Bang bang shrimp is often served in Asian restaurants. However, the Bonefish Grill is famous for its version of this crispy, creamy, spicy dish. You can put your own spin on simple recipes requiring just a few ingredients. Bang bang shrimp can be fried, baked and even grilled and served over pasta.
History of Bang Bang Sauce
Bang-bang shrimp actually derives from a chicken dish in Asia. Many restaurant chains, such as the Cheesecake Factory and Bonefish Grill, serve up their takes on this yummy entree.
It originated in China as part of the Szechuan style of cooking. If you can’t find it as your local Chinese restaurant, it might be on the menu under a different name. Try bon bon or pang pang or simply ask the waitstaff to help you out. If you find a chicken dish under the same names, you can ask to substitute shrimp to enjoy this piquant dish.
The term ‘bang’ probably refers to the Chinese word for stick or cudgel. Originally a chicken dish, the meat is often beaten to flatten it out. However, shredded chicken is also used. The name was applied to the shrimp version, referring to the common sauce used to make both dishes.
How to Prepare Bang Bang Shrimp
The simplest way to prepare the sauce is to whisk sweet chile sauce and Sriracha with mayonnaise. Pour cornstarch in a flat, shallow bowl. The shrimp is dipped in the sauce and coated with cornstarch before you throw it into a deep-fryer heated to 375 degrees.
Fried or deep fried bang bang shrimp can be served alone as an appetizer. Some toss them over salads or pasta, depending on the time of year or the occasion. When eaten over salad, the spicy shrimp contrasts nicely with the crisp, cool vegetables. When baked, bang bang shrimp is under 400 calories a serving.
Here’s what you need to prepare deep-fried bang bang:
- Thai Sweet Chili Sauce
- Sriracha, a chili garlic sauce
- Dutch Oven or deep-fryer
- Oil Thermometer to prevent the shrimp from being undercooked or getting soggy
- Shrimp Deveiner, which is an essential kitchen tool for seafood lovers in general
This is one of those dishes made from experimentation and its simple list of ingredients encourages home chefs to put their own spins on the dish. For instance, if you don’t want it to be too spicy, you can substitute Tabasco sauce or mild barbecue sauce for the sriracha.