Description
Crispy beer-battered fried shrimp tucked into soft bao buns, topped with Chinese-American coleslaw and a drizzle of Japanese mayo. A fun, family-friendly fusion sandwich with Wisconsin comfort vibes!
Ingredients
Units
Scale
For the Shrimp + Sandwich
- 2 cups beer batter mix
- 1/2 cup light beer (or water — add more as needed)
- 32 oz shrimp (31/40), peeled, deveined, tails removed, patted dry
- 20 bao buns (double my bao bun recipe if homemade)
- 1 gallon neutral oil, for frying
Toppings
Instructions
- Prep first: Make bao buns and coleslaw ahead of time. Chill coleslaw until ready to serve.
- Make batter: In a large bowl, slowly whisk beer (or water) into beer batter mix until it reaches a pancake-like consistency.
- Coat shrimp: Add shrimp to the batter and fold until fully coated.
- Heat oil: Heat oil to 350°F in a deep pot or fryer.
- Fry shrimp: Carefully add shrimp in batches (about 8 at a time). Fry until golden and crispy.
- Drain: Remove shrimp with a spider strainer and place on a paper towel-lined plate or pan.
- Assemble: Add 3–4 shrimp to each bao bun, stuff with coleslaw, and drizzle with Japanese mayo. Serve immediately.
Equipment
Le Creuset 6.75 qt. Enameled Cast Iron
Buy Now →
Cooking Tweezers (6 Piece Set)
Buy Now →
Buy Now → 
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →
Buy Now → Notes
- Keep oil temperature near 350°F for the crispiest shrimp.
- Don’t overcrowd the pot — fry in small batches.
- Fried shrimp is best enjoyed fresh, but leftovers can be reheated in an air fryer or oven to bring back crispiness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Main Course
- Method: Frying
- Cuisine: Asian-Inspired / Fusion
