Step 1

Add all ingredients to a jar or bowl, whisk until completely combined. Cover and refrigerate until ready to use.

Step 2

Heat oil in a heavy bottom pot over medium heat until the temperature reaches 375 degrees (it should NOT be smoking).

Step 3

Make sure the shrimp are dry (pat dry with paper towels if needed). Coat with cornstarch. Add shrimp carefully to the oil, fry 3-4 minutes or until golden brown. You may need to flip or stir the shrimp if they aren't fully submerged in the oil. Remove with a slotted spoon and set on a paper towel lined plate.

Step 4

Add a bit of sauce to the shrimp and toss lightly to coat.

Step 5

Place 1/2 cup rice in a bowl, add 1/4 the cooked shrimp, 1/2 cup cabbage blend, 1/4 of the diced tomatoes, and sprinkle some green onion. Top with bang bang sauce. Serve immediately.