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Jumbo Spicy Prawns (Pika)

1 lb Jumbo Black Tiger Prawns
1/2 c Flour
2 whole Large Eggs, beaten
1/2 oz Boonie Peppers, minced
Salt and Pepper to taste

Spicy Butter Sauce:
1/2 oz Onion, minced
1/2 Boonie Peppers, chopped
1 clove Garlic, minced
1 oz Lemon Juice
1/2 c Heavy Cream
8 oz Unsalted Butter, cubed
Salt and Pepper to taste

In a medium saucepan, sweat onions, garlic, and pepper. Deglaze with lemon juice, add heavy cream and allow to reduce by half. Reduce heat to simmer. Whisk in butter slowly until smooth. Do not allow butter to boil or sauce may separate. In a large fry pan, preheat fry oil to 350 degrees. In a samll bowl, combine eggs, peppers, and salt and pepper to taste. Dredge prawns in flour and then dip in egg mixture. Deep fry for about 2 to 3 minutes or until crisp. Arrange prawns on platter and pour spicy butter sauce on top. Garnish with scallions and serve.     

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Misoyaki Salmon Hand Rolled Sushi And Spicy Soy Aioli

6 oz Salmon Fillets
Misoyaki Marinade:
1/4 c Miso Paste
1 tbsp Fresh Minced Ginger
1 tbsp Granulated Sugar
2 tbsp Mirin

Sweet Sushi Rice:
2 c Cooked Calrose Rice
1/4 c Sweet Rice Wine Vinegar
nori Seaweed Sushi Wraps

Spicy Soy Aioli:
1/2 oz Boonie Peppers
1 c Mayonnaise
1/4 c soy sauce
2 tbsp Granulated Sugar
1/2 oz Onions, minced

In a small mixing bowl add hot rice and vinegar. Mix vigorously until cool. Cover with moist towel and let stand. In another mixing bowl, add marinade ingredients and whisk. Marinate salmon fillets for about one hour. In a separate mixing bowl, combine all aioli ingredients and blend well. In a hot wok, sear salmon strips until golden. Prepare sushi wrapper and rice, place salmon in center.
Aioli served on the side.