Bang Bang Shrimp/Fish/Chicken

[umpa]

I am in North Carolina so I could not find good shrimp.You can use shrimp,chicken or your favorite white fish
Bang Bang Fish
Servings-2

Ingredients  
   1/4 cup mayo
   1/4 cup unsweetened  Seal Sama teriyaki Sauce
   6 drops Sriracha Hot Chili Sauce (or to taste)
   12 oz cod
   3 drops red food coloring
   ½ cup Gluccomman flour/powder
   ½ cup oil for frying
   lettuce and purple cabbage for garnish
2 tablespoons chopped scallions
  


Directions
1.   Mix mayonnaise with teriyaki Sauce.
2.   Add chili sauce to taste.
3.   Dredge the Cod in Gluccoman flour/powder
4.   Heat oil.
5.   .Fry cod until lightly brown.
6.   Drain on paper towel
7.    put in a bowl and coat with the sauce.
8.   Serve in a lettuce/ purple cabbage lined bowl, top with chopped scallions.
Put hot chili sauce on the table its good sprinkled on top.
 You can use shrimp,chicken or favorite white fish

[lowcarbrocks]

Hi,

Can you tell me where I can buy the Gluccoman flour/powder?

Thank You

[shawn116]

Hi lowcarbrocks

Here is a link for netrition: http://www6.netrition.com/konjac_glucomannan_powder.html  
or if you do a search for Bang Bang shrimp on the home page you will see other posts about it.  I hope this helps  

[umpa]

Welcome lowcarbrocks! If I can help you please ask.I am Umpa,Dougs wife.I have a column on the homepage called Ask Umpa where I can convert your favorite foods to fat to skinny friendly.The gluccomman flour is a cornstarch replacement.A little goes a long way.Cornstarch is what gives you that beautiful thin crust on chinese food, so does gluccomman.If you don't have it use almond flour or ground pork rinds. By the way a bag of gluccommon will last a long time.Other than coatings ,when used as a thickner for gravies and sauces you start with 1/8 teaspoon at a time.

[lowcarbrocks]

Welcome lowcarbrocks! If I can help you please ask.I am Umpa,Dougs wife.I have a column on the homepage called Ask Umpa where I can convert your favorite foods to fat to skinny friendly.The gluccomman flour is a cornstarch replacement.A little goes a long way.Cornstarch is what gives you that beautiful thin crust on chinese food, so does gluccomman.If you don't have it use almond flour or ground pork rinds. By the way a bag of gluccommon will last a long time.Other than coatings ,when used as a thickner for gravies and sauces you start with 1/8 teaspoon at a time.

So I can use the gluccoman flour as a coating to fry? Does it make the food crispy? Also do you get any strange after taste from it?

I am always afraid of the strange aftertaste you sometimes get with some low carb ingredients.


Thanks for the warm welcome!

[Doug Varrieur]

Welcome to the family lowcarbrocks!    The coating was nice and crispy with no aftertaste

[umpa]

No aftertaste.I use it to fry chinese.General Tso's chicken and the bang/bang.It can sit in the fridge and stay crispy.Its a really thin crust,and its wonderful.
There are many flours to fry with.I make crispy fried chicken and pork chops with pork rind flour and soy(or almond).Deep frying is not a issue with this eating plan.I like peanut oil for deep frying  and olive for pan frying.My next Chinese meal to make is lemon chicken with the glucomman.

[Doug Varrieur]

This is definitely what I'm having for dinner! Bang Bang!! 

[Kim P]

How did I miss this?  This looks AWESOME!!  I have never used gluccommon before ~ I don't like Xantham Gum nor Guar Gum.  Can't wait to try this 

[umpa]

You will love it! It gives the meat that crispy thin coating you get in a Chinese restaurant and it stays crisp in the fridge.

[Doug Varrieur]

Love this recipe

[mouseissue]

Guess what I'm making for dinner tonight???... Bang Bang Shrimp!!!

Tony

[umpa]

IT IS AWESOME!

[mouseissue]

IT WAS AWESOME!

Rather than lettuce and cabbage, I served it over canned chow mien... YUMMY!

Tony

[o0OSusieO0o]

Wow Yummy idea to use canned chow mein, how many carbs is in that?