Bang Bang Shrimp

Tonight is date night...Yay!! And we're going to Bonefish...double Yay!!! And I'm having Bang Bang Shrimp...There's not enough Yay for this one!

I once posted a copycat recipe for Bang Bang Shrimp on my Facebook page (a friend found it). I have not tried it so I can not attest to how well it actually measures up, but I thought I'd share it nonetheless. Let me know how it turns out if you try it!


Almost-Famous Spicy Fried Shrimp from Food Network Magazine, April 2010 page 66

Sauce:
1/2 cup mayonnaise
1 Tbspn plus 1 tspn Asian chili sauce (such as sambal oelek)
2 teaspoons honey
kosher salt
water

Shrimp:
vegetable oil for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
kosher salt
freshly ground pepper
1 1/4 lbs small shrimp, peeled and deviened
Bibb lettuce leaves for serving
thinly sliced scallions

1. Make the sauce: mix the mayo, chili sauce, honey, 1/4 tsp salt and 1 Tbspn water in a large bowl;set aside.

2. Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 tspn each salt and pepper in another shallow bowl.

3. Working in batches,dredge the shrimp in the flour mixture, shaking off an excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 mins, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

4. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.