[feast_advanced_jump_to] This dish takes me right back to our holiday in Florida a few years ago. A stop off at Bonefish Grill on a day out – we started our meal with Bang Bang Shrimp, and wow! So delicious! I was reminded of them when we had a similar version in our hometown recently – served from a hatch at a restaurant (I love how restaurants have adapted so brilliantly to lockdown conditions) so we could enjoy them by the sea. I couldn’t wait to recreate them at home!

First off make the sauce by simply mixing the sauce ingredients together (see the recipe card for quantities).Pat the prawns dry, then coat them in cornflour, following by a mixture of egg and buttermilk. Finally dredge in seasoned panko.Fry the prawns in a large frying pan in around 120ml (1 cup) of oil, turning once until golden brown.Drain on some kitchen roll and serve on a bed of crispy lettuce.

Drizzle on plenty of the bang bang sauce, plus serve with extra for dipping. I like to sprinkle with chopped spring onions (scallions) and a little dried chilli and/or finely chopped fresh red chillies. So moreish! And that bang bang sauce works great on burgers, fish fingers and as a sauce for ham, chicken or salmon sandwiches. I also have 2 other variations of this, my veggie-friendly Bang Bang Cauliflower and my baked Bang Bang Chicken. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

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