I’ve made Bang Bang Shrimp before but simply sauteed the raw shrimp in a garlic butter and then coated them in the sauce. This time however, I went for the more challenging version and tempura battered the raw shrimp and then deep fried them. I was disappointed with the pale look of the shrimp even after several minutes of frying so, for the rest of the batch, I dipped the battered shrimp into Panko bread crumbs.
I had forgotten that Panko browns … very quickly. I reduced the cooking temperature and time and ended up with much prettier shrimp.
At this point, you can do anything you want with your shrimp, including just eating them with a seafood sauce. I decided to serve the Bang Bang sauce (equal parts sweet Thai chili paste and mayo, with some Sriracha for heat) on the side. The poor pale ‘tester’ tempura shrimp were tossed with the sauce and sprinkled with sliced green onions for a nicer presentation.
Bang Bang Shrimp tossed with sauce
I had extra tempura batter so I diced up a chicken cutlet and made the chicken version of the dish. If you wish to serve this as a shared dish, provide a container of toothpicks and let your friends spear their own.
Bang Bang Chicken drizzled with sauce and garnished with green onion
For the tempura batter, I used a Bonefish Grill copycat recipe. There are several out there.
Bang Bang Shrimp version 2
(Bonefish Grill Copycat recipe)
1/2-1 lb of large shrimp
Sprinkle shrimp with about 1/2 tsp of salt. Let sit for 12 minutes in a large bowl.
1/4 cup flour
1/4 cup cornstarch
1/4 tsp baking powder
1/4 cup milk or water (add 2 tbsp of water and then more as needed)
1 large egg
2-3 cups vegetable oil for deep frying
2 cups Panko (optional)
1 tbsp sliced green onion for garnish
Pre-heat oil to 350 deg F in a medium sized pot.
In a second bowl, combine flour, cornstarch, baking powder, milk and egg. Whisk together until smooth. Add additional milk or water if needed until it is thin enough that it will coat the shrimp.
Drain off excess batter and fry, 3-4 at a time, depending on size of container, for 3 minutes, turning so both sides get browned.
Fried shrimp … a little pale looking for my taste
For a crunchy crust, drain off excess batter, place the battered shrimp into a large shallow bowl with the Panko, turning over to coat both sides.
Fry for 2-3 minutes or until the coating is browned and the shrimp are curled up. Place onto a tray lined with paper towels to drain off the excess fat and let cool.
Bang Bang Sauce – makes about 1/2 cup of sauce
1/4 cup mayo
1/4 cup sweet Thai chili sauce
Sriracha to taste
Mix together well and either toss with the shrimp before serving or serve on the side. Garnish with green onion.
2 thoughts on “Bang Bang Shrimp (and Chicken) version 2”
The shrimp look absolutely wonderful, and that sauce sounds delicious. I too prefer the panko version, so golden and delicious looking.
Panko gives the shrimp and the chicken a great texture. Deep frying is the only thing keeping me from making this dish often. 🙂