Kamis, 25 Juli 2019
Have you ever ever been to a bonefish grill and had their bang bang shrimp? that is certainly one of my favourite appetizers of all time and this copycat recipe comes honestly close to the authentic.
One of the keys to this is getting the sauce proper. it’s spicy however not terribly hot. it’s creamy, however no longer a heavy cream. it tastes asian stimulated and is a good mixture of highly spiced and candy. the first-rate element approximately it's miles that it compliments the moderate crunchiness of the pint sized shrimp so properly.
Bonefish grill bang bang shrimp has a awesome crunch, and this turned into a bit harder to recreate. i attempted breading with all-purpose flour, immediately cornstarch, flour/cornstarch mixed, then cornstarch with a touch panko breadcrumbs. instantly cornstarch is pretty excellent, however adding a few panko breadcrumbs gave the shrimp a pleasing crunch that turned into towards the bonefish grill shrimp.
Bang bang shrimp is an appetizer but it positive might be the main direction of a mild meal. fix a leafy veggies salad of romaine, arugula, and spinach. then upload an olive oil, vinegar French dressing. creamy dressings together with blue cheese, ranch, or french would be too heavy tasting. throw on a few tomatoes and cucumber in case you’d like additionally. a dry white wine or a not too sweet rosé wine could be perfect too. for a non-alcoholic drink, have some water with a wedge of lemon.
This is the form of appetizer to make if you are having an informal collecting with pals. once all of the elements are laid out, the frying is going quickly and also you need to consume these quickly once they’re achieved. serve on a mattress of chopped lettuce and garnish with some inexperienced onion. that is delicious!
Ingredients
- 12 oz . shrimp , 60-80 size, raw, shelled and de-veined, thawed
- 1 to 1 1/2 cups buttermilk
- 3 to 4 cups sunflower oil (or other high smoke point oil)
- 1/2 cup cornstarch
- 2 tbsp panko breadcrumbs
- *1 tsp baking soda
- Lettuce
- green onions
Sauce
- 1/3 cup mayonnaise , (or Miracle Whip for slightly sweeter sauce)
- 3 tbsp Mae Ploy sweet chili sauce
- 2 tbsp Huy Fong chili garlic sauce
Instructions
- Place thawed shrimp in a bowl and cover with buttermilk, soak for 30 minutes or more
- Mix cornstarch, panko crumbs and baking soda in a shallow bowl.
- Place cooking oil in a 2 quart sauce pan and heat oil to 375°
- Remove 10 to 12 shrimp from the buttermilk, pat dry on paper towels, coat with cornstarch/panko mixture, place shrimp in a spider mesh basket and lower into hot oil. (You can also carefully lower the shrimp into the oil one at a time, fry and remove from the oil with a spider).
- Fry for 2 minutes, or until the shrimp is medium browned.
- Remove the shrimp and place on a cooling rack.
- Repeat for the remaining shrimp.
- Coat the shrimp with the sauce, serve on a bed of chopped lettuce, garnish with chopped green onion.
- Sauce
- Mix ingredients well in a small bowl, set aside