Saturday, March 13, 2010
Heat Oven to 350
Shape into 1 1/4 " balls Then roll balls in some granulated sugar. Place on ungreased cookie sheet.
Bake 9 to 10 min.
Cool for a few min. then remove to a wire rack to cool completely.
Do Not OVERCOOK!
Wednesday, March 3, 2010
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (sambal sauce)
1 teaspoon granulated sugar
1/2 teaspoon rice vinegar
1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed (ground) sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 to 12 cups vegetable shortening or oil
16 to 18 medium shrimp, peeled and deveined
1 handful of mixed greens
1 green onion, chopped (green part only)
Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.
Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl.
Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.
Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the
coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.
*Serves 2 to 4 as an appetizer.
This is Todd Wilburs recipe that He created from scratch through many hours of trial and error. It is published in his book entitled "More Super Secret Restaurant Recipes" currently for sale at QVC.
We love the bang bang shrimp,and now we can make it at home, Thanks Todd
Tuesday, March 2, 2010
1 tbs. fresh chopped shallots
2 tbs. white wine (preferably Chablis)
3 tbs. fresh lemon juice
½ lb. cold unsalted butter
1 pinch salt
1.Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.
2.Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.
3.Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
This sauce is fantastic with your fish, and very easy to make.