Bonefish Grill Bang Bang Shrimp

[kaci]

Bonefish Grill Bang Bang Shrimp


Spicy Sauce:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (sambal sauce)
1 teaspoon granulated sugar
1/2 teaspoon rice vinegar

Souffle:
1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed (ground) sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 to 12 cups vegetable shortening or oil
16 to 18 medium shrimp, peeled and deveined


Garnish:
1 handful of mixed greens
1 green onion, chopped (green part only)


Combine all ingredients for chili sauce in a small bowl. Cover the sauce and
set it aside for now.

Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt,
black pepper, sage, onion powder, garlic powder, and basil in another
shallow bowl.

Heat shortening or oil to 350 degrees F. Use the amount of oil required by
your fryer.

Bread the shrimp by first coating each with the breading. Dip breaded shrimp
into the egg and milk mixture, and then back into the breading. Arrange the
coated shrimp on a plate and pop them into the fridge for at least 20
minutes. This step will help the breading to stick on the shrimp when they
are frying.

When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden
brown. Drain on a rack or paper towels. When all of the shrimp have been
fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce
over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed
greens, then sprinkle the stack with chopped green onion.

*Serves 2 to 4 as an appetizer.

Tidbits: You can also make this dish several days ahead by following the
directions up to the frying stage. But, instead of frying for 3 to 4
minutes, flash fry the shrimp for just 45 seconds, and then let them cool.
Pop the shrimp into a zip top bag and into the freezer. When you want to
make the dish, simply fry the shrimp for 3 minutes, or until brown, and then
coat with the sauce and garnish as instructed in step #5.

Combine all ingredients for chili sauce in a small bowl. Cover the sauce and
set it aside for now.

Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt,
black pepper, sage, onion powder, garlic powder, and basil in another
shallow bowl.

Heat shortening or oil to 350 degrees F. Use the amount of oil required by
your fryer.

Bread the shrimp by first coating each with the breading. Dip breaded shrimp
into the egg and milk mixture, and then back into the breading. Arrange the
coated shrimp on a plate and pop them into the fridge for at least 20
minutes. This step will help the breading to stick on the shrimp when they
are frying.

When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden
brown. Drain on a rack or paper towels. When all of the shrimp have been
fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce
over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed
greens, then sprinkle the stack with chopped green onion.

*Serves 2 to 4 as an appetizer.

Tidbits: You can also make this dish several days ahead by following the
directions up to the frying stage. But, instead of frying for 3 to 4
minutes, flash fry the shrimp for just 45 seconds, and then let them cool.
Pop the shrimp into a zip top bag and into the freezer. When you want to
make the dish, simply fry the shrimp for 3 minutes, or until brown, and then
coat with the sauce and garnish as instructed in step #5.