A great copycat recipe for Bonefish Grill Bang Bang Shrimp
16 to 18 medium shrimp, peeled and deveined
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (sambal sauce)
1 teaspoon granulated sugar
1/2 teaspoon rice vinegar
FOR THE EGG MIXTURE:
1 egg, beaten
1 cup milk
FOR THE BREADING MIXTURE:
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
1 handful of mixed greens
1 green onion, chopped (green part only)
Combine all ingredients for the spicy sauce in a small bowl; cover and set aside.
Combine beaten egg with milk in shallow bowl; set aside.
Combine flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl; set aside.
Bread the shrimp by first coating each with the breading mixture. 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.
Heat shortening or oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
When oil is hot, fry shrimp 3 to 4 minutes or until golden brown. Drain on rack or paper towels.
When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.
Stack shrimp on bed of mixed greens, sprinkle the stack with chopped green onion.
Serves 2 to 4 as appetizer