Bang Bang Shrimp

A while back, I posted my Mongolian Beef inspired by PF Changs recipe. In that post I mentioned that my neighbors Heath & Dena made Bang Bang Shrimp inspired by the Bonefish Restaurant recipe. We ate it too fast to take a photo, so they made it again and shared the recipe.



1-2 pounds Medium shrimp

Peal and Devein
Rinse thoroughly.
Mix 2 eggs with some milk and whisk together.
Dip shrimp into milk mixture.
Let excess drip off and then completely cover shrimp in corn starch. try to make it as thick as possible.
In a wok pre-heat peanut oil.
ensure that the oil is hot enough before putting shrimp in the the oil or the corn starch will fall right off.
put shrimp in oil about 15 at a time depending on the size of your wok. and cook for approx 3 minutes.
once cooked place on paper towels to drain excess oil.
after cooking all of the shrimp place shrimp into a large tupperware bowl and pour bang bang sauce on top of shrimp.
Place lid on tupperware and lightly shake.
serve over a bed of chopped romaine lettuce.

Here is the link to the Bang Bang sauce.

This is so good, you have to try it. The sauce is kind of a mayonnaise and chile sauce: spicy and creamy...and makes this dish irresistible.