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Recipe Courtesy of Dana Calicchio

This is my version of BoneFish Grills Bang Bang Shrimp. It has a creamy sauce that uses one of my favorite condiments, Sambal Oelek. You can find it in most grocery stores these days in the Asian foods section.

Adding cornstarch to the flour is what gives the shrimp their crunchiness. I add cornstarch to my flour mixture when I make fried chicken to give my chicken a great crunchy texture and to my pie crusts also.

If you have a Le Creuset Cast Iron Pot, it fries up foods the better than most fryers. Please send me a message at Dana@inthekitchenwithdana.com and let me know how you like it...or dislike. I have never had any dislikes with this recipe but you never know.


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 2 cups mayonnaise
 Juice of one large lemon or 2 small
 4TBS Sambal Oelek Asian Hot Garlic Chili Sauce (Green lid)
 2TBS old bay seasoning
 2 tsp garlic powder
 6 garlic cloves, minced
 1 TBS Chopped Parsley
Put all above ingredients in a medium bowl and mix well with a wire whisk. Set aside in refrigerator until ready to use.
 2 pounds peeled and deveined medium to large shrimp
 2 teaspoons salt
 1 TBS Old Bay Seasoning
 1 1/2 cups Corn Starch
 1 1/2 cup flour
 1 1/2 teaspoons baking powder
 2 well beaten eggs,
 3/4 cup 1/2 n ½
 Oil for deep frying
 1 TBS Chopped chives
In a small bowl, combine eggs and milk, and beat well.
In another bowl add corn starch, flour, baking powder salt and old Bay; mix until smooth.
Heat oil in deep fryer to 350F.
Dip shrimp in milk and egg, then coat with flour mixture.
Fry until light golden brown. Drain shrimp from oil and place in large bowl.
While shrimp is hot, add sauce over shrimp and coat well.
Sprinkle chives on top. Serve immediately.
Serves 6 to 8