Crispy fried shrimp coated in a spicy-sweet bang bang sauce, served in fresh butter lettuce cups and garnished with scallions. A delightful appetizer perfect for sharing.
1. Butterfly the shrimp (optional) by cutting a slit down the back sides and remove the tails; season with salt and pepper.
2. Mix together the ingredients for the bang bang sauce and set aside.
3. In a small bowl, beat the egg white until frothy and foamy; pour the cornstarch into another small bowl.
4. In a pot or wok (something with high sides is best to reduce splatter) pour in 1 inch of avocado oil; heat it up until it reaches 350F and then start frying your shrimp.
5. Coat the shrimp in egg white then cornstarch, then put it directly into the oil. You should be able to fry 3-4 shrimp at a time. Fry shrimp for 3-4 minutes until golden brown (turning over with tongs halfway through) then drain on a paper towel lined plate.
6. Enjoy shrimp immediately (so they’re hot and crispy!) in the butter lettuce cups with bang bang sauce drizzled on top; sprinkle scallions for garnish.
