These Italian knot cookies are not hard like regular biscotti and are not baked twice; they are soft, sweet, glazed Sicilian biscotti that I made using a recipe that my great-grandmother handed me.The best way to store these is in an airtight container.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- ½ cup mayonnaise
- ¼ cup Thai-style sweet chili sauce
- 3 dashes Sriracha hot chile sauce, or to taste
- ½ cup cornstarch, or as needed
- 1 pound medium shrimp, peeled and deveined
- oil for frying
- 8 lettuce leaves
- 1 bunch green onion, chopped, or to taste
Instructions
- Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.
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- Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
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- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
- Transfer shrimp to paper towels to drain.
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- Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp; toss gently to coat.
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- Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green onion.
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- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 588 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 183 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 579 mg |
| Sugars | 7 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Needs some adjustments to suit our tastes but we did enjoy this. Sauce needs some balance, to mayo-y for us. Definitely pan fry or deep fry the shrimp; i used the air fryer with shelves, not a basket, and it was not as crispy as we wanted. Will make again with tweaks
This recipe worked GREAT! There are so many possibilities for ways to use these perfectly crispy shrimp. Tried tonight just as the recipe called & used vegetable oil (was hesitant about that) and they came out beautifully. Served sauce on the side.
The corn starch really makes the coating on this recipe! Not to mention doubling the sauce recipe because we always LOVE the sauce! We ate at Bone Fish last week and since I have been making this recipe I was disappointed that Bone Fish’s recipe was not as good as this one…..which just means I guess I have to make it at home and not eat it at Bone Fish :). Great recipe!
Proportion of mayo to spices too high – would cut to 1/3 cup mayo. Add more Sarachi and Sweet chili sauce.
This was a great recipe. My husband loved it. The only thing that I changed was I used potato starch rather than corn starch, and cooked it in a air fryer, at 400. It was perfect. Will be making this again.
Did exactly what they said and we loved it. (We did leave out the green onions as a guest asked us too. No one missed them!) We used Grapeseed oil for frying. I never fried shrimp before or made this sauce. It was easy, just suggest using an splash protector for the oil.
We double the sauce and use over pasta with the shrimp as a meal
I make these for Sunday football games from time to time for my husband. Again, as stated above, drizzle the sauce. DO NOT COAT THE SHRIMP. They become shrimp with goop if they sit more than 10 minutes. I use romaine lettuce as the bed for the shrimp and don’t skip the scallions. The add some thing I can’t quite describe BUT THEY ARE DELICIOUS!!!
WOW!!! I made these for supper last night and they are off the chain! Fairly Simple and Scrumptious. My wife wants them again tonight! Love it!
I really liked this recipe. It is delicious, and even I, as a novice cook, was able to prepare it. However, it is somewhat calorific and deep frying definitely takes some practice to get right. Do get a thermometer to make sure your oil is at the correct temperature, and remember the more food you add to the oil, the more it will decrease the temperature of the oil. Oh, and also, this is pretty messy to make, so just be prepared for that! Other than those things, it’s easy and delicious!
Awesome recipe that’s easy to modify to taste for heat or sweet, size of shrimp or amount to serve! I added Mayo and sirracha to the Asian chili sauce available at my grocery store to taste. I painted the raw shrimp with Mayo and then shook them in a bag with equal parts cornstarch and Italian breadcrumbs and some garlic salt. Fry in oil 1-3 minutes per side depending on the size of shrimp. Toss in sauce and pour over chilled lettuce ( I added chopped tomatoes) Garnish with green onions (I substituted with chives if not available). It’s AMAZING! “As good as Bonefish” per my crowd.
We thought the flavor was great, however, the corn starch made the sauce more like paste. Maybe I did something incorrectly but I think I followed the instructions as they were written. I used Dukes mayonaise.
Loved this. I made it as the recipe says. At end I did fry up some small tortillas and then put the lettuce wrapped shrimp in it.
We had this type appetizer at a restaurant in Louisiana. Made these at home and added a sprinkle of cajun seasoning. Mmmm, perfect. I did use suggestion of another commenter and made less sauce. Instead of shaking shrimp in sauce, I drizzled it on them. It is spicy deliciousness!
This is exactly like Bonefish’s Bang Bang Shrimp and super easy to make! I will def make this again and again. I even held it in a low temp oven (before adding the sauce) for over an hour cuz my friends were late and it was perfect.
The sauce is what makes the dish obviously but I didn’t have Sriracha I use some hot sauce it was excellent. I will make it again
Learned a new cooking method for shrimp. Even though i had to substitute the thaisauce and siracha with chinese bbq sauce and tapitio, IT WAS GOOD. Not hard at all. Hubby says it is a keeper.
We have been making this for years and had no idea it was a copy-cat recipe for any restaurant!? We make it universally with either popcorn shrimp (bake in the oven for 10 min while you make the easy sauce) or fresh shrimp where we dip into cornstarch with some garlic powder and fry up on stovetop. Regardless of which shrimp we use, we tend to often eat as salad; over lettuce with green onions but have made into tacos – depending on how we want to mix up our quick weeknight meal. Awesome and easy and rarely leftovers!!
Loved this! I’ve never had it before…Followed advice of another poster and decreased cornstarch and added some panko. Used my deep fryer and cooked them less than 3 minutes….This is a keeper…
My wife’s favorite shrimp by far had to go back for seconds. Recommend 100%.
Amazing! Even my husband who isn’t really a seafood person loved this. If anyone has eaten the prawns at Sake in Australia you will love this, it tastes exactly the same. (I added chives to make it more similar to Sake’s) Very happy I’ve finally found this recipe after years of searching