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Snow pea recipe asian12/31/2023 ![]() No one even tried the other appetizers until these were gone. Made this with several other appetizers for a dinner party. They were delicious and looked great but it seemed like so much work! Barely any cooking time.but peeling those shrimp and then trying to stab the finished product with a toothpick after dousing them with sesame oil was a feat.Ī terrific recipe! We made these for a Murder Mystery Dinner and they were a big hit! One could never make too many of these. I would love to make this again with some sort of Asian dipping sauce. Adjust the marinade for seasoning before you add the shrimp. I doubled the recipe and the marinade needed more zing. If I make them again, I would not bother with the snow peas, but I have a feeling they add to making this dish "special". The shrimp were OK, but wrapping them in the snow peas was not worth the effort. The recipe does make a nice presentation. ![]() I like sesame oil but it seemed to overpower the shrimp a little. I ended up marinating the shrimp overnight and think that the shrimp without the snow peas would be a good appetizer. I have made this a couple of times most recently Sunday night for a dinner party of 8. Next time I may use the sesame oil more sparingly. However, they were a bit more oily than I would have expected. This dish was easy to make and made a nice presentation. I call it a globe-o-shrimp, but it looks great and is a hit at parties. Stick the toothpicked shrimp onto the cabbage. Cut the bottom off of a medium cabbage, so that it sits flat. Bottom line though, I won't be making them again.įor a really fabulous presentation, steal an idea from MS Entertaining. Maybe overnight would help and also add more spices. I followed the recipe exactly and marinated them 4 hours. To call them "spicy shrimp" seems to be a mistake. The chinese five-spice powder adds a lot of depth of flavor without having a gloppy sauce. The results were great! This also works well as a stir fry - saute the marinated shrimp, add the snow peas for a minute or two, and serve over rice. The first time I made this, I misread the marinade instructions and included the soy sauce and sesame oil in the marinade. It was just bland and not the least bit tasty. Stir in the black beans, red pepper and green onions. Cook edamame according to package directions, adding the snow peas during the last minute of cooking. This dish looked a lot better than it tested. Directions In a small bowl, whisk the marmalade, vinegar, sesame oil and ginger. One thing though, I took the advice of a previous reviewer & cut the sesame oil in half & was perfect. My friends also told me to save the recipe. Don't think I would make this again.īrought this to a pot luck style party & it was the first dish to disappear. Serve immediately over rice.This was ok, but not great. Check the seasonings and add salt only if it needs it. Stir over high heat for 30 seconds, and then turn off the heat. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. ![]() Repeat with the other half of the meat, allowing the skillet to get very hot again first. Flip the meat to the other side and cook for another 30 seconds. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Spread out the meat as you add it to skillet, but do not stir for a good minute. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Remove to a plate.Īllow the skillet to get very hot again. ![]() Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Heat the oil in a heavy skillet (iron is best) over high heat. Add the beef to a separate bowl and pour one-third of the liquid over the top. In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger.
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