Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 29 Jun 2015 13:29:05 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Roasted Brussels Sprouts, Sweet Chili Sauce http://steamykitchen.com/27757-roasted-brussels-sprouts-with-sweet-chili-sauce-recipe-video.html http://steamykitchen.com/27757-roasted-brussels-sprouts-with-sweet-chili-sauce-recipe-video.html#comments Fri, 02 Aug 2013 17:39:58 +0000 http://www.steamykitchen.com/?p=27757 For the past 5 years, Ree (The Pioneer Woman), Elise (Simply Recipes) and I have hosted big parties for our food blogging community. It’s sort of a tradition now, anytime the three of us are in the same city at the same time, we just have an urge to get people together, eat, dance and have a merry time. This year’s ...

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Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

For the past 5 years, Ree (The Pioneer Woman), Elise (Simply Recipes) and I have hosted big parties for our food blogging community. It’s sort of a tradition now, anytime the three of us are in the same city at the same time, we just have an urge to get people together, eat, dance and have a merry time.

photo

This year’s shindig was at Stubb’s BBQ Restaurant in Austin, Texas for BlogHer Food Conference. And while I make it sound like the three of us planned, managed and executed the party, the reality was that the three of us just showed up as hostesses. All the work was done by the fabulous crew at BlogHer!

roasted-brussels-sprouts-sweet-chili-sauce-recipe-5115

While in Austin, I was on a mission to try the famous roasted brussels sprouts from restaurants Uchiko and East Side King Food Truck at The Liberty Bar. Both treated the brussels sprouts to an oven roasting and Asian sauce. It’s a good thing, because the flavor combination of salty/sweet/savory/garlicky/sour PLUS the nuttiness from roasting will make you forget the very first time your mom made you eat plain, soggy, bitter brussels sprouts when you were a kid.

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

Uchi/Uchiko’s official recipe includes two sauces and a ton of ingredients, which makes it just too complicated for this “easy Asian” blog, so I’ve created a different recipe to include only the bare necessity of ingredients to achieve a similar taste profile….namely: garlic, fish sauce and Thai sweet chili sauce.

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

I’ve converted plenty of brussels sprouts haters with this recipe….

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

 

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe Video

 

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Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 25 minutes
roasted brussels sprouts with sweet chili sauce recipe-9571

Thai Sweet Chili Sauce can be found in most supermarkets (look in the Asian section). It's a sweet sauce perfect for dipping dumplings, egg rolls and adding to stir-fries. The sauce is more sweet than spicy (probably a spicy level of 3 out of 10) - even kids will love it. My favorite brand is Mae Ploy.

If you don't have fish sauce, use low sodium soy sauce.

Ingredients:

1 pound brussels sprouts, stem trimmed and halved
2 tablespoons cooking oil
2 garlic cloves, finely minced
2 teaspoons fish sauce or soy sauce
2 tablespoons sweet chili sauce

Directions:

Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.

In a small bowl, whisk together the remaining ingredients and pour over the brussels sprouts, tossing to coat evenly. Broil the brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

 

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

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More sides?

Try this Roasted Cauliflower with Parmesan Recipe

roasted cauliflower recipe with parmesan

Or indulge in The Pioneer Woman’s Buttermilk Biscuits Recipe

The Pioneer Woman's Buttermilk Biscuit Recipe final photo

 

Roasted Cauliflower with Bacon and Garlic Recipe

roasted-cauliflower-bacon-recipe-4884.jpg

 

 

 

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Fall off the Bone Baby Back Ribs with Sweet Chili Sauce http://steamykitchen.com/11036-baby-back-ribs-recipe-fall-off-bone.html http://steamykitchen.com/11036-baby-back-ribs-recipe-fall-off-bone.html#comments Sun, 29 Aug 2010 14:31:06 +0000 http://steamykitchen.com/?p=11036 There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name. 5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce. Salt and pepper don’t count, but ...

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There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name.

5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce. Salt and pepper don’t count, but even if you did count it, it’s still will be the best 4 ingredient-dish you can ever make.

Just a word on the ribs – there are 2 camps of rib-lovers:
a) meat fall off the bone camp
b) I want to gnaw and tear meat off the bone camp

I’m part of the first group, I enjoy tender, juicy, succulent meat that requires very little effort to pry from the bone. If you’re like me, you’ll love this recipe and I bet you’d never order ribs at a restaurant again.

Also, I’ve got a trick for you that will make the ribs even more tender.

How to make baby back ribs fall off the bone

This technique can be used with ANY type of barbeque sauce. If you want, you can also use a dry rub instead of the salt and pepper.

To feed 4 hungry people, start with about 5 pounds of baby back ribs. Actually, you can use the larger St. Louis or country style ribs if you want. Tender baby backs are my thing. The amount of ribs really doesn’t matter – throw in another rack if you’ve got more people.

Turn the rib over to the underside — see that layer of white membrane covering the ribs? You’ll want to remove that – it’s tough and stringy.

Take a butter knife, wedge it just underneath the membrane to loosen.

Pull the membrane up and off the bone.

Once you’ve got a section off, use your fingers to remove the rest – just peel it off.

See how thick and tough that membrane is? Removing this will make your ribs infinitely better. Sometimes this membrane is really thick (like mine) and sometimes it’s really thin and a little more difficult to remove. Try to get as much as you can.

Place all the ribs in a roasting pan, it doesn’t matter if they overlap. Season with salt on both sides.

Pepper on both sides.

If they overlap, I like to layer them like this.

Cover with double-thickness of tin foil. Bake at 275F for 4 hours or so.

After 4-ish hours, they’ll look like this:

Use a spatula to move them to a baking sheet.

Here’s sweet chili sauce. Mae Ploy is my favorite brand. Really, you can use any type of barbeque sauce, thick teriyaki sauce that you want. No need to stick to sweet chili sauce (but please, try it just once!)

Brush on the sweet chili sauce all over the ribs.

Be generous! Brush on a lot.

Now move your oven rack to the top 1/3 of the oven and broil for 5 minutes. Keep a good watch on ’em! Don’t let them burn.

And that’s it! Baby Back Ribs with Sweet Chili Sauce.

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Baby Back Ribs Fall off the Bone Recipe

Servings: 4-6 Prep Time: 5 Cook Time: 4 hours
baby-back-ribs-sweet-chili-sauce-4025.jpg

You can use the larger St. Louis or country style ribs. If you'd like to use a dry rub, just it in place of salt and pepper. My kids love barbeque sauce, and I'll use this same technique and slather on bbq sauce instead of the sweet chili sauce.

Ingredients:

5 pounds baby back ribs
salt & pepper
1/2 cup Thai sweet chili sauce

Directions:

1. Preheat oven to 275F. On the underside of the rib, remove the thin membrane and discard. Season both sides with salt and pepper.

2. Place the ribs in a roasting pan, cover with double thickness of tin foil.

3. Roast for 4 hours or so. Discard foil. Use a wide, flat spatula to carefully lift the ribs onto a baking sheet. Spread the sweet chili sauce generously over the ribs.

4. Place oven rack near the top of the oven. Turn broiler on and broil the ribs for 3-5 minutes, or until the sweet chili sauce begins to caramelize. Make sure you don't burn the sauce, so keep a close eye on the ribs.

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Scallop Salad with Sweet Vanilla Chili Dressing http://steamykitchen.com/202-scallop-salad-with-sweet-vanilla-chili-dressing.html http://steamykitchen.com/202-scallop-salad-with-sweet-vanilla-chili-dressing.html#comments Wed, 19 Dec 2007 19:50:34 +0000 http://steamykitchen.com/blog/2007/12/19/scallop-salad-with-sweet-vanilla-chili-dressing/ Andrew and I arrived home safely late Monday night. Our trip to Los Angeles was full of Mom's home cooking - we had Chinese hot pot, fried garlic chili crab, chicken noodle soup with rice noodles, homemade XO chili sauce, and Hainan steamed chicken. Oh it was heavenly and I ate like a madwoman. These trips back to Mom ...

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Scallop Salad with Sweet Vanilla Chili Dressing

Andrew and I arrived home safely late Monday night. Our trip to Los Angeles was full of Mom’s home cooking – we had Chinese hot pot, fried garlic chili crab, chicken noodle soup with rice noodles, homemade XO chili sauce, and Hainan steamed chicken. Oh it was heavenly and I ate like a madwoman. These trips back to Mom are essential to restoring my inner Asian balance.

Our flight to Los Angeles left super early from the Tampa airport, which is about an hour away. Since we rushed out of the house at 5am, I left dishes unwashed in the dishwasher from the night before. All my energy was focused on getting to the airport on time and making sure that I didn’t pack my normal purse contents of hand lotion, hair spray, bottled water, weed killer, self-inflating rafts, bacterial cultures, bleach and rodent poison.You know, anything that could potentially be used as a weapon.

Back off, bucko, I can hurt you with my hand lotion. It’s LAVENDER SCENTED WITH EXTRA ALOE.

Curiously, a book of matches and a lighter are permitted on flights. Hmmmm…..I wonder which government employee had a bottle of scotch under his desk while writing the rules?

So anyways, every night in L.A. at 8pm, I’d call back to talk with Scott and say goodnight to Nathan over the phone. Being the resident cook and nutritionist in the household, I naturally would ask Scott what he fed our little child while I was gone. Scott would rattle off a list of food items, and made extra effort to tell me about the bounty of food items that were a color other than BEIGE.

“Ahhh….good. Well, I’m happy that you are feeding Nathan well,” and with that, I had happy dreams of my husband in the kitchen, cooking a wonderful meal for himself and my precious 3-year old. They would sit down together at the dinner table every evening with soft Christmas music playing, eating wholesome foods and discussing the highlights of the day, like what animals did you learn about at school.

Monday night when I arrived at home, I noticed the kitchen was spotless. No dirty dishes in the sink, no clean dishes that needed to be put away. Totally spotless. I smiled smugly, thinking, “What a loving husband…making sure that I came home to a clean house.”

I opened the dishwasher and GASP!!!  The dishes in the dishwasher were dirty and THE EXACT SAME DISHES USED FOR DINNER THE NIGHT BEFORE I LEFT.

So, giving my dear husband the benefit of doubt, I’m going with 2 options here.

SCENARIO A: Scott and Nathan had for dinner the exact same menu that we had a week ago. A menu that included:
2 steak knives, one of them used to smear butter, the other to cut steak
4 large plates, each with a trace of homemade demi-glace and port reduction
6 glasses, one with red lipstick
3 salad plates, one with an arugula leaf stuck to the back
whisk coated with my special homemade poppy seed salad dressing

SCENARIO B: They ate out every single night.

hmmmmm……because I can totally see Scott, whose ‘default’ food is takeout pizza and microwaved chicken nuggets, standing over the hot stovetop, making demi-glace.

Well, next time I think I leave town, I might just pre-make food, freeze them in individual servings, wrap in colorful cardboard with directions to nuke. 😉

Scallop Salad with Sweet Vanilla Chili Dressing

Scallop Salad with Sweet Vanilla Chili Dressing

This salad dressing recipe was adapted from a book called Asian Tapas by Christophe Megel and Anton Kilayko. I’m so in love with this dressing that I made it for my Fried Green Tomato Salad and then added just a touch of vanilla to it for this recipe. Sweet chili sauce and vanilla is an unexpected pairing, but WOW, does it work well together. Add scallops to the salad and you have a nice, light and healthy meal.

 

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Los Angeles Cooking Classes

Thank you Epicurean School of Culinary Arts for hosting my classes!! And a big thank you to all the students who attended, especially Jenny who came to both classes. I had a blast meeting so many of you in person. If you’re in Los Angeles, stop by Epicurean on the corner of La Cienega and Melrose and pick up a class schedule. Owner Tina and her staff are so incredibly warm and welcoming. They’ve asked me to come back and teach in a couple of months – I’ll keep you posted.

OMG! I’m now only 1 degree away from Rocco. He’s been to Epicurean to shoot something for TV!

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Thank you for your votes!

at Well Fed, but sadly, I didn’t win the Best New Blog (sniff sniff) but congrats to French Laundry at Home for winning both Best New Blog and Best Humor! Go check her out! Anyone who can cook an entire foie gras and shaved truffles certainly deserves a round of applause!

As for the other categories that I *really* didn’t deserve to be in, like Best Photography (I mean, who could go against Bea at La Tartine Gourmande, my photog idol?!) and Best Writing (I so heart Bittersweet Blog‘s colorful knitting!), well maybe next year.

But still, I’m celebrating anyways and buying myself a new pair of hot-red 4″ hooker heels so that I can dance like this because I am THIS CLOSE TO A REALLY COOL ANNOUNCEMENT. And no, I’m NOT pregnant.

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Fried Green Tomato Salad with Sweet Chili Dressing + Menu For Hope http://steamykitchen.com/216-fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope.html http://steamykitchen.com/216-fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope.html#comments Mon, 10 Dec 2007 05:21:56 +0000 http://steamykitchen.com/blog/2007/12/10/fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope/ Because I live in one of the hottest states in the United States, and by "hot" I mean the moment you step outside, the crease in the back of your knees sweat as fast as spinach in a fry pan. In the summer, I curse the humidity, especially when my friends back in San Francisco brag about having lunch alfresco ...

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Fried Green Tomato Salad with Sweet Chili Dressing

Because I live in one of the hottest states in the United States, and by “hot” I mean the moment you step outside, the crease in the back of your knees sweat as fast as spinach in a fry pan. In the summer, I curse the humidity, especially when my friends back in San Francisco brag about having lunch alfresco on happy-sunshiney-afternoons. But then along comes December, and guess what. I am still growing tomatoes, gardening in shorts and a tank top in almost 80F degree weather. Love it.

Na na na na boo boo!

In October, I bought a few Earthboxes – and began growing 3 tomato plants, lettuce, herbs, cauliflower, peppers and broccoli. The tomatoes took off like like a dog in heat and within weeks grew to 3 ft tall with a gazillion flowers. That’s the beauty of the Earthboxes…low maintenance…high productivity. Kinda like me, right Scott?! :-)

Anyways, they grew so friggin’ fast that one day I came home to find all 3 tomato plants toppled over because the wire trellis couldn’t support the plants’ weight. One plant broke and therefore the 2 months of tomatoes which i had lovingly massaged, sang to and kissed, were left dangling helplessly on the stem. The other plants were ok, so today Scott built a massive wooden trellis system, about the size of a small bathroom just for them to “grow into.” I really should take a photo for you (next time).

18 small green tomatoes…perfect for Elise’s Fried Green Tomato recipe paired with my Sweet Chili Dressing and home-grown greens. These green babies are goin’ out in style.

I have another Earthbox just dedicated to different kinds of salad greens – our little family can’t keep up with all the lettuce we are producing. I’ve become a lettuce-pusher….presenting bags of lettuce and herbs to my friends every time I visit. This Fried Green Tomato Salad with Sweet Chili Dressing was so satisfying that I have a feeling that many of the remaining tomatoes will be plucked before ripening. Panko breadcrumbs were a perfect breading – so incredibly light yet packs a massive crunch when fried…..continued….

Fried Green Tomato Salad

pssst….I forgot to drizzle with the Sweet Chili Dressing before taking the photo.

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Fried Green Tomato Salad with Sweet Chili Dressing

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
Screen Shot 2014-02-26 at 3.02.13 PM

adapted from Elise who adapted it from Better Homes & Garden New Cook Book. For my GF friends, substitute flour and breadcrumbs. The sweet chili sauce below in the dressing recipe is GF.

Ingredients:

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup panko breadcrumbs
1/4 cup olive oil
1 tsp kosher or sea salt
1/4 tsp fresh ground pepper
large pinch of chili powder
salad greens

Directions:

1. Slice unpeeled tomatoes into 1/2" slices. Season both sides with salt, pepper and chili powder and let sit. In meantime, make salad dressing (recipe below) and prep the following in separate bowls in this order: milk, flour, egg, panko.

2. Heat a large skillet with olive oil on medium-high heat. Dip tomato slices in milk, then flour, then eggs, then panko. In skillet, fry slices 3-5 minutes each side until golden brown.

Sweet Chili Dressing

1 tbl bottled sweet chili sauce (I use Mae Ploy brand) Sweet chili sauce
1 tbl tomato ketchup
1 tsp olive oil
1/2 tsp sesame oil
1 tbl sugar
1 tbl water
1 tbl lime juice
1 tsp minced cilantro leaves

Combine ingredients and mix well.

The Sweet Chili Dressing recipe is adapted from Asian Tapas cookbook. I've been playing with the recipes in this gorgeous book - every recipe has a photo!


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Menu for Hope

Menu for Hope

This is my first year participating in Menu For Hope, and rather than me and my chinglish fumble a description, here is the program, from the words of the founder herself, Chez Pim:

“Menu for Hope is an annual fundraising event in support of the UN World Food Programme.  Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born.  In 2006, Menu for Hope raised US$60,925.12 to help the UN World Food Programme feed the hungry.

Each year, food bloggers from all over the world join forces to host the Menu for Hope online raffle, offering an array of delectable culinary prizes.  For every US$10, the donor receive a virtual raffle ticket toward a prize of their choice.  This year, the prizes include once in a lifetime experiences such as touring the elBulli laboratory with Ferran Adrià, dining on a historic British meal prepared by Heston Blumenthal, or joining Harold McGee on a lunch date to satisfy a lifetime’s worth of cooking curiosity.  You can also tag along with your favorite blogger on a tour of their favorite markets, restaurants, or even receive a care package fashioned especially for you from your favorite bloggers themselves.  All you need is $10 and a bit of luck.

We may never eradicate hunger from the face of the earth, but why should that stop us from trying?”

Our East Coast host is Serious Eats, one of my fav food sites. Come support the worthy cause and see the full list of prizes!

My donation is 1 ounce of saffron threads from Saffron.com. This, my friends, is an entire ounce – more than you can ever use!  The prize code is UE-05.

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Firecracker Shrimp with Sweet Chili Sauce http://steamykitchen.com/72-crispy-shrimp-springroll-with-sweet-chili-sauce.html http://steamykitchen.com/72-crispy-shrimp-springroll-with-sweet-chili-sauce.html#comments Sat, 14 Apr 2007 11:40:33 +0000 http://s198136598.onlinehome.us/blog/2007/04/14/crispy-shrimp-springroll-with-sweet-chili-sauce/ Ooooohhhh – these were so delicious! These Firecracker Shrimp with Sweet Chili Sauce almost didn’t make it to the dinner table – we were eating them as they came out of the fryer – not even minding that we burnt our tongues! The reason I love this dish so much is because the ingredients are so simple and I almost ...

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firecracker-shrimp-sweet-chili-sauce

Ooooohhhh – these were so delicious! These Firecracker Shrimp with Sweet Chili Sauce almost didn’t make it to the dinner table – we were eating them as they came out of the fryer – not even minding that we burnt our tongues! The reason I love this dish so much is because the ingredients are so simple and I almost always have frozen shrimp and a packet of Eggroll/Springroll wrappers in the freezer. I was inspired by these two lovely ladies – after seeing their photos and realizing, “hey, I got those ingredients!” I scurried to the kitchen to start. Note: For another recipe using egg roll wrappers, try My Mother’s Famous Egg Rolls !

Firecracker Shrimp with Sweet Chili Sauce

Here are my secrets to Firecracker Shrimp with Sweet Chili Sauce:

Coat the shrimp: I marinate the shrimp in garlic, ginger, sesame oil, soy sauce, and sweet chili sauce. The recipe is flexible. If you don’t have all those ingredients, change it up! I promise you it will taste just as delicious. Other creative ideas for marinade: Moroccan spices, curry powder, cajun seasoning, garam masala, etc. Whats your favorite seasonings for shrimp? Ok, back to “coating”: if you use liquid ingredients in the marinade (such as soy or sesame oil) – add a little cornstarch. This does something important – it thickens the marinade so that it clings to the shrimp. Oh, and while we’re talking about marinating shrimp – don’t use wine in your marinade for seafood. If you want to use wine in a seafood dish, add it towards the end of cooking process or even in the marinade right before you cook the seafood. Wine in a marinade changes the texture of the delicate seafood, especially shrimp. It makes it a little mushy – not good!

Pat the shrimp dry: After swimming in the marinade for 20 minutes, you should pat the shrimp as dry as possible. Don’t worry about wiping off the marinade – the shrimp has already been infused with the flavors during the 20 minute soak. Plus, the cornstarch will keep some of the marinade clinging to the shrimp. Whenever you make something that involves wrapping and frying, the ingredients should be dry to prevent the wrapper from getting soggy and I’m sure you know what happens when you put something wet into hot oil.

Nick the shrimp: Taking a cue from the Japanese shrimp tempura, score or nick the shrimp several times along the inside of the “curve.” This lets you straighten out the shrimp so you don’t get a short, curly roll. Just be sure not to cut to far…three little nicks is good.

Roll tight: When you roll, try to make the roll tight and compact, like a joint ….um….er….cigar….. You don’t want the shrimp falling out when you put it in the fryer. See that wrapper corner? That is where you need to brush your cornstarch “paste.” Not too much though! Just enough to keep the wrapper in place and seal.

The sweet chili sauce that I use is Mae Ploy. Its sweet and tangy, not too spicy. Sweet chili sauce

Firecracker Shrimp with Sweet Chili Sauce

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Firecracker Shrimp with Sweet Chili Sauce

Servings: 4-6 Prep Time: 10 minutes Cook Time: 20 minutes
firecracker-shrimp-sweet-chili-sauce_thumb.jpg

Ingredients:

25 large tail-on shrimp, deveined and nicked (see above)
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying

Marinade
1 tsp minced garlic
1/2 tsp grated ginger (using rasp grater)
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch

Cornstarch "paste" (mix well to form paste)
1 Tb cornstarch
1/4 cup water

Directions:

1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.

2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. (see instructions above) Seal with cornstarch paste.

3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.

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