Bang Bang Shrimp

I have had a love affair with this appetizer from Bonefish Grill for years.  I was delighted when I came across a copycat recipe.  I just had to try it.  Although it did result in a purchase which may be my undoing…

 Help me - what have I done?

Ingredients:

• 16 medium Shrimp, peeled and deveined
• ½ Cup Mayonnaise
• 6 Teaspoons Sweet Thai Chili Sauce*
• 3 Teaspoons Sarachi Sauce
• 2 Teaspoons Rice Vinegar
• 1 Cup Milk
• 1 Cup Panko Bread Crumbs
• ½ Cup Corn Starch
• Shredded Cabbage for plating
• Scallions for garnish

Source: http://thenoshery.com/

* I couldn’t find “Thai Sweet Chili Sauce” so instead substituted Frank’s Sweet Chili Sauce.

Preparation:

First, in a large bowl, combine the Mayonnaise, Sweet Chili Sauce, Sarachi Chili Sauce, and Rice Vinegar.  Whisk the ingredients until all are well combined and set aside.

Next soak the Shrimp in a bowl with the Milk.  

Now go ahead and prepare a bowl with the Panko Bread Crumbs and another bowl with the Corn Starch.  Dredge the Shrimp in the Corn Starch, then the Milk and finally in the Panko Bread Crumbs; set aside.

Now heat a large skillet of oil until it reaches 300 degrees.  Drop the shrimp in and fry until they turn a golden brown.  Remove them with a slotted spoon and transfer to a plate lined with paper towels. – I used the Fry Daddy for this step, my personal justification for the purchase  :)

Lastly, transfer the fried Shrimp into the large bowl with the Sauce and toss until they’re evenly coated.  Pile the Shrimp onto a bed of the Shredded Cabbage and garnish with Scallions.  They’re almost too good for words.  I chose to serve this with a side of fried rice to make a full dinner.