Gang Gang Tacos Recipe
Deep fried shrimp tossed in sriracha glaze, yum yum sauce, cilantro, onions, lime wedge
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Sriracha Glaze
Yum Yum Sauce
Toppings
Method
Prepare the Shrimp
- 1
Prepare the batter
In a large bowl, mix the all-purpose flour, cornstarch, salt, and black pepper. In a separate bowl, whisk the egg and cold water together. Combine both mixtures until smooth.
- 2
Batter the shrimp
Dip each shrimp into the batter, ensuring they are fully coated.
Fry the Shrimp
- 3
Heat the oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the shrimp
Carefully drop the battered shrimp into the hot oil in batches. Fry for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
Make the Sriracha Glaze
- 5
Combine ingredients
In a saucepan over medium heat, combine sriracha sauce, honey, soy sauce, minced garlic, and lime juice. Stir well and cook for 2-3 minutes until heated through.
- 6
Coat the shrimp
In a large bowl, toss the fried shrimp with the sriracha glaze until fully coated.
Make the Yum Yum Sauce
- 7
Mix the sauce
In a small bowl, whisk together mayonnaise, ketchup, sugar, garlic powder, paprika, and water until smooth and creamy.
Assemble the Tacos
- 8
Warm the tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 9
- 10
Serve
Serve the tacos with lime wedges on the side for squeezing over the top.