Archive for June, 2012
Aloha! I just threw a Luau in my backyard for 50 friends and the Coconut Shrimp I served was hands down the favorite of everyone at the party from my toddlers to the 40 something year-olds. Crispy, sweet and tender and served with a tangy orange lime dipping sauce, this Coconut Shrimp recipe is a breeze to make and fries up quickly. Grass skirt optional.
- 3 egg whites
- 1/3 cup beer
- 1 lb. large shrimp, peeled and deveined (tails entact)
- 1/3 cup cornstarch
- 1 teaspoon salt
- 2 cups flaked, sweetened coconut
- corn oil for frying
- Orange Lime Dipping Sauce:
- 1 cup orange marmalade
- juice of one lime
- 2 tbsp dijon mustard
- Beat egg whites and beer until frothy in a medium bowl.
- Rinse and dry shrimp with paper towels. Mix cornstarch and salt in a shallow bowl. Place coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white and beer mixture, and roll it in the coconut, making sure to coat the shrimp well.
- Heat sauce ingredients in a small sauce pan over medium-low heat, stirring until well blended, and simmer for about 3-4 minutes.
- Heat corn oil in a deep frying pan to 350 degrees. Fry shrimp 2-3 pieces at a time until golden brown. Remove with tongs or metal strainer and drain on a baking sheet lined with paper towel.
- Serve immediately with dipping sauce
In Japanese, “Teri” means luster and “Yaki” means grilled. Whatever the language, this dish is sweet, savory and succulent with fall off the bone tenderness. This is a recipe everyone in the family loves and it’s perfect for a quick weeknight BBQ. Chicken thighs are great for grilling because they’re moist, flavorful and cook quickly. Feel free to use boneless, skinless chicken thighs for a lighter touch.
- 1 clove garlic, minced
- 1 tbsp minced fresh
- 3 tbsp packed brown sugar
- 1-1/2 tsp dry mustard
- 1-1/2 cups soy sauce
- 3-1/4 cups water, divided
- 3 tbsp rice vinegar
- 6 bone-in chicken thighs
- 3 tbsp cornstarch
- 3 tbsp cold water
- toasted sesame seeds for garnish
- In a large bowl, whisk together garlic, ginger, brown sugar, mustard, soy sauce, 1-1/2 cups of the water and vinegar. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Remove chicken to a plate and reserve the marinade.
- Heat a grill on medium high heat. Grill chicken thighs skin side down for 10 minutes. Turn over and grill another 5-10 minutes. Transfer to a plate.
- Meanwhile, in a small bowl, combine cornstarch and cold water. In a medium saucepan, bring reserved marinade to a boil over medium-high heat. Stir in cornstarch mixture. Reduce heat and simmer, stirring, for about 12 minutes or until sauce is thickened.
- Brush each chicken thigh with about a tablespoon of sauce. Garnish with toasted sesame seeds and serve immediately with hot jasmine rice and a side of teriyaki sauce.
Love me tender. I know I can get my kids to eat broccoli whenever I whip up this easy stir-fry. They don’t mind the florets of broccoli mixed in this dish as long as they get to devour the succulent pieces of beef which melt in your mouth. My friends were tired of ordering Chinese take-out so they begged me to create an easy Beef with Broccoli recipe and here it is. Marinating the beef in cornstarch is the key to making it tender and juicy. Not only is it much cheaper than ordering in, it’s much healthier because you can control the amount of oil. I always like stir-frying in a non-stick pan because the protein doesn’t stick and you need less oil.
- 1 pound flank, tenderloin or sirloin steak, cut across the grain into 1/8-inch slices
- 1 tablespoon canola oil
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon white pepper
- 1 pound broccoli florets
- 1/4 cup chicken broth
- 1/4 cup oyster sauce
- 2 tablespoons cornstarch
- 3 tablespoons canola oil
- 1 teaspoon finely chopped fresh ginger
- 1 garlic clove, minced
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- Toss the beef, 1 tablespoon oil, 1 teaspoon cornstarch, 1 teaspoon salt, sugar, soy sauce and white pepper in a bowl. Cover with plastic wrap and refrigerate for 20 minutes.
- Blanch broccoli: Place broccoli in boiling water for 1 minute. Remove and drain. Rinse with cold water and drain. Mix 1/4 cup chicken broth, the oyster sauce and 2 tablespoons cornstarch. Set aside.
- Heat a large non-stick frying pan or wok over medium-high heat until not. Add the 3 tablespoons oil, beef, ginger and garlic and stir-fry until beef is brown, about 3 minutes. Transfer beef to a plate.
- Add 2 tablespoons oil to the frying pan or wok. Add the broccoli and 1/2 teaspoon salt and stir-fry for 1 minute. Stir in 1/2 cup chicken broth and heat until boiling. Add beef and heat until mixture boils. Stir in cornstarch mixture and cook until thickened, about 15 seconds. Dish out and serve immediately with hot jasmine rice.