Coconut Prawns
- 21/25 Shrimp (peeled & de-veined, tail on)
- Flour (to coat shrimp)
- Tempura Batter
- Coconut flakes
Prepare tempura batter. In a separate bowl, coat shrimp in flour. Dip the floured shrimp into tempura batter. Transfer to a plate of coconut flakes. Coat the shrimp on both sides with flakes. Use pressure to imbed the coconut onto the shrimp. Deep-fry the coconut shrimp until golden brown. Serve with your favorite dipping sauce. We suggest something slightly sweet with a little spice.
Teriyaki Marinade (for either Teri Beef or Shoyu Chicken)
- 4 cups Soy Sauce
- 4 cups Sugar
- 3 Cloves Garlic
- 1 Finger Ginger (smashed)
Mix all ingredients together in a large bowl. Be sure that sugar dissolves completely. Add thinly sliced beef or chicken thighs (recipe will marinate up to 3 pounds of meat). For best flavor results, refrigerate overnight.
For Beef, grill over an open flame until done (about 4 minutes each side).
For Chicken, place in a large baking dish and cook in a 400 degree oven for about 45 minutes or until done.
Thai Style Chow Mein Noodles
- 2 oz. Carrots
- 2 oz. Celery
- 2 oz. Onions
- 2 oz. Bean sprouts
- 5 oz. Chow Mein Noodles
- 1 oz. Thai Peanut Sauce
Saute all vegetables together with a little bit of sesame oil. Add noodles and continue to sauté a little longer. Finish off by adding the Thai Peanut Sauce (recipe below) and tossing together well.
Thai Peanut Sauce for Chow Mein Noodles (and others)
- 1 1/2 pounds Creamy Peanut Butter
- 1/2 cup Sesame oil
- 1/2 cup Garlic Chili paste
- 1/2 cup Sugar
- 1/8 cup Sesame seeds
- 1/8 cup Worcestershire sauce
- 1/4 cup Soy sauce
- 1/2 ounce Ginger
Mix all ingredients together until smooth. Use as a dipping sauce or stir-fry sauce.
