Saturday, April 27, 2013

BANG BANG SHRIMP (Bonefish Grill)

1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1lb shelled and deveined shrimp
Dry cornstarch
oil for frying
chopped scallions

Mix mayo with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Heat oil to 350* Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.