Bangin ' Shrimp Tuna Bites * Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If shrimp are larger than bite-size, butterfly or finely chop to make a small bite-sized piece. Season lightly with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp paprika.

Prepare tuna

If using canned tuna, drain thoroughly and finely dice. If using fresh sushi-grade tuna, finely dice into small cubes. Gently fold tuna with a pinch (about 1/4 tsp) of salt and 1/2 tsp lime juice, then refrigerate until assembly to keep cool.

Set up breading station

Place flour in a shallow bowl and season with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Beat eggs with buttermilk in a second bowl. Put panko in a third shallow bowl. For extra crispness, pulse panko briefly in a food processor to break up large flakes if desired.

Bread the shrimp

Working in batches, dredge each shrimp first in seasoned flour (shake off excess), dip into egg-buttermilk mixture, then press into panko until evenly coated. Place breaded shrimp on a wire rack to rest for 5 minutes so coating adheres.

Fry the shrimp

Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry breaded shrimp in batches without crowding, about 2 to 3 minutes per side for small shrimp, until golden brown and cooked through. Use a thermometer to keep oil near 350°F. Transfer to a paper towel–lined tray and season immediately with a light sprinkle (about 1/4 tsp total) of kosher salt while hot.

Whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and lime juice in a small bowl until smooth. Taste and adjust heat by adding more sriracha or more honey for sweetness. If the sauce is too thick to coat bites, whisk in up to 1 tsp water to loosen. Season with 1/8 tsp salt if needed. Refrigerate until ready to use.

Place one toasted sesame cracker or wonton chip on a serving tray. Spoon a small amount (about 1/2 teaspoon) of diced tuna onto the chip as a base.

Top the tuna with a fried shrimp, pressing gently so it adheres. Drizzle about 1/2 teaspoon of bang bang sauce over the shrimp (use a squeeze bottle or small spoon for precision).

Garnish each bite with a few microgreens or a small cilantro leaf and a light sprinkle of toasted sesame seeds. Arrange bites on a platter with lime wedges on the side. Serve immediately while shrimp are hot and crispy so texture contrasts with cool tuna and creamy sauce.