o 375\u00b0F
Place coconut and panko crumbs in a
Mix the panko and coconut flakes in a shallow bowl.
buzz the onion, garlic, ginger, coconut milk, lemon juice, salt, black
arm.
Meanwhile, make the coconut sauce by heating a medium saucepan
br>Meanwhile, to make the spicy tomato sauce, heat oil in a
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
lemon grass, jalapenos, cornstarch, soy sauce, garlic, sugar and salt in
hours, brushing generously with Spicy Sauce every 1/2 hour. Carefully
Make the sauce a day ahead, or at
our longer.
Make mustard sauce: In a small bowl, stir
min., before serving.
Spicy BBQ Sauce: Heat oil in pot
ntil ready to serve.
SPICY YOGURT SAUCE: Mix all ingredients chill
br>Whisk peanut butter, soy sauce, vinegar and cayenne together.
To prepare sauce, heat oil in a small
side.).
Prepare the peanut coconut sauce: Combine all of the ingredients
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Spicy Pasta Sauce: Heat oil in saute pan.<
Combine coconut milk, fish sauce, brown sugar, and curry powder
an along with beef stock, coconut milk, cinnamon and curry leaves
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp