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Togarashi Crusted Ahi Steak with Asian Pasta Salad and Mango-Cucumber Salsa

6 oz Tuna Steak                                            
2 TBSP Togarashi Spice                               

Salsa                                                             
½ cup Diced Fresh Mango Sliced                 
½ cup Diced Cucumber                                  
1 oz Minced Onions                                      
1 tsp Fresh Chopped Cilantro                       
1 tsp White Vinegar                                      
1 tsp Salad Oil                                               
Salt and Pepper to taste

Pasta Salad
6 oz Angel Hair Pasta
1 oz Sliced Shiitake Mushrooms
2 oz Sliced Red Bell Peppers
1 oz Green Onions Sliced
1 TBSP shoyu Sauce
1 tsp Sesame Oil
½ tsp Minced Garlic
1 tsp Black Sesame Seeds
½ tsp Sugar

Procedure:     In a small mixing bowl, combine all pasta ingredients and toss. Allow to chill. Pre-heat medium sauté pan and add oil. Firmly press the tuna steak in the togarashi spice. Be sure to coat each side completely. When the pan is smoking hot, sear tuna for about 30 seconds on each side or longer as you may want a well done steak. On a serving plate, place pasta salad onto the center of the plate. Place the tuna steak atop the pasta salad. Spoon the salsa onto the tuna steak drizzling some of the juices around the base of the plate and the dish is finished. 

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Coconut Shrimp With Guava Sweet and Sour Sauce

6-10 Pieces of Large Shrimp Butterflied                  
1 cup Coconut Flakes                                               
1 cup Panko Bread Crumbs                                      
3 Eggs Beaten                                                           
1 cup Flour                                                                
3 cups Frying Oil                                                       
1 cup Guava Concentrate
½ cup Rice Vinegar or White Vinegar
½ cup Pineapple Juice
½ cup Sugar
1 TBSP Cornstarch
1 TBSP water

Procedure:     Pre-heat oil to 350 degrees in medium frying pan. In a medium, mixing bowl, combine coconut and panko. Dredge shrimp in flour, then in the egg mixture, then in the panko and coconut mix, pressing down firmly to ensure proper breading. Fry shrimp until golden brown. Be sure not to burn. The coconut contains a high sugar content, which may burn quickly. In a separate saucepan, combine sugar, vinegar, and pineapple juice. Bring to a boil and allow sugar to incorporate into the sauce. Add guava concentrate and allow to boil. Mix the cornstarch and water to make a slurry. You may use cornstarch slurry to thicken the sauce to the correct consistency. The sauce should be able to coat a spoon. You may use the sauce as a dip or simply pour the sauce over the shrimp when ready to serve.