Bang Bang Shrimp

While cruising the internet for mouthwatering possibilities, Kitchenclown came across this one for Bang Bang Shrimp.  KC decided to give it a go, and is very happy she did! Crunchy panko and seasoned flour coat these little yumsters, which are then tossed with a slightly fiery sauce. What a delicious appetizer it made for one, (actually dinner), as only one was going to be involved in the consumption of it.Next time,( and there will surely be a next time), I’ll invite a friend to devour the scrumptiousness as well! Drop down a bit to view the devourability factor,(you’ll be glad you did), as the clown had a glitch in the photo upload!

Ingredients:

1 lb.Shrimp, peeled and deveined

Spicy sauce:

!/2 cup Hellman’s mayonnaise

4 to 5 teaspoons chili garlic sauce, such as Sriracha

1 teaspoon sugar

1 teaspoon seasoned rice vinegar

For the egg mixture:

1 egg, beaten

1 cup milk

For the breading mixture:

1/2 cup panko breadcrumbs

1/2 cup flour

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried basil

1 cup of vegetable oil for frying

1 scallion, green parts only, sliced diagonally for garnish

handfull of julienned lettuce to place the shrimp on.

Instructions: Mix all the ingredients for the sauce together in a small bowl. Taste and adjust seasonings. Mix the flour, panko, and seasonings together in another bowl. Beat the egg into the milk in another small bowl.  Dip the shrimp first into the beaten egg-milk mixture, then into the panko-flour mixture. Then dip again, into the egg mixture and once more into the panko-flour mixture. Put the coated shrimp,side by side, on a plate, and place in the freezer for about 15 minutes, which will help keep the coating adhered. Heat the oil in a medium saucepan,until hot.Add the shrimp and fry till golden, about 30 seconds on one side.Flip and fry 30 seconds on the other.Drain on paper towels. Toss gently with the sauce. Place the shrimp atop the shredded lettuce, and garnish with the slivered scallions. Bliss I tell You…unadulterated bliss!

Yield 2 to 4 appetizer portions

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Korean Pancakes

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These Asian pancakes are ridiculously easy to whip up, and make a great snack, lunch, or light dinner. Throw whatever you’ve got a hankerin’ for into the batter. I threw mushrooms in mine, because that’s what I had on hand, but feel free to experiment with other vegetables, or cooked chicken, pork or shrimp. Use your imagination, but whatever you do, don’t skip the scallions! Invite a friend over. Pour the sake. Whip these up. Your friend will think you’re brilliant!

Ingredients:

1/2 cup water

1/2 cup flour

4 scallions, finely sliced

1 egg, beaten

1 teaspoon soy sauce

1/4 teaspoon salt

1 cup sliced mushrooms ( I used cremini and oyster)

1 to 2 Tablespoons canola or vegetable oil

For the sauce:

1/8 cup soy sauce

1/8 cup seasoned rice vinegar

2 teaspoons grated fresh ginger

1 teaspoon toasted sesame oil

Directions: Make the sauce first, by putting the vinegar, soy sauce, grated ginger and sesame oil into a small dipping bowl. Set aside. To make the pancake batter pour the water into a small bowl. Add the flour and mix well, until you have a batter-like consistency. Mix in the beaten egg, along with the salt, the teaspoon of soy sauce, scallions, and mushrooms. Mix well.  Heat the canola oil, over medium heat, in an eight inch non stick skillet. When the oil is hot pour half the batter into the oil. Cook about two to three minutes, or until the bottom is golden brown. Carefully flip the pancake over and cook the other side. Repeat with the remaining batter. Remove the pancakes, when cooked, to a cutting board. Cut into wedges and serve along with the dipping sauce.

Yield: 2  8 inch pancakes