We really liked this – it was a great appetizer. I only had large shrimp on hand, not the smaller ones that Bonefish uses, but they turned out just fine. The shrimp were VERY crispy outside, so the cornstarch is an excellent “foil” to the usual soggy mess saucing a battered & fried food produces. I didn’t have the sweet chili sauce on hand, and so had to use tuong ot toi and mix it with 2 or 3 tbs honey. It really came close, but there was something missing we couldn’t quite identify – maybe lime? Thanks for the recipe!
I’m going to give it 5 stars because it was so delicious, but the amount of sauce was too much. I made this for dinner two nights in a row and i think i barely used 1/4 of the sauce. Also, sauce is too sweet for my liking so cut it with two capfuls of apple cider vinegar and red pepper and was amazing. I can’t knock the recipe though for this, my own personal taste!
It’s really good. My husband never gets excited about shrimp but he loved this. I think it is pretty darn close to that popular restaurant item. The only thing confusing is the sweet chili sauce. I got a sweet and spicy chili sauce and don’t know if that is right, still added the siracha.
I had been searching for a recipe like this since it’s so difficult to dine out with three kids. After a couple other failed recipes, this one finally hit the nail on the head. Absolutely delicious!
Ingredients:
1 1/4 cups mayonnaise
5/8 cup Thai sweet chili sauce
7 1/2 dashes chile-garlic sauce (such as Sriracha®), or to taste
2 1/2 pounds peeled and deveined shrimp
1/2 cup cornstarch, or as needed
2 cups vegetable oil for frying, or as needed
4 lettuce leaves (optional)
1/4 cup chopped green onion, or to taste.
Directions:
Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.
source :allrecipes.com
