Place sweet potatoes into a large pot
ntil ready to cook.
THAI SWEET CHILI SAUCE.
In a heavy
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
mins.
For the Thai dipping sauce, blend or process the
For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.
In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
mall fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4
SWEET SAUCE: Mix all sauce ingredients in a small saucepan and cook till warm. Makes about 1 cup.
CHICKEN: Mix egg, milk, garlic powder, sesame seeds and flour into a large bowl. Add in chicken pieces, stirring to coat.
FRYING: Using a deep fryer, heat oil to 350F and carefully add chicken pieces in a single layer, frying until golden (about 3-4 minutes). (do in batches if necessary). Drain on paper towels. Serve with toothpicks for dipping.
omato salsa
MAKE SWEET CHILI DRESSING
In a
n a small bowl, mix sauce ingredients. Place 2 tbls. of
ombine mayonnaise, sour cream, thai sweet chili sauce, fish sauce, sriracha and 1 tablespoon
Whisk chili sauce, soy sauce, garlic and ginger in small bowl; set aside.
Heat oil in a large skillet. Pat dry the salmon with paper toweling. Season with salt & pepper, if desired. Place salmon fillets in skillet and cook over medium heat on one side about 2 minutes. Flip fillets over and add the prepared sauce over the top, scooping over to glaze.
Cook for about another 2-3 minutes, allowing sauce to thicken while the salmon cooks. Remove salmon with sauce from pan and serve warm.
he sugar, vinegar and fish sauce in bowl with 1 cup
s baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut
uice, vegetable oil, chili garlic sauce and ketchup.
Add chicken
rice vinegar, 2 teaspoons soy sauce, garlic, ginger and chili oil
venly with 1/4 cup thai chili sauce.
Lightly coat scallops
eep warm.
Fry the sweet pepper strips in the same
lender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread
ix all the stir-fry sauce ingredients together in a bowl