12oz. shrimp, 60-80 size, raw, shelled and de-veined, thawed
1to 1 1/2 cups buttermilk
3to 4 cups sunflower or peanut oil(or other high smoke point oil)
1/2cupcornstarch
2tbsppanko breadcrumbs
1tsp.baking soda
Lettuce shredded for serving
green onions chopped as garnish
Sauce
1/3cupmayonnaise, (or Miracle Whip for slightly sweeter sauce)
3tbspMae Ploy sweet chili sauce
2tbspHuy Fong chili garlic sauce
Sriracha sauce if more heat is desired
Instructions
Place thawed shrimp in a bowl and cover with buttermilk, soak for 30 minutes or more.
Mix cornstarch, panko crumbs and baking soda in a shallow bowl.
Place cooking oil in a 2-quart saucepan or Dutch oven and heat oil to 350°.
Remove 10 to 12 shrimp from the buttermilk, pat dry on paper towels, coat with cornstarch/panko mixture, place shrimp in a spider mesh basket and lower into hot oil. (You can also carefully lower the shrimp into the oil one at a time, fry and remove from the oil with a slotted spoon).
Fry for 2 to 3 minutes, or until the shrimp is medium browned.
Remove the shrimp with the spider and place them on a cooling rack that has paper towels under it.
Repeat for the remaining shrimp.
Place the fried shrimp into the bang bang sauce and stir to coat.Serve in a bowl with shredded lettuce and green onions to garnish.
Sauce
Mix ingredients well in a medium bowl, and set aside.
Notes
Nutrition information is estimated.
Larger shrimp can be used but I was trying to duplicate the authentic Bonefish Grill size. Larger shrimp may take a bit more time to cook.