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Ruby Tuesday Thai Phoon Shrimp

By Todd Wilbur

Score: 4.73. Votes: 11
In stock (9924 items available)
  • $0.79

Menu Description: "Tender, crispy shrimp with a sweet and spicy chili sauce that's got just the right kick."

This was another job for the micro-screen sieve. Rinsing away the mayo from a spoonful of this delicious chili sauce reveals just what I expected: sambal chunks. The minced chili peppers that sat there, now naked, in the bottom of the sieve, looked just like the type of red pepper used in sambal chili sauce. And since there were bits of garlic in there too, it was clear that the bright red chili garlic sauce you find near the Asian foods in your market is the perfect secret ingredient for the fiery mixture that's used on this popular dish from Ruby Tuesday's appetizer menu. Once you make the sauce, whip up some of the secret breading for the shrimp and get on with the frying. You can use shortening or oil here, but I think shortening works best, and it doesn't stink up the house. The no trans-fat stuff is da bomb. Once all of your shrimps are fried to a nice golden brown, carefully coat the little suckers with about half of the sauce, and then serve the rest of the sauce on the side for dipping, just like they do at the restaurant.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Chili Sauce
  • 1/2 cup mayonnaise
  • 4 teaspoons chili garlic sauce (sambal sauce)
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon ground cayenne pepper
  • 1/8 teaspoon paprika
  • 1 large egg, beaten
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper
  • 8 to 12 cups vegetable shortening or oil
  • 30 medium shrimp, peeled and deveined
Optional Garnish
  • Bed of thinly sliced green leaf lettuce
  • Do This
    • Restaurant/Brand
      Ruby Tuesday
    • Instructions

      1. Combine all the ingredients for the chili sauce in a small bowl. Cover the sauce and set it aside for now.

      2. Combine the beaten egg with the milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Mix in the salt, baking soda, black pepper, onion powder, garlic powder, and cayenne pepper. 

      3. Heat the shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.

      4. Bread the shrimp by first coating each with flour. Dip floured shrimp into the egg and milk mixture, and then back into the flour. Arrange the coated shrimp on a plate and pop them into the fridge for at least 10 minutes. This step will help the breading stick on the shrimp when frying. 

      5. When your oil is hot, fry 8 to 10 shrimp at a time for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. Drop the fried shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir the shrimp gently to coat. Serve immediately on a bed of sliced green leaf lettuce with the remaining chili sauce on the side. 

      Serves 6 as an appetizer.

      : You can also make this dish many days ahead by following the directions up to the frying stage. Instead of frying for 3 to 4 minutes, flash fry the shrimp for just 45 seconds, and then let them cool. Pop the shrimp into a zip top bag and into the freezer. When you want to make the dish, fry the shrimp for 3 minutes, or until brown, and then coat with the sauce as instructed above.

Average rating:

Score: 4.73. Votes: 11
Rating of votes (11)
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Jul 1, 2015, 22:00

Simply use 1/4 cup mayo and 1/4 cup coconut milk to greatly improve the taste.

Apr 1, 2015, 22:00

Absolutely amazing recipe that's always a hit every time I make it. I have also switched it up with chicken and used for wings etc at get togethers at home. So quick and easy, definitely a go-to snack!