For those of us old enough to remember, that title refers to an old film from the late 60’s starring Dick Van Dyke. I’m not really that old, I’ve just heard about this movie from others along the way (wink, wink).
A hapless inventor finally finds success with a flying car, which a dictator from a foreign government sets out to take for himself.
Every time I hear the name of this recipe, it reminds me of that movie for no particular reason except that “Bang Bang” is in the titles of both. I agree, it’s a far fetched connection but you gotta admit it’s there and, well, that’s just how my brain works!
Oddly enough, I’ve never even had this dish at Bonefish Grill, which is the restaurant that has made it famous, but I have to say I’ve made it a few times here at home and absolutely love it. It’s not exactly as they serve it, I’ve been told, but I am quite ecstatic with my version.
It’s really tasty and really addictive. Yes, I now crave Bang Bang Shrimp! It’s definitely worth a try.
- 1 lb shrimp, shelled and deveined (leave tails on)
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 3 -5 drops hot chili sauce, just a few drops
- ½-3/4 cup cornstarch
- 1 egg, beaten
- ½-3/4 cup Panko crumbs
- Green onions, chopped
- vegetable oil for frying
- To make the sauce, mix mayonnaise, sweet chili sauce, and hot chili sauce until well blended. Set aside.
- While oil is heating, dredge shrimp in cornstarch, then dip in beaten egg, then dredge again in Panko crumbs.
- Fry shrimp, in batches if needed, until golden brown. Drain on paper towel lined plate.
- Toss in Bang Bang sauce. Plate on bed of lettuce, sprinkled with chopped green onions.