This is one of the must haves when we go to Bonefish Grill for eat out nights. In fact I think this is one of their signature dishes. Every time I have Bang Bang Shrimp I would think that this dish will be taste better if they added some masago (fish roe) in it. I could even taste this dish in my mind and the little egg roes bursting in my mouth..Mmmm.. had to make it to see if my version tasted as good as it had in my mind, I googled to find what ingredients were used in this recipe and came up with my version and guess what it was simply AMAZING! My kids just loved it.
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Ingredients
1 lb medium sized shrimp, cleaned, deveined and butterflied
1 egg white
3 tablespoon cornstarch
1 teaspoon all purpose flour
a bit of water if needed
some freshly ground black pepper
cooking oil for deep frying
for the Bang Bang dressing
3 tablespoon mayonnaise (I used Kewpie mayo)
1 tablespoon Thai sweet chilli sauce
1/2 tablespoon sriracha sauce, I added more for extra heat
1 teaspoon lemon juice
1 teaspoon sugar (can be omitted)
1 tablespoon masago or capelin fish roe
1 tablespoon finely sliced scallion or green onions
some tobiko (flying fish roe) for garnishing
Directions
1. First mix all ingredients for the Bang Bang dressing in a big bowl except for the sliced
scallions and tobiko and leave it aside.
2. Next mix the cleaned and butterflied shrimps with the egg white cornstarch, all purpose flour and freshly ground pepper. Add a little bit of water if the shrimps are too dry or you
can just leave it as it is. Keep it aside.
3. Prepare a frying pan and heat the cooking oil on medium high heat.
4. When the oil is hot deep fry the shrimps in small batches. Once the shrimps are done,
remove them from the oil and place the fried shrimps on a kitchen towel. Repeat the
process with the rest of the shrimps.
5. Next add the fried shrimps and scallion into the Bang Bang dressing and mix well. Plate the Bang Bang shrimps and garnish with some sliced scallions and top it with some
tobiko.
Note: You can purchase tobiko and masago from any Chinese, Korean and Japanese supermarkets.
During our summer home leave, we decided to go India for a short visit. During our stay there we went to a restaurant called Barbeque Nation. They have quite a unique concept. My kids, husband and I just loved the free flow of barbequed shrimp, chicken, kebabs...and a lot more that I can't even remember now. All that I can remember is how fresh, delicious and scrumptious the food was. Only my mom had some problems with the food. She was a vegetarian during her trip to India and she just wasn't used to the concept of having a barque fire right on the table top and having grilled paneer and vegetables. They did the usual Indian buffet at the back, but none of us really bothered to have the buffet since the barbeque itself was so great. Anyways, we were served a potato salad as an appetizer and my youngest who doesn't eat vegetables at all, just loved this potato salad. I looked to this recipe on the internet and I think I found this recipe on a forum, from a chef who actually works at BBQ Nation. The recipe was spot on. Everytime I make this for my son, I feel like going back to India to BBQ Nation!
Ingredients
1 lb baby potatoes
for the dressing
1/2 cup mayonnaise
2 tablespoon tomato sauce
1 tablespoon lemon juice
2 teaspoon chat masala
1 tablespoon brown sugar
1/2 teaspoon chilly powder
1 shallot, diced finely
cooking oil, for deep frying
Direction
1. Wash the baby potatoes and drain.
2. Bring a pot of water to boil, and gently drop the baby potatoes into the boiling water.
3. Boil the potatoes for about 10 minutes or until they are half cooked.
4. Once the baby potatoes are half cooked, remove them with a slotted spoon and leave
them to cool down to room temperature.
5. Once the potatoes are at room temperature, cut each baby potato in halves or quarters
depending on the size of the potato. Mine were pretty small so I just cut them into halves. 6. Heat a pot of cooking oil on medium heat. Fry the baby potatoes until they turn crispy
and place them on some kitchen towels.
7. Next prepare the dressing. Place all the ingredients for the dressing in a bowl and mix
well. No additional salt is needed for this dressing but adjust the sweetness to your liking.
8. Finally mix the crispy fried baby potatoes into the dressing and serve.
