Bang Bang Market Oysters Recipe
Crispy Golden Shrimp, Shredded Cabbage Slaw served over Crushed Ice, Kiwi Mignonette, Horseradish, Meyer Lemon, Bang Bang Sauce
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Ingredients
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For the Crispy Golden Shrimp
For the Shredded Cabbage Slaw
For the Kiwi Mignonette
For the Bang Bang Sauce
For Serving
Method
Preparing the Crispy Golden Shrimp
- 1
Make the Batter
In a bowl, mix the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the water until smooth.
- 2
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Shrimp
Dip each shrimp into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry in batches for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Preparing the Shredded Cabbage Slaw
- 4
Mix the Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, rice vinegar, olive oil, salt, and black pepper. Toss well to combine and let it sit for 10 minutes to soften.
Making the Kiwi Mignonette
- 5
Combine Ingredients
In a small bowl, mix together the diced kiwi, red onion, red wine vinegar, and chopped cilantro. Let it sit for about 10 minutes for the flavors to meld.
Preparing the Bang Bang Sauce
- 6
Mix the Sauce
In a bowl, whisk together the mayonnaise, sriracha, honey, and lime juice until smooth and well combined.
Assembling the Dish
- 7
Prepare the Serving Plate
On a large platter, create a bed of crushed ice to serve the oysters.
- 8
Add the Shrimp and Slaw
Place the crispy shrimp over the crushed ice and top with the shredded cabbage slaw.
- 9
Garnish and Serve
Drizzle the bang bang sauce over the shrimp, add a dollop of kiwi mignonette, and serve with grated horseradish and Meyer lemon wedges on the side.