That's how you know it's a keeper.
I got the idea from Bone Fish Grill's famous bang bang shrimp. It's one of the best things I've ever eaten, if you've had it, you know what I'm talking about.
Spicy, delicious and totally addicting. I don't even order a main course there... just the bang bang shrimp please.
I've been wanting to try this recipe out for awhile, but with my recent cauliflower obsession I figured why not try it with my favorite veggie instead?
I am so glad I did. Who needs shrimp? (okay I take that back, but this is a damn good alternative).
UPDATE: Check out my "lightened up" version of this recipe here
Shopping List (Serves 2-4 as an appetizer)
1/2 cup Panko bread crumbs
2 tablespoons cornstarch
1/2 cup egg whites
1 head cauliflower
Salt & pepper
1 tablespoon garlic powder
1/4 cup coconut oil
1/4 cup lite mayo
1/4 cup Franks Red Hot Sweet Chili Sauce or Siracha (add more or less depends on how hot you can handle it)
1 tablespoon rice vinegar
2 tablespoons sugar
1. Slice your cauliflower florets. Mix salt, pepper and garlic powder into your Panko breadcrumbs in a shallow dish.
2. Set separate bowls aside with egg whites and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with Panko mixture.
3. After coating all of your florets, warm up your coconut oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.
4. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce, top with sprinkles of green onion and serve right away.
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