For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and
oss the shrimp with 1 tablespoon of
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
Drain salmon, saving liquid.
Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and oatmeal; mix lightly. Add salmon liquid plus enough milk to make 1 cup; add eggs and melted butter.
Mix lightly.
Spoon into greased 2-quart loaf pan or casserole (I use Pam).
Bake in moderate oven (350\u00b0) for 1 hour or until loaf is set in center.
Spoon shrimp sauce over top. Makes 8 servings.
This recipe may be halved for smaller loaf.
ombine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef
an, saute onion, shrimp and cilantro until the shrimp are almost cooked
Chop crab and mix approximately 3 sticks with cream cheese. Then spread cream cheese on your favorite serving dish. I use a 5 x 5-inch dish.
Take shrimp sauce and pour over cream cheese. Smooth sauce over the entire top of dish. Take the rest of the crab meat and sprinkle over the top.
For best results, refrigerate overnight.
Drain salmon, saving liquid.
Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and cracker crumbs; mix lightly.
Add salmon liquid plus enough milk to make 1 cup; add eggs and melted butter.
Mix lightly.
Spoon into greased 2-quart loaf pan or casserole.
Bake in moderate oven (350\u00b0) for 1 hour or until loaf is set in center.
Spoon shrimp sauce over top.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
Finely mince the shrimp and set aside, reserving the.<
ot, boil water and add Japanese soy sauce until re-boiled. Add
Combine all ingredients.
Refrigerate.
Use over shrimp and rice, or baked chicken and rice.
Whisk mayonnaise, water, sugar, paprika, garlic juice, ketchup, ground ginger, hot pepper sauce, ground mustard, salt, and white pepper together in a bowl.
In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce. Season with garlic powder, paprika, white pepper, and black pepper, and salt. Blend until smooth.
Heat all ingredients in a pot.
Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes).
Remove from heat and cool.
This sauce can be stored in an air-tight jar in the refrigerator.
Place all ingredients in a small blender.
Blend till smooth.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
Mix cream cheese, onion, lemon juice and Worcestershire sauce until well mixed.
Spread on platter.
Spread shrimp sauce over cream cheese base.
Crumble shrimp over sauce.
Chill and serve with crackers.
Peel and devein shrimp. Save shells.
Core, peel
Wash shrimp well.
Cover with water; sprinkle with salt and pepper.
Cook for 20 minutes.
Drain shrimp, reserving liquid. Let shrimp cool.
Meanwhile, add 1 can of tomato sauce to juice and remaining ingredients.
Cut up shrimp.
Add into juice. Simmer until ingredients are soft.
Cook 1 cup rice.
Drain dry. Serve with shrimp sauce.
una on plate with dipping sauce in separate small serving bowls