BANG BANG PEANUT SAUCE RECIPES

Name: Bangin Good Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 5 tbsp light mayonnaise; 3 tbsp Thai Sweet Chili Sauce; 1 tsp Sriracha; 1 lb large shrimp (shelled and deveined (weight after peeled)); 2 tsp cornstarch; 1 tsp canola oil; 3 cups shredded iceberg lettuce (or butter lettuce); 1 cup shredded purple cabbage; 4 tbsp scallions (chopped)

BANG BANG SHRIMP RECIPE - SKINNYTASTE

Bang Bang Shrimp Recipe - Skinnytaste image

Bangin Good Shrimp- A healthier, slimmed down copycat recipe of Bonefish Grill's very popular Bang Bang shrimp recipe.

Provided by Gina

Categories Appetizer Lunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 9

Ingredients

5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha
1 lb large shrimp (shelled and deveined (weight after peeled))
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce (or butter lettuce)
1 cup shredded purple cabbage
4 tbsp scallions (chopped)

Steps:

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with the sauce coating well.
Place shrimp on lettuce and top with scallions.

Nutrition Facts : ServingSize 2 /3 cup shrimp, Calories 215 kcal, CarbohydrateContent 12 g, ProteinContent 24 g, FatContent 7.5 g, SaturatedFatContent 1 g, CholesterolContent 178 mg, SodiumContent 438 mg, FiberContent 1 g, SugarContent 6 g

BANG BANG CHICKEN RECIPE - BBC FOOD

Bang bang chicken recipe - BBC Food image

This vibrant bang bang chicken recipe is full of bold flavours from chilli, peanut and lime. Use leftover roast chicken, if you like, but the poached chicken in star anise and ginger is divine.

Provided by Sunil Vijayakar

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 2

Number Of Ingredients 23

Ingredients

500ml/18fl oz fresh chicken stock
2 tbsp roughly chopped fresh root ginger
1 tsp five-spice powder
2 star anise
1 tbsp light soy sauce
2 skinless chicken breasts
1 small cucumber, julienned
1 carrot, julienned or grated
50g/1¾oz sugar-snap peas, halved lengthways
3 spring onions, cut into thin strips/shredded
small handful fresh coriander leaves or Thai basil leaves, plus extra for garnish
salt and freshly ground black pepper
75g/2½oz crunchy peanut butter
1 tsp toasted sesame oil
1 tbsp soy sauce
1 tsp runny honey
1 tsp rice wine vinegar
½ tsp finely grated garlic
½ tsp finely grated fresh ginger
1 red chilli, finely sliced or diced
1 tbsp roasted peanuts, roughly chopped
2 tsp toasted sesame seeds
2 limes, halved

Steps:

Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through. Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock.
For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste.
Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well.
Serve in 2 wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over.

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