Thursday, October 27, 2011

Bang Bang Shrimp (or in our case Tofu;)

Bang Bang Shrimp

This is a dish from Bonefish Grill that people RAVE about. However, I must admit that I have never been to Bonefish Grill, hence I have never eaten their version. What I can attest to is this recipe and HOLY FLYING PURPLE COW!! this is YUMMY! My husband deflates a bit when he sees tofu, but his words after tasting this dish were, "This is the best tofu I have ever eaten and if you ever open your restaurant this has to go on the menu!" In addition, I saved some fried tofu separate from the sauce for the Prince, but he wanted to dip it into the he dipped away. I made this on Monday and he asked me today to please make it again for dinner. I promised to buy more tofu tomorrow. So enough with the rambling and on with the recipe. If anyone make this with shrimp and you have eaten it at Bonefish Grill, please report back and tell us how it compares.

I served my bang bang tofu with jasmine rice and steamed broccoli.


1 lb. medium shrimp, peeled and deveined
(or a pack of extra firm tofu, cut into cubes and frozen prior to dipping in milk and flour/panko mixture)
For the sauce:
1/2 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
For the egg mixture:
1 egg, beaten
1 cup milk (I used plain unsweetened soy milk)
For the breading mixture:
1/2 cup all-purpose flour ( I used GF Bisquick)
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
For frying:
8 to 12 cups vegetable oil ( I honestly only used about 1 cup, I didn't see the need for deep frying)

  1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
  2. Combine beaten egg with milk in shallow bowl; set aside.
  3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
  4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
  5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
  6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
  7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.
Head over to FAKE GINGER and visit the site where I discovered this scrumptious recipe!!



Anonymous said...

Thank you for sharing this with us Cindy... we tried this recipe last night and it tasted pretty darn close to the bang bang shrimp we order @ Bonefish. We served our shrimp taco style - Delicious! I even ate the leftovers for lunch today on a salad.

Cindy said...

This sounds fabulous!I am going to make this for dinner tomorrow night... serving on tacos sounds like a great idea. Thanks for the idea.
Cindy down the street;)