Author Topic: Bang Bang Shrimp/Fish/Chicken  (Read 11873 times)

umpa

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Bang Bang Shrimp/Fish/Chicken
« on: June 24, 2011, 01:59:32 PM »

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
« Last Edit: June 24, 2011, 02:05:30 PM by Doug Varrieur »

lowcarbrocks

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #1 on: July 03, 2011, 12:10:10 AM »
Hi,

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

Thank You



shawn116

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #2 on: July 03, 2011, 12:31:06 AM »
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

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #3 on: July 04, 2011, 10:54:51 AM »
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

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #4 on: July 05, 2011, 01:47:44 AM »
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

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #5 on: July 05, 2011, 08:44:22 AM »
Welcome to the family lowcarbrocks!  ;D  The coating was nice and crispy with no aftertaste :)
Keep The Faith, Stay The Course, Spread The Word on Facebook and Twitter  8)

umpa

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #6 on: July 05, 2011, 09:00:27 AM »
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

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #7 on: March 30, 2012, 10:29:40 AM »
This is definitely what I'm having for dinner! Bang Bang!!  8)
Keep The Faith, Stay The Course, Spread The Word on Facebook and Twitter  8)

Kim P

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #8 on: October 22, 2012, 02:45:57 PM »
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

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #9 on: October 23, 2012, 10:07:06 AM »
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

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #10 on: September 20, 2014, 09:14:29 AM »
Love this recipe :)
Keep The Faith, Stay The Course, Spread The Word on Facebook and Twitter  8)

mouseissue

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #11 on: September 20, 2014, 01:16:33 PM »
Guess what I'm making for dinner tonight???... Bang Bang Shrimp!!! ;D ;D ;D

Tony
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umpa

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #12 on: September 21, 2014, 09:39:34 AM »
IT IS AWESOME! ;D

mouseissue

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #13 on: September 21, 2014, 12:57:53 PM »
IT WAS AWESOME! ;D ;D ;D

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

Tony
What you do today is what matters!




o0OSusieO0o

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Re: Bang Bang Shrimp/Fish/Chicken
« Reply #14 on: September 21, 2014, 02:15:51 PM »
Wow Yummy idea to use canned chow mein, how many carbs is in that?