Step 1

Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha and honey in a small bowl and mix together, then put to one side while you make the crispy shrimp/prawns.

Step 2

Pat the king prawns dry using kitchen roll/paper.

Step 3

Place the cornflour in one bowl.

Step 4

Place the buttermilk and egg in a second bowl and lightly whisk to combine.

Step 5

Place the panko, paprika, salt, pepper, garlic salt, celery salt and white pepper in a third bowl and mix together.

Step 6

Dredge the king prawns in the cornflour, then dip in the buttermilk mixture to coat and finally coat the prawns in the panko mixture. Place the coated prawns on a plate.

Step 7

Heat the oil in a large frying pan over a medium-high heat.

Step 8

Once the oil is hot, add the prawns.

Step 9

Cook for 3-4 minutes, turning once, until golden brown. Then remove from the pan and place on a plate lined with kitchen roll to soak up any excess fat.

Step 10

Place the shredded romaine on a serving plate, top with the crispy shrimp/prawns and drizzle over 3 tbsp of the bang bang sauce.

Step 11

Sprinkle on the chopped spring onions (scallions) and the chilli flakes and serve.