🍤 Crispy shrimp with bang bang sauce

2 servings · prep 15 min · cook 10 min

Ingredients

• 200 g raw peeled shrimp
• 30 g flour, 40 g panko breadcrumbs, 1 egg
• 1 tsp sweet paprika, 1/2 tsp garlic powder
• 2 wheat tortillas, 1 tbsp neutral oil, paprika, flaky salt
• Salad leaves
• 1 pepper, 1 red onion, 2 tomatoes, 2 avocados
• Fresh cilantro
• 3 tbsp mayonnaise
• 1 tsp sriracha
• 1 tbsp lime juice
• 1 tsp honey or brown sugar
• 1 tsp soy sauce
• Salt, pepper

Method

1. Brush the tortillas with oil, dust with paprika and flaky salt, cut into triangles and crisp them in the oven or air fryer.
2. Mix the flour, paprika, garlic powder, salt and pepper. Roll the shrimp in the flour, then the beaten egg, then the panko.
3. Cook 5 min at 190 °C (375 °F) in the air fryer, or fry until golden in a little oil.
4. Mix the mayonnaise, sriracha, lime juice, honey and soy sauce: that is the bang bang sauce.
5. Brush it over the hot shrimp, only as they come out — sauced too early, they go soft.
6. Arrange the leaves, pepper, red onion, tomatoes and avocados in a large bowl. Add the shrimp and the tortilla chips.
7. Scatter with cilantro and serve with the rest of the sauce.

Adapted from Hervé Cuisine (YouTube)

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