Archive for December, 2011
I also like to use a variety of colorful sprinkles and bits of toffee as well. Use your imagination and create your own signature toppings like finely chopped macadamia nuts mixed into white chocolate or a dusting of edible gold dust which is beautiful against a coat of dark chocolate.
I love to serve these along with champagne for a memorable New Year’s Eve Party treat. Package in silver or gold Chinese take-out containers (available at most party supply stores) as a fun and creative hostess gift.
- 24 fortune cookies
- 2 cups semi-sweet chocolate chips or candy coating
- 2 cup white chocolate chips or candy coating
- sliced almonds
- variety of colored sprinkles
- candy canes, ground in a food processor
- bits of toffee
- Place semi-sweet chocolate chips and white chocolate chips in separate ceramic bowls. Heat semi-sweet chocolate chips for 30 second intervals in the microwave, stirring between each interval until melted and smooth. Set aside. Repeat steps with white chocolate chips. You may use a double boiler alternatively to melt chocolate.
- Line a cookie sheet with parchment paper or wax paper. Place toppings in individual small bowls. Dip each cookie in semi-sweet or white chocolate and sprinkle with toppings as you desire. Place on cookie sheet. Once cookie sheet is full, place in freezer for 5 minutes to set. Store in an airtight container.
My friends call this appetizer “Crack Shrimp” because it’s so addicting! This was the most popular item on our catering menu and (shhhh!) the secret is the sauce. This recipe is incredibly easy which makes it the perfect hors de oeuvre for holiday entertaining. Move over meatballs and mini quiche..this Firecracker Shrimp will make your holiday shindig explode with sass and spice.
- Firecracker Shrimp Recipe
- 12 large shrimp, in the shell
- 1 teaspoon salt
- 1/2 teaspoon garlic salt, divided
- 4 sheets spring roll wrappers
- 24 carrot strips (3x 1/4inch)
- 1 egg, beaten
- Dipping Sauce
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 3 cups vegetable oil for deep-frying
- Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.
- Cut each spring roll wrapper into thirds, making 3 long narrow strips.
- Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside.
- Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other - to resemble a firecracker! Continue process until all the wrappers are folded with the shrimp and carrots.
- To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.
- In a wok, heat the vegetable oil to 350 degrees. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.
A lot of my friends in Los Angeles have complained that they can’t find their beloved New York Style eggrolls made with the thicker, egg-based wrappers which bubble on the outside when you cook them. Springrolls are made of skins which are lighter and crispier and are most commonly served at LA Chinese restaurants. The wait is over. Here is my mother Leeann’s famous Cantonese Chicken Eggroll recipe!
We start with a delicious filling made with chicken breast, shitake mushrooms, beansprouts, scallions and seasoned with five spice powder. Feel free to substitute with or add shrimp to this recipe (I just throw in some chopped cooked shrimp right before I get ready to roll)
Eggroll wrappers can be found in the refrigerated produce section of most supermarkets. I like to keep them in my freezer for last minute entertaining. Start with placing about 1/2 cup of the filling slightly below the center of the eggroll wrapper.
Now roll up the skin around the filling tightly but not too tight for the skin to tear or break. This is a key step in rolling up eggrolls or else they can fall apart.
Next, you want to fold the flaps in like an envelope securely and neatly on both sides. You’ll want to use a pastry brush now to moisten the edges on the remaining top flap with the egg wash just as you would an envelope but please resist the urge to lick it:)
Our beauties are ready for frying. Make sure you have everything ready before you start frying as it goes quickly. Have a cookie sheet lined with paper towel and your tongs ready to to. You can find out if the oil is hot enough by placing a small piece of eggroll wrapper in the oil. If it floats to the top immediately, it’s ready! Don’t place too many eggrolls in the oil at once or the temperature will reduce and you’ll have soggy eggrolls on your hands.
Serve with plum sauce and enjoy! You can freeze cooked eggrolls once they’ve cooled. Simply heat an oven to 425 degrees and place frozen eggrolls on a cookie sheet for 25-30 minutes until hot and crispy. View the eggroll recipe after the jump