You can use a spoon to mix it all together, or just toss them in a dipping bowl like I do. Let the shrimp cool on a paper towel lined plate to drain any excess oil.Īdd your deep fried shrimp to a bowl and coat in the boom boom sauce. The shrimp are done when the batter is crispy, and they’re golden brown in color. Flip each shrimp halfway through cooking. Don’t overcrowd the pan, or else the shrimp may stick together. I use a standard cooking thermometer to monitor the temperature.Īdd your shrimp to the oil. Repeat these steps for the remaining shrimp, until they are all coated.įill the skillet or deep pan with about ½ inch of oil. Then, dip the shrimp into the flour mixture. Make sure the shrimp are patted dry and not wet, or else the batter won’t stick.įirst, dip the shrimp into the egg wash. Whisk them together until fully combined. In a separate medium bowl, add the cornstarch and all-purpose flour. Whisk together 2 eggs in a medium sized bowl. This sauce is extremely easy to make and simply requires whisking all the ingredients together. This sauce gives the boom boom shrimp this tangy kick. Boom Boom Sauceīoom boom sauce is a robust and creamy sauce containing sriracha sauce, mayonnaise, sesame oil and green onions. Vegetable oil on the other hand is more neutral in flavor, and won’t affect the taste of your food. Some oils are highly aromatic, like grape seed oil or peanut oil. What makes vegetable oil so versatile is its flavor. Vegetable oil is suitable for any type of cooking, from frying and roasting to baking. There are many types of oils out there, but my favorite for deep frying has always been vegetable oil. Eggs yolks also add extra flavor, because of their high fat content. Eggsĭipping the shrimp in an egg wash helps the flour stick better. Less gluten means the batter absorbs less oil, which gives you crispier shrimp. This is because cornstarch helps prevent the development of gluten. CornstarchĬornstarch is the key to getting your deep frying batter nice and crispy. You can use either flours for boom boom shrimp, but all-purpose flour is more typical.Īlso, note that some boom boom shrimp recipes call for baking powder. Rice flour gets crispier than all-purpose flour, but has less flavor. If flour has too much gluten, the batter tends to get chewy and oily. It has 10-12% protein content, which allows for a moderate amount of gluten. All-Purpose FlourĪll-purpose flour is my favorite for battering deep-fried foods. Look for the peeled shrimps, as they’re less work to prepare. You can find these in your grocery store’s frozen food section. If the shrimp is being served on its own, opt for a bigger size.įresh shrimp are delicious, but if you don’t have access to them, frozen shrimp will work. In grocery stores, shrimp are often sold in sizes like baby, extra-large or jumbo. The shrimp are the star of this recipe, so it’s important to pick the right variety. Picking the Best Ingredients for Boom Boom Shrimp Shrimp With these simple steps, you can prepare homemade boom boom shrimp that tastes just like the restaurant versions. Serve it up as an appetizer, a snack, or a party food, and listen to your guests rave. Deep fried batter soaks up all these flavors, and provides this dish with its satisfying crispiness. Toasted sesame oil, spicy chili and mayonnaise are the key ingredients that make up this unique sauce. Boom boom shrimp sauce has an unusual creamy twist that makes it super rich, and unbelievably good. While fried shrimp is delicious on its own, a top notch sauce can take it to the next level. It’s deep fried, it’s nice and spicy, and it has seafood! This Boom boom shrimp recipe combines all the elements of a perfect Southern dish.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |