I know I’m not alone in loving the Bone Fish’s bang bang shrimp! There’re recipes swimming and crawling all over the Internet about the perfect way to achieve that combination of crispy spicy sweet texture-taste explosion for your mouth.
After making it once, it’s now one of those crowd favorites around here. And here’s the good thing. You can make bang bang chicken or bang bang soft shell crabs – which are in season here on the Island – Yahoo! Back to the ideas - how about bang bang fried oysters? Or use the sauce for grouper fingers instead of boring old tartar or cocktail sauce. I’ve even thrown in a handful of finely chopped dry roasted unsalted peanuts for a little more crunch and that yummy satay sort of flavor.
The point being with this sauce is that it’s so versatile, so easy and so so delicious on just about anything! Oh, just had another thought – how about bang bang crab cakes?
For the sauce:
½ cup of mayonnaise
¼ cup sweet chili sauce
2-5 teaspoons sriracha hot chili sauce (or to taste)
1/8 cup dry roasted unsalted peanuts, finely chopped (optional but a nice twist)
For the shrimp:
1 lb shrimp, peeled and deveined
Chopped green onions, white and light green parts, optional
Canola oil for frying
Toss shrimp in cornflower in a medium shallow dish, set aside. Whisk mayonnaise, sweet chili sauce and sriracha sauce together in a medium bowl. Refrigerate until ready to use.
Heat a little oil in a large heavy skillet or wok until just beginning to smoke. Add shrimp tossing continuously until they turn bright pink and begin to turn golden brown. When shrimp are done, add enough bang bang sauce to generously coat the shrimp. Serve in lettuce leaves and garnish with green onions and additional chopped peanuts if desired.
Local Island Note: Piggly Wiggly in Coligny and Dave Martin’s Fish Tail Seafood Market has the freshest fish, shrimp, soft shell crabs, oysters, clams around!