Saturday, July 28, 2012

Bang Bang Shrimp from Bonefish Grill

I don't often post recipes, but this one is too good not to share!  On our recent vacation to Florida, we visited Bonefish Grill.  It's a great restaurant that is really popular down there, and is run by the same people that own Outback Steakhouse.  The line was OUT THE DOOR when we went, and we found out it was because of their $5 Bang Bang Shrimp.  I wondered: What was so great about this shrimp? was to die for!  It was so good that after eating the appetizer, I ordered more with my dinner!  Actually, addicting is a better word for it.

So here is the actual recipe.  There are a lot of copycats recipes for the sauce out there, but this is the real version (I have an inside source that cooks for the restaurant).  There are two key parts to this recipe: the sauce and the frying technique of the shrimp.

The Sauce
1 cup mayonaise 
3 tbsp Huy Fong chili garlic sauce 
1 tbsp Mae Ploy sweet chili sauce 
1 tsp lemon juice 

I like to do the sauce first, just to get it out of the way.  The shrimp cooks very quickly, and you won't have time to do anything in the mean time.  The Hug Fong Chili Garlic Sauce is the secret ingredient, and it's important you don't make any substitutions.  This can be found in the ethnic aisle at Stop and Shop or ordered on here.   My boyfriend's addicted to the stuff - he puts it on all his foods and uses it as salsa.  The sweet chili sauce is also available in the ethnic aisle or on amazon, but there are many other brands that would probably work too.  

Frying the Shrimp
When you are done, it is time to get to the shrimp.  Peel and devein (I recommend using unpeeled shrimp; they taste better and cost less, but they are time consuming).  Set up your dipping stations, as if you were making cutlets.  In your first bowl, put in some cornstarch (flour would also work, but cornstarch makes them crispier).  In your second bowl, you will need a whisked egg (or milk if you don't have any egg), and in your third bowl you will need about a cup of panko bread crumbs.  Panko bread crumbs are Japanese style bread crumbs, and are what will make these really crispy.  Don't use seasoned panko bread crumbs - they are way too salty and will ruin the taste of the sauce.

In a frying pan, put about an inch of vegetable oil and put the heat on medium-medium high.  You can tell when it's ready by dropping a pinch of corn starch in.  If it bubbles, you are ready to go.  One at a time, coat the shrimp in cornstarch, then egg, then panko.  These babies will cook fast, so as soon as you have put your last shrimp in the pan you will probably need to flip the shrimp you put in first.  When the shrimp are ready, I like to lay them on a paper towel to drain any excess oil.  

When you are ready to eat, you can cover them in sauce and serve on a bed of iceberg or romaine lettuce.  The best way to coat is using a Ziploc bag (I didn't do this for the picture, which is why the sauce is not distributed evenly).

You will not be disappointed - this is such a treat and you will be addicted once you try them!

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