Sure Save


New Year’s Eve Alize Sparklers

New Year’s Eve Alize Sparklers

    1 oz. Alize (Rose, Bleu, or any flavor)
    2 part Adami Prosecco

Place 1 part refrigerated/cold Alize in a chilled champagne glass and top with 2 parts Adami Prosecco, garnish the cocktail with a lemon twist.

Fresh Asian Pear Martini (Muddled)

    1 oz. Fresh Asian Pear
    1 oz. Grey Goose Le Poire
    1 oz. Cranberry Juice
    ½ tsp. white granulated sugar (muddled)

Place 1 oz. of fresh, skinless Asian Pear in the bottom of a mixer glass and top with ½ tsp. of white granulated sugar.  Muddle the coarse sugar with the Asian Pear until slightly smooth.  Once the pear and sugar is muddled, place cubed ice over the top of the mixture and add 1 oz. of Grey Goose Le Poire and 1 oz. Cranberry Juice.  Shake the cocktail in a Boston Shaker and glass assembly and then strain the cocktail into a chilled martini glass.  Garnish the martini with a thin slice of fresh Asian Pear. 


Crispy Stuffed Shrimp Tempura with Chinese Style Mochi Rice

Crispy Stuffed Shrimp Tempura with Chinese Style Mochi Rice

Mochi Rice:

    2 cups mocha-sweet rice (steamed as directions)
    ¼ cup minced char siu\
    ¼ cup minced lup chong
    1/8 cup diced onion
    1 tsp. garlic
    1 tsp. ginger
    2 Tbsp. vegetable oil
    1/8 cup shrimp-pork stuffing
    1/8 cup chopped cilantro
    1/8 cup chopped green onions
    1/8 cup diced dried shiitake mushroom
    1/8 cup oyster sauce
    1 Tbsp. shoyu sauce

Saute ingredients together and add it to the cooked rice and steam 20 minutes.

Stuffed Shrimps:

    20 pcs. 21 count shrimps, deveined and butterflied
    ½ cup minced pork
    ½ cup minced shrimp
    ¼ cup minced water chestnut
    ¼ cup minced green onion
    2 Tbsp. cilantro
    1 tsp. sesame oil
    1 tsp. shoyu
    1 tsp. sugar
    1 tsp. ginger
    1 tsp. garlic
    salt & pepper to taste

Combine all ingredients and add 1 tsp. of stuffing onto the butterflied shrimp, dust with cornstarch and set aside for deep frying.

Tempura Batter:
Your favorite batter or try this…

    1 cup corn starch
    1/3 cup flour
    1 egg
    2/3 cup club soda or sparkling water chilled
    2 tsp. white vinegar
    2 tsp. oil
    2 Tbsp. baking soda

Add water as needed until combined to resemble a thick pancake batter and set aside to rest for 15 minutes.  Dip shrimps carefully in batter and deep fry at 350 degrees until golden brown.  

Optional Dipping Sauce:

    ½ cup shoyu
    ½ cup sugar
    ½ cup chicken stock or water
    1 tsp. ginger
    1 tsp. garlic
    1 Tbsp. minced cilantro
    1 tsp. toasted and crushed sesame seeds
    1 tsp. sesame oil
    1 tsp. chile pepper
    1 Tbsp. green onion
    1 Tbsp. white vinegar