Recent Recipes
Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts
Golden Baskets Recipe
Comments (0) | Friday, February 26, 2010
Made this appetizer for the second time and realized we both enjoyed having it. It’s so simple to make and it look attractive in a way. Good having it when you having a party.
Ingredients:7oz package spring roll sheets, 5 x 5 inches, or filo pastry, thawed if frozen
Filling:
1 – 1½ tablespoons sunflower oil
2 garlic cloves, finely chopped
7oz ground chicken or shrimp
¼ cup carrots, finely diced
¼ cup corn kernels, thawed if frozen
¼ cup green peas, thawed if frozen
½ cup red bell pepper, seeded and finely diced
1 tablespoon light soy sauce
½ teaspoon ground white pepper
Pinch curry powder
1 green onion, finely chopped
Garnish:
30 cilantro leaves
2 long red chilies, stemmed, seeded, and finely sliced
Method:
1) Make the filing. Heat oil in a nonstick wok or skillet and stir-fry garlic over medium heat until lightly browned. Add chicken or shrimp, crumbling and breaking up the meat until it has separated and cooked.
2) Add the carrots, corn, peas, and red bell pepper and stir-fry for 1-2 minutes. Add the soy sauce, ground white pepper, curry powder, and green onion, combine well, and set aside.
3) Cut the spring roll sheets or filo pastry into 60 squares, each 2½ x 2½ inches. Lay 2 squares in each indentation in a muffin pan used for making 1½ inch muffins, overlapping the squares so that the top sheet is at an angle of 45 degrees to the bottom one. Prepare 30 baskets and bake in a preheated over, 350F, for 10-12 minutes or until crispy and golden brown. Carefully remove baskets and let cool slightly.
4) Spoon the filling into the baskets and serve at room temperature, garnished with a cilantro leaf and some chili slices.
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Steamed Shrimp (Zheng Xia) Recipe
Comments (0) |
This is one of our favorite. Calvin and I love this dish and we always order it at the restaurant. One day, I decided to try it at home. Well, having at home of course its way cheaper than in a restaurant. One good thing having it at home is that, you don’t have to worry about being messy. And you can lick your 10 fingers without worrying about the eyes on you in public.
Ingredients:
1 1/4 lb (500g) uncooked jumbo shrimp
1/2 tsp salt
3 green onions (scallions), halved
8 thin slices ginger root
2 tbsp Chinese rice wine
Method:
Remove the feelers of the shrimp but keep the shells and heads on. Rinse thoroughly and drain. Pour water in a steamer and bring to the boil. Arrange one half of the green onions and 4 slices of ginger in a deep dish, arrange the shrimp over the top, and sprinkle with salt. Scatter the remaining green onions and sliced ginger over the shrimp. When the water has reached a rolling boil, stand the shrimp in the steamer, and steam on high for 10-15 minutes. Remove the shrimp out the steamer and drizzle with wine. Serve hot.
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About Me
- JennBunny
- Living life to the fullest! What make me satisfy the most are having good foods from street to fine dining at any city! And when I want an escape from my stressful world, I tend to see myself in the kitchen making yummy foods. Always welcome guinea pig to taste my new recipes…..