Category Archives: Recipes

Coconut and Panko Fried Shrimp

DSC_0026small 

 This recipe was pretty easy but in order to get that crispy breaded coating you need to follow the steps.  I use to combine or skip steps because I was lazy and they never turned out quite right.  You will need a bowl of tempura flour (or regular flour), a bowl with one whisked egg, and a plate with a mixture of coconut flakes and panko bread crumbs.  I also won’t tell you how to serve it as a side dish, main dish, appetizer, or something.  If it were up to me, I’d just make a pound of shrimp and eat that for dinner.

Coconut & Panko Fried Shrimp (serves 2-4)

Ingredients:

  • 1 pound of de-veined, butterflied shrimp
  • 1 cup of tempura flour
  • 1 egg
  • 1 cup of panko bread crumbs
  • 1 cup of coconut flakes
  • 3 cups oil 

Directions:

dsc_0025-2smalldsc_0018small

  1. De-vein and butterfly 1 pound of shrimp. Basically that means slitting both sides of the shrimp, one side should have the poop tract and the other side would butterfly the shrimp in half.  Pour 1 cup of tempura flour in bowl, whisk one egg into another bowl, and combine 1 cup of panko crumbs with 1 cup coconut flakes on a plate.
  2. Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in panko/coconut mixture, set aside.  Halfway through this process, heat 3 cups of oil on medium high on your stove.  Use a small pot deep enough so the shrimp are fully covered in oil, assuming you don’t own a deep fryer.  If your stove knob goes up to 10, set it to 8.
  3. Place 4-5 shrimp in at a time.  Too many will cause the oil to either bubble over or the oil temp to go down, something bad always happens when I do too much too fast.  When shrimp is golden brown, use tongs or wire mesh to scoop up onto plate lined with paper towel to drain.

This is how I served mine, with a side salad:

 dsc_0030small

How to make fried rice

 

 

fried rice

Fried rice is typically made to use up leftover rice and food from the night before.  There are no set ingredients to use other than rice, oil, and whatever meat and veggies you have in your fridge.  One important lesson in stir-frying is that it is done to produce ‘wok hei’; the heat of that wok that enhances the flavor of the ingredients, NOT generous amounts of soy sauce. Authentic fried rice is not painted a glossy dark brown by a bottle of soy sauce and heaping amounts of oil; the soy is used to enhance the flavors of the ingredients, and the rice should appear fluffy in texture.  I’m using leftover cooked ham, green peas, and egg since that’s what I have.  If you don’t have ham, you can use leftover barbeque pork, spam, chicken, shrimp, whatever. If you don’t have peas, substitute another vegetable that you can dice up.  If you like pineapple, put some in.  If you don’t like veggies or fruit, don’t use them.  I don’t care. 

Real Fried Rice (serves 4-6)

Ingredients:

  • 5-6 cups leftover cooked rice (if you are making fresh rice, cook 1 ¼ cups and set aside to cool)
  • 2 eggs
  • 1 cup of chopped ham
  • 1 cup of green peas
  • Vegetable oil
  • Sesame oil
  • Soy sauce
  • Handful of green onion or scallion, chopped (optional)
  • Wok

 Directions:

  1.        Whisk 1 tsp. of vegetable oil into 2 eggs.  On medium heat, pour eggs into wok.  Genty scramble, set aside.
  2.        Increase heat to high on stove.  Coat wok with 3 tbsp. of vegetable oil.  Pour rice in.  Fold rice over itself with spatula, add swigs of oil in increments as you are mixing rice until the kernels look separated and not like sticky clumps.
  3.        Add egg, diced ham, and peas, stir.  Add 1 tsp. sesame oil, stir.  Add soy sauce until desired saltiness/color.  I personally don’t like my rice to taste like salt, so my rice comes out a light brown color.
  4.        Garnish with green onion/scallion.  Serves 4-6.  Or if you’re really hungry, 1-2.
Blog Widget by LinkWithin