Ruby Tuesday Thai Phoon Shrimp copycat recipe by Todd Wilbur
Zoom image

Ruby Tuesday Thai Phoon Shrimp

Score: 4.75. Votes: 12
In stock (1 item available)
  • $0.00

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.

This recipe is available in

Get This

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: 4.75. Votes: 12
Rating of votes (12)
10 customers
1 customers
1 customers
0 customers
0 customers
May 21, 2020, 15:48

A great, knockout Recipe! VERY similar to RT’s Tai Phoon Shrimp. For a change-up, I tried out this recipe with Cauliflower Instead of was Also Awesome! Will post new reviews if I find another change-up that works as well.

May 7, 2008, 22:00

This recipe is awesome - tastes EXACTLY like what we ate at the restaurant. My 10 year old begs for me to make this all the time now. Thinking about trying it with the chicken, too. Thanks again! 10 stars!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>