimps with a slotted spoon and drain on kitchen paper.
Mix mayonnaise, Sriracha sauce, sweet chili sauce and lime juice well in a bowl. Keep the dip cool until serving.
Arrange the hot, crispy shrimps on a plate, garnish with the sliced spring onion and serve with the Bang Bang dip.

Tip: For extra crispy shrimp, fry them twice. First fry the shrimp for 1-2 minutes, let them cool briefly and then fry them a second time for 1-2 minutes. This ensures a particularly crispy texture. Raw shrimp can also be used for this recipe.