Directions

1. Make the bang bang sauce in advance and place it in the fridge.
2. Thaw SOLA’s Hot dog buns and set them aside for now.
3. In a deep plate, mix all dry batter (almond flour, paprika, garlic powder, salt, and pepper).
4. In a separate bowl, have plant egg ready.
5. Add all the shrimp into the plant egg bowl and mix.
6. Then, place the shrimp into the dry seasoning mixture to thoroughly coat each shrimp.
7. Heat the avocado oil in a deep skillet over medium heat.
8. Carefully place the shrimp into the hot skillet and fry. Cook shrimp for about 3 minutes on each side, until golden brown and opaque in the center.
9. Do not overcrowd the skillet when frying; repeat until all shrimp are fried.

Toast the Hot dog buns:

1. In a skillet, add 1 tbsp vegan butter + garlic herb seasoning.
2. Carefully add the hot dog buns and toast the outer layer of the buns.
3. Then open the buns and toast the inside of the buns.

2 Bang Bang Sandwiches

1. Add a dollop of the bang-bang sauce and spread it on each toasted hot dog bun
2. Add chopped spinach
3. Add 8 pieces of shrimp per buns
4. Drizzle more bang bang sauce on top
5. Enjoy!