eat and 1 tablespoon soy sauce and mix, set aside.
he following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste
at and 1 tablespoon soya sauce and mix, set aside.<
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
poon some of the mango sauce over each of the shrimp
Make the sauce a day ahead, or at
our longer.
Make mustard sauce: In a small bowl, stir
side.
Prepare the Spicy Tartar Sauce by combining all the ingredients
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
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.<
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Make peanut sauce: Combine all the sauce ingredients in a small bowl
mayonnaise, egg, mustard, scallions, Worcestershire sauce, Old Bay seasoning and Cayenne