Bang Bang Shrimp
This recipe was very, very close to what we get at Bonefish. It starts off with shrimp that are coated with a seasoned flour-Panko breading, then fried till golden brown. They are then tossed with the special "Bang Bang" sauce, a combo of mayo, chili garlic sauce and rice vinegar, that makes this appetizer addictively good! You will definitely want this appetizer at your next party!
1 - 1.5 lbs. medium shrimp, peeled and deveined
BANG BANG SAUCE:
1/2 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
1 egg, beaten
1 cup milk
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
8 to 12 cups vegetable oil
1 handful of shredded romaine lettuce
1 green onion, chopped (green part only)
Combine all ingredients for the spicy 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.
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.
Stack shrimp on bed of mixed greens, sprinkle the stack with chopped green onion.
Serves 4 to 6 as appetizer