Pang Pang Sauce Recipes

BANG BANG SAUCE

Steps:

• Combine mayonnaise, chili sauce, Sriracha, and rice vinegar in a bowl until smooth.

COPYCAT BANG BANG SHRIMP®

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

PANG PANG SAUCE

Steps:

• In a large skillet on medium high heat, heat the oil.
• Add the ginger and garlic, and saute for 1 minute.
• Stir in the broth, peanut butter, hoisin sauce, honey, soy sauce, scallion, vinegar, and chili paste.
• Bring the sauce to a boil, reduce heat and simmer for 10 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly.
• The sauce can be made ahead and kept refrigerated for up to 1 week. Enjoy!

PANG PANG SAUCE

Steps:

• In a blender or food processor, combine the ingredients except for the minced scallion. Blend until smooth. Add the scallion. The sauce should have the consistency of lightly whipped cream. Serve with cold noodles, sliced cold poached chicken, cold sliced beef or as a salad dressing for cucumbers and red peppers.