SKIP THE TAKE OUT!!!!!

STOP!!! Hang up the phone. There is no need to order chinese take-out when you can make it yourself, in the amount of time it takes for delivery.  Tonight’s dinner is a spicy, crispy treat! Some of the ingredients may seem useless but they are essential in any Asian dish you could imagine making. These General Tso’s Shrimp are DELICIOUS!!!!!

General Tso’s Shrimp

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You will need:

1-1 ½ lb of jumbo shrimp (peeled, deveined, tail on)

2 eggs (beaten)

½ cup cornstarch

1 T soy sauce

About 1/3 cup vegetable oil, for frying

2 T minced garlic

2 T minced ginger

Sauce

½ cup chicken stock (or water) ——- You won’t notice the difference

3 T hoisin sauce (can be found in the Asian section of your local market)

2 T soy sauce

2 tsp chili paste (Sambal Oelek)

3 tsp sesame oil

5 T sugar

2 T cornstarch

8 dried red chiles (optional)

GARNISH (OPTIONAL)

3 scallions (sliced on a bias)

Sesame seeds

  1. Pat shrimp dry and add the soy sauce to the beaten eggs. Using one hand for egg wash and the other for cornstarch, lightly dredge the shrimp (egg wash first).
  2. Combine all the sauce ingredients in a bowl and set aside.
  3. Heat oil in saute pan. Fry shrimp until they are golden brown and crispy! Set to the side.
  4. Discard majority of oil (Leave a coating in pan), add minced garlic and ginger, saute for a minute. Add shrimp, toss for about 30 seconds.
  5. Add sauce and alllow it to thicken, about 2-3 minutes.
  6. Serve over white rice, garnish and ENJOY!!!
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Lump Crab Cakes w/ Homemade Remoulade Sauce

The5786se crab cakes are a perfect, minimal filling and maximum crustacean, can be served with a side salad or french fries. The prep time is only about 10-12 minutes and cook time is only about 7-9!!! The remoulade sauce is the perfect complement!

 

 

What you will need:

1 can of premium LUMP crab meat (most cans are 16 ounces)
onion
1/3 cup of red bell peppers
1/3 cup of green peppers
2 tablespoons of chopped parsley
1 teaspoon of salt
1 teaspoon of pepper
1 1/2 teaspoon of Old Bay seasoning
1 teaspoon of paprika
1 egg, beaten
1/4 cup of panko bread crumbs
3 tablespoons of spicy mustard
1 tablespoon of lime juice
1 tablespoon of Worcestershire
2 tablespoons of unsalted butter

1. Mix all ingredients lightly. Try not to break the crabmeat up too much. Lightly fold the ingredients together. Form “cakes”, size according to preference.

2. Heat 2 tablespoons of butter in a skillet, cook crab cakes for 4 minutes on each side.

Remoulade Sauce

1/2 cup of mayonnaise
4 tablespoons of whole grain or horseradish mustard
2 teaspoons of tabasco sauce
Salt and Pepper
1 teaspoon of lemon juice
1 scallion minced

Mix well. Chill for about an hour.