Sunday, December 4, 2011

Bang Bang Shrimp

Bonefish has a dish that everyone raves about called Bang Bang Shrimp. Looking online at their menu, it seems they serve it both as an appetizer and as filling for tacos. I've never eaten at Bonefish but figure anything with a cult following has to be delicious.

This knock off recipe was found through one of my new favorite blogs, Fake Ginger.

This dish is, indeed, delicious. It's a fairly basic battered and fried shrimp but the sauce is what is so addictive. My mayo hating husband had no idea it contained any form of mayonaise so don't let that turn you off! I made flour tortillas and we had these as soft tacos - delicious!

Just as a warning: I used 3 teaspoons of garlic chile sauce and my face almost melted off. I would go small, taste, and add it a little at a time. Also, I didn't deep fry mine but instead just lightly fried them.

Bang Bang Shrimp
1 lb. medium shrimp, peeled and deveined

For the sauce:
1/2 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar

For the egg mixture:
1 egg, beaten
1 cup milk

For the breading mixture:
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

For frying:
8 to 12 cups vegetable oil

Combine all ingredients for the sauce in a small bowl; cover and set aside.

Combine beaten egg with milk in shallow bowl; set aside.

Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.

Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer. (or, heat oil in a deep pan on the stove)

When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.

When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.

1 comment :

  1. You are too funny about that chili sauce! I thought I had a reasonable tolerance to heat until I tried some of the Asian chili sauces, too! It brought back some not so fond!


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