ix dry seasonings.
Rub seasoning mix on pork chops.
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
edium bowl.
For the chili lime dressing, whisk all ingredients and
ccasionally.
To Make the Chili Lime Dipping Sauce: Combine all ingredients
For the Salad Ingredients:
Place all ingredients in a medium-sized microwave-save plastic container. Cover with lid, and shake to combine.
Lift one corner of lid to allow steam to escape. Microwave at HIGH 2 minutes or until vegetables are tender.
For Sweet Chili-Lime Sauce:
Stir above ingredients together until well blended. Pour on salad/noodle mixture and mix.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
To make the chili lime dressing, whisk together all ingredients.
nd onions; set aside.
CHILI LIME DRESSING: Combine the ingredients; pour
Heat oil in a large saucepan over high heat. Deep-fry wonton wrappers for 1 min, or until golden. Drain on paper towels. Break 2 wrappers into pieces. Reserve remaining whole.
In a large bowl, combine shrimp, lettuce, bean sprouts, avocado, mint and broken wonton wrappers.
For the chili-lime mayonnaise, whisk together mayonnaise, lime zest, lime juice, chili and ginger. Season.
Place 1 unbroken wonton wrapper on each serving plate. Top with shrimp salad and drizzle with mayonnaise.
Preheat grill.
To make the dressing, whisk together lime juice and palm sugar. Add chili, lime zest, cilantro, fish sauce and apple. Set aside.
Spread butter over scallops. Season. Arrange, buttered-side down, on grill. Cook for 1 min 30 seconds then flip over and cook for another 1 min 30 seconds. Remove from grill and return to shells. Drizzle dressing over top. Serve.
Heat saute pan w/oil. Cut chicken into chunks and season w/about 1-2 tbs. Adams Rub.
On med. high saute chicken about 3-4 minutes on each side, chicken is now done, REMOVE.
Add veggies and saute on high till slightly tender, then add Chili Lime Sauce to warm and toss chicken back inches.
Serve over rice noodles or rice and enjoy!
oconut Jasmine Rice) and spoon Chili-Lime Sauce on top. Garnish with
he serving platter alongside the Chili-lime sauce and serve hot or
Prepare chili-lime spread by mixing all the
Open husks, but leave attached, and remove silks from corn; replace husks and soak corn in cold water 10 minutes.
Meanwhile, heat indoor or outdoor grill over medium heat.
Remove corn from water and cook, turning occasionally, 15 minutes until tender; place in warm oven until ready to serve.
While corn is cooking combine mayonnaise, chili powder, and Parmesan in a small bowl; thin to desired consistency with fresh lime juice.
To serve, remove husks and spread corn with chili lime mayo.
mall bowl, add the chili powder, lime peel, lime juice, jalapeno and salt
inutes.
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of
omato sauce, tomato paste, chili beans, seasoning packets, and water to pot
Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined.
Using hands, shape level tablespoons of mixture into fritter shapes.
Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper.
Serve fritters with chili lime dipping sauce.
serving platter alongside the Chili-Lime Sauce and serve hot or