Prep 15 mins
Cook 15 mins
Yes it's a copycat recipe. I like it very much so wanted to share it. If you are in hurry you can substitute the shrimp with store bought pre-battered frozen shrimp. Get the Bang Bang sauce from from www.dinnisselect.com I understand that the sauce from Dinnis is no longer called Bang Bang Sauce. Now you should order Dinnis Shrimp Sauce (very hot). 5/2010
- 2 lbs large shrimp
- 1 teaspoon salt
- 2 well beaten eggs
- 3⁄4 cup milk
- 1⁄2 teaspoon salt
- 3⁄4 cup cornstarch
- 3⁄4 cup flour
- 3⁄4 teaspoon baking powder
- oil (for deep frying)
- You will be using 1 bottle Dinni’s Select Bang Bang Sauce.
- Peel and Devein shrimp.
- Sprinkle shrimp with 1 1/2 teaspoons salt; let stand at room temperature for 12 minutes. Combine eggs, milk, corn starch, flour, baking powder in mixing bowl; mix until smooth. Heat oil in deep fryer to 350°F Add batter to the bowl with shrimp, stir till the shrimp is well coated with batter drop shrimp in the deep fryer and fry till golden brown (about 3 minutes).
- In a separate bowl or a ( large zip lock bag ) empty one 12 oz. bottle of Dinni’s Select Bang Bang Sauce, drop the fried shrimp and still till all the shrimp is coated with the sauce. Garnish with fresh green or red hot peppers.
This is alright if you've never had bang bang shrimp. . . but the Dinni's sauce is much hotter than Bonefish's sauce and not as flavorful. I bought more than one bottle - wish I hadn't.
I coat my shrimp like this, but wasn't able to find Dinni's sauce, so I used the sauce from Bang Bang Shrimp - Copycat from Bonefish Grill and it turned out wonderful. We fix this often now!
if you want to make the recipe exactly like they do at Bonefish, use Kewpie Mayonnaise and Huy Fong Foods Sriracha Chili. Kewpie Mayo can be found at most Asian grocery stores. I lived in Maryland so it was easy to find at both Asian and Latino supermarkets. It's not as heavy as American Mayo. I used to work 5 minutes from Bonefish Grill in Landover, MD and would go to lunch and dinner there often. I was told by the chef that Kewpie was the best mayo to use if I was trying to replicate the sauce.