Shrimp and Ginger Fritters: Place the
Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.
Combine shrimp shells, ginger, peppercorns, garlic, lemongrass,
Heat oil in a wok or large frying pan over high heat. Stir-fry shrimp and garlic for 3-4 mins, until shrimp change color and are cooked through. Remove from heat.
Combine cabbage, carrot, pepper, watercress and spring onions in a large bowl. Add shrimp.
Whisk together rice vinegar, soy sauce, hoisin sauce, sesame oil and brown sugar. Drizzle over salad and toss to combine. Serve sprinkle with peanuts and chili.
ith ice water. Add the shrimp to the boiling water and
In a large microwave-safe bowl, combine the shrimp and vegetables. Microwave until thawed, 3-5 minutes, stirring half way through the cooking time.
Stir in dressing and soy sauce and microwave on medium heat, stirring occasionally, until heated through, about 3-5 minutes. Cover to keep warm.
Heat the rice according to package directions. Portion into 4 serving bowls. Add the cilantro to the shrimp mixture. Portion and place on top of the rice.
Peel and devein shrimp, retaining tails, if desired; set
n a small bowl. Stir shrimp into the marinade; refrigerate for
ectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle
In bowl, combine shrimp, scallions, water chestnuts, wasabi-horseradish mayonnaise, cilantro, lime juice and salt. Cover with plastic wrap and chill.
Spoon shrimp mixture into phyllo shells. Garnish with cilantro, if desired.
Makes 15 servings.
.Place cooked pasta in a large bowl. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions, water chestnuts, & cilantro to pasta; toss.
Saute ginger & garlic in hot oil 1-2 minutes, do not let it turn brown. Add shrimp, lime juice, & pepper. Cook & stir 3-5 minutes, just until shrimp turn pink. Add to pasta; toss well.
To serve, top with peanuts.
Heat wok.
Stirfry pork, breaking apart any chunks.
Add garlic and salt.
Add soy, oyster sauce and water to pork.
Cover and boil five minutes.
Add shrimp and cook until pink and cooked through.
Thicken mixture with cornstarch slurry.
Cook until mixture is clear and thick.
Add green onions and beaten eggs, stirring constantly.
Combine first 6 ingredients and mix well. Reserve 1/3 cup of this sauce for serving.
Skewer shrimp (or chicken pieces) on 8 kabobs, alternating with slices of lemon and onion, if desired.
Brush kabobs with remaining marinade sauce.
Grill until shrimp turn pink.
Serve with reserved sauce.
il until golden. Put the shrimp in and stir until they
Cook soba noodles in boiling water 3-5 minutes, drain and rinse with cool water.
Toss with sesame oil, rice wine vinegar and salt& pepper.
Chill until needed.
Mix chili sauce, lime juice, hoisin sauce and cilantro in medium size bowl.
Chill.
Mix noodles and vegetables (except for green onions) in a bowl.
Portion noodles onto each of 4 plates.
Arrange shrimp on top of noodles.
Drizzle each plate with chili sauce and, hoisin, garnish with green onions.
Cook noodles according to package directions.
Drain, rinse and let cool completely.
In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
Garnish with mint sprigs.
Defrost shrimp under running water.
Heat sesame oil in a skillet.
Add stir fry vegetables and green onion.
Stir fry until hot.
Add hoisin sauce and heat through.
Place 2/3 cup on each tortilla.
Wrap and eat.
Blend first 4 ingredients in medium bowl.
Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
Season with pepper.
Place remaining 1 cup breadcrumbs on plate.
Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
Shape into 2 1/2-inch-diameter cake.
Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
Heat oil in heavy medium skillet over medium heat.
Add cakes and saute until crisp, about 5 minutes per side.
cum on top
Split shrimp slightly lengthwise; place in a
emove the shells from the shrimp and devein by cutting a