Pang Pang Sauce Recipes

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BANG BANG SAUCE



Bang Bang Sauce image

A sweet and spicy mayonnaise-based sauce that is good on fried fish, chicken, fried potatoes... almost everything!

Provided by Jeff Sellegren

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 5

Number Of Ingredients 4

½ cup mayonnaise
2 tablespoons sweet Thai chili sauce
1 tablespoon Sriracha sauce
1 teaspoon rice vinegar

Steps:

  • Combine mayonnaise, chili sauce, Sriracha, and rice vinegar in a bowl until smooth.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 3.6 g, Cholesterol 8.4 mg, Fat 17.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 320 mg, Sugar 2.2 g

BANG BANG SHRIMP



Bang Bang Shrimp image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 package frozen popcorn shrimp (about 18 ounces)
1/4 cup Thai chili sauce
2 tablespoons mayonnaise
1 1/2 tablespoons honey
1 tablespoon sriracha
4 lettuce leaves, for serving
Chopped scallions, for garnish

Steps:

  • Cook the shrimp according to the package instructions.
  • Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
  • Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.

COPYCAT BANG BANG SHRIMP®



Copycat Bang Bang Shrimp® image

Just like the appetizer at Bonefish Grill®!

Provided by linzleel

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 25m

Yield 4

Number Of Ingredients 8

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

Steps:

  • Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
  • Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
  • 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 the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
  • Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Nutrition Facts : Calories 588 calories, Carbohydrate 27 g, Cholesterol 183 mg, Fat 45 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 579 mg, Sugar 7.1 g

PANG PANG SAUCE



Pang Pang Sauce image

A Chinese sauce from the cookbook Great Good Food by Julee Rosso. A few tablespoons can be paired with different meats, seafood, vegetables, rice, pasta etc. to create a wonderful meal in minutes! Think stir fry! Remember to use sparingly, you want to bring out the flavor but not overwhelm!

Provided by Sharon123

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 12

1 tablespoon dark sesame oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, grated
1 1/2 cups vegetable broth (or chicken broth)
1/4 cup chunky peanut butter
3 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons scallions, green part only, sliced thinly on the diagonal
1 tablespoon rice vinegar
1/2 teaspoon hot Chinese chili paste
1 teaspoon cornstarch (dissolved in 1 tbls. water-or you may use potato starch)

Steps:

  • In a large skillet on medium high heat, heat the oil.
  • Add the ginger and garlic, and saute for 1 minute.
  • Stir in the broth, peanut butter, hoisin sauce, honey, soy sauce, scallion, vinegar, and chili paste.
  • Bring the sauce to a boil, reduce heat and simmer for 10 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly.
  • The sauce can be made ahead and kept refrigerated for up to 1 week. Enjoy!

PANG PANG SAUCE



Pang Pang Sauce image

Provided by Dena Kleiman

Categories     condiments, dips and spreads

Time 15m

Yield About 3/4 cup

Number Of Ingredients 10

1/4 cup chunky peanut butter
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons sesame oil
2 teaspoons Chinese black vinegar
1 teaspoon chili paste
4 to 6 tablespoons chicken broth or water
1 tablespoon minced garlic
1 tablespoon minced ginger root
1 tablespoon minced green part of scallion

Steps:

  • In a blender or food processor, combine the ingredients except for the minced scallion. Blend until smooth. Add the scallion. The sauce should have the consistency of lightly whipped cream. Serve with cold noodles, sliced cold poached chicken, cold sliced beef or as a salad dressing for cucumbers and red peppers.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 32 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 1840 milligrams, Sugar 14 grams, TransFat 0 grams

BABI PANGANG (DUTCH STYLE INDO-CHINESE GRILLED PORK)



Babi Pangang (Dutch Style Indo-Chinese Grilled Pork) image

This is a copycat recipe for the Babi Pangang served at the Wha Kong 2 restaurant in Rotterdam, Netherlands.

Provided by Member 610488

Categories     Pork

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 23

4 boneless pork chops (about 1 1/2 lbs)
3 tablespoons vegetable oil
1 medium onion
1 inch fresh ginger
2 garlic cloves, minced
2 teaspoons five-spice powder
4 tablespoons ketjap manis
1/2 lemon, juice of
1 teaspoon salt, divided
canola oil, for frying
2 cups water
2 teaspoons vegetable oil
1 slice onion
1 garlic clove, minced
1 teaspoon ground ginger
1 tablespoon tomato paste
3 tablespoons ketchup
3 tablespoons sweet chili sauce
4 tablespoons lemon juice
1 1/2 tablespoons white vinegar
4 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch

Steps:

  • Dice the onion but keep one slice aside for the sauce.
  • In a bowl, combine the vegetable oil and kecap manis . Squeeze in the juice of half a lemon. Grate the ginger into the bowl then add the five-spice, 1/2 of the salt, garlic and stir well.
  • Add the pork to a large casserole pan. Cover the meat with the chopped onion and pour the marinade over. Marinate the pork for 2 hours.
  • Transfer the pork to a large heavy lidded pan. Add the marinade and onions to the pan.
  • Add the remainder of the salt and pour enough water in there so that the pork is covered by 1/2 inch of liquid. Simmer over low heat with the lid on for 60 minutes. Flip the steaks halfway through the cooking process. Turn off the heat and allow the pork to cool in the pan. (At this point, you can refrigerate pork chops to finish at another time. Remember to chill onion slice as well).
  • Next, mince the slice of onion you set aside and the garlic. Heat the oil and saute the onion and garlic until they soften. Don't brown them.
  • Add the tomato paste and cook for a minute to sweeten it up. Add the ground ginger, water, chili sauce, brown sugar, lemon juice, ketchup, vinegar and salt. Stir well.
  • Simmer the sauce for 10 to 15 minutes, stirring occasionally. The color will deepen and turn more reddish. Taste to check the seasoning. There should be a perfect balance between sweet and sour. Mix corn starch with 1 tbsp water and whisk into the sauce. Simmer for an extra 2 to 3 minutes.
  • Dab the pork steaks completely dry with a clean paper towel. Heat the oil to 355 degrees F and fry the steaks for 1 minute each side. They will almost blacken.
  • Slice the pork and serve along with sauce. White rice and acar campur (Indonesian pickled vegetables) work well with the pork.

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