The second recipe on my list was inspired by a high school obsession. Several of my friends were hostesses at the local “nice” restaurant, Bonefish Grill, which had a very nice shrimp appetizer: Bang Bang Shrimp. Upon research for this post, I see that the restaurant now has an entire day devoted to the appetizer: Bang Wednesday.
Lately I have had quite a hankering for the slightly spicy, savory sauce over the lightly crisped shrimpies with a touch of chive. Since I don’t live very close to Bonefish now, I sought Pinterest for a DIY version – SUCCESS!
99 Cooking posted this recipe:
BANG BANG SHRIMP
- 1 pound · large shrimp (shelled and deveined)
- ½ cup · mayo
- ¼ cup · thai sweet chili sauce (or to taste)
- 1 teaspoon · thai style peanut sauce
- ½ teaspoon · sriracha hot chili sauce (or to taste, spicy)
- 1 box · panko japanese style bread crumbs
- 1 · egg
- 1 · oil for frying
- 1 bunch · of green onions chopped
- Mix mayo with Thai sweet chili sauce, Thai style peanut sauce and sriracha for the sauce
- Dip shrimp in egg, then in panko bread crumbs. Deep fry shrimp in 340°F oil until light brown (around 2 mins)
- Drain on paper towel. put on platter and top shrimp with sauce and chopped green onions
Straightforward enough! I generally try to avoid recipes where I have to buy three specific sauces that are $5 each that I only need one teaspoon of, and will only use once. I made an exception in this case.
The instructions were easy enough to follow, but what I hadn’t accounted for was the fact that I’ve never deep fried anything. Thankfully, I was prepared for oil to splatter and burn me, but I didn’t expect it to completely coat my entire kitchen with an oily film. I put each shrimp in one by one (quickly and dramatically recoiling my hand after each to avoid getting burned) and although the instructions say that each shrimp will be cooked in 2 minutes, it took me 2 minutes to even get the first round in the pot. Some of the shrimp were really crisp when I removed them, so I reduced the heat of the oil for the second round. This lowered the splatter radius and I could get the shrimps in faster, but made the panko on the second round a bit soggy. I did one more round of shrimp at a slightly higher temperature and called it good!
As the shrimp were cooling, I combined the ingredients for the sauce. Tristan loved the sauce and suggested we replace our fondue cocktail sauce with it. I don’t care for Mayo, so it was just okay to me. The Bonefish sauce is a bit more of an Asian Aoli, and this sauce was a bit thick. Next time, I would use an actual mixer instead of combining by hand, and would heat the sauce.
This whole process was so stressful that I didn’t take any photos, and really couldn’t even speak. I even forgot to clip the ends off of the green beans I made to accompany. I did take a photo of the end result (I had my sauce on the side):
Not the prettiest dish I’ve ever created, but it ended up being pretty tasty. It was a good learning experience in that I will probably avoid deep fried recipes in the future, and can now feel at peace making the trek to Bonefish to buy the real thing :).
Stay tuned for the next recipe, a little more up my alley: Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce.