Food Mood: Spicy
Bonefish Grill’s most famous appetizer
1 lb. large shrimp, peeled and deveined
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 tsp. Sriracha (Thai hot chili) sauce
1/2 cup cornstarch
2 Tsp. rice vinegar
1 cup milk
1 cup Panko breadcrumbs
4 large lettuce leaves (or shredded Napa cabbage)
3 green onions, thinly sliced
Combine mayonnaise, sweet Thai chili sauce, sriracha and rice vinegar. Whisk together until combined and set aside.
Soak the shrimp in the milk, then dredge in cornstarch, re-dip in the milk and then dredge in Panko breadcrumbs. Set aside for a moment.
Heat a large skillet with peanut (or canola) oil to 325. Drop dredged shrimp in hot oil and fry until golden brown on both sides. Remove shrimp with slotted spoon and drain on paper towels.
Shrimp can be served in lettuce cups or on top of shredded cabbage with the sauce on the side, or you can coat the shrimp with the sauce and serve in the lettuce cups. Garnish with the sliced green onions.
Wine: sake or sauvignon blanc
Author: Chef Jim Gray