Japanese Sweet Spicy Shrimp Food

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
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SWEET AND SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

JAPANESE SWEET & SPICY SHRIMP

Steps:

• 1. For the marinade Mix the ingredients together and add the shrimp and let marinate for 20 minutes.
• 2. For the Aromatics Combine the ginger and garlic together and set aside. For the Sweet & Spicy Sauce Mix the ingredients together in a bowl and set aside.
• 3. For the Thickener Mix the cornstarch and water together and set aside. For the Vinaigrette Mix the rice wine vinegar and sesame oil together and set aside.
• 4. In a large skillet add oil to make it about an inch high. Place over high heat and bring the oil to about 400 degrees. Cut the spring roll papers in half.
• 5. Get a paper plate lined with paper towels. Grab some tongs. Drop one piece of spring rolls in the hot oil at a time. Be ready to grab it with the tongs. It will puff up and burn quickly. Set it on the paper towel lined paper plates. Sprinkle some salt on the papers. Break them up into pieces Set aside.
• 6. In a skillet or wok place a little oil. and let it sit for 1 minute to get it hot. Add the marinated shrimp in a single layer let cook 1 minutes then turn them over and cook another 1 minute. Remove them from the pan and set aside.
• 7. Decrease the heat to low and add a little more oil if needed and add the garlic and ginger. Stir until they become fragrant. Add the sweet & spicy sauce and bring to a boil. Add the shrimp back in then stir in the thickener. Whisk until thickened then remove from heat.
• 8. Serve over rice or noodles and garnish with scallions and spring rice papers pieces

SWEET HEAT ASIAN GRILLED SHRIMP SKEWERS

Steps:

• Whisk all of the ingredients for the marinade together in a small bowl. Place shrimp in marinade for about 10 minutes. Place on skewers, grill or saute in skillet until sauce is caramelized on shrimp. Serve with salad.

SWEET AND SPICY SHRIMP

Steps:

• Heat olive oil and butter on medium heat in a cast iron pan. Add shrimp and cook for 1 to 2 minutes or until they start to turn pink.
• In a small bowl, add Sriracha, honey, vinegar, ketchup, onion powder and paprika. Mix well then add to the pan. Stir the shrimp and sauce well and cook for another minute or until shrimp are fully cooked. Remove shrimp with a slotted spoon and keep warm in a bowl.
• Continue to cook sauce for another 5 minutes or until it starts to thicken. Pour sauce over shrimp.
• Garnish with green onion or cilantro before serving.

SWEET CHILI SHRIMP NACHOS

Steps:

• Fill frying vessel with enough oil to cover 2 inches.
• Cut Wonton Wrappers in half to make an easier-to-eat size chip.
• Fry Wonton Wrappers on medium about 40 seconds each flipping half way though until golden brown.
• Set on paper towels and immediately salt. Move to serving dish and top with coleslaw mixture.
• Cut each shrimp into 3 pieces and toss in the corn starch to dredge. This will give you a light crunchy texture.
• Fry shrimp in batches on medium high about 2 minutes for each batch stirring with spider or slotted spoon to prevent clumping.
• Toss shrimp in sweet chilli sauce and assemble a spoonful atop each Wonton chip.
• Drizzle with yum yum sauce and serve.

SWEET AND SPICY GARLIC SHRIMP

Steps:

• Place shrimp in a medium bowl and sprinkle with cornstarch and salt. Toss the shrimp and let stand for 10 minutes.
• Meanwhile prepare the sauce. Stir the soy sauce, ketchup, honey, and chili garlic sauce together in a small bowl.
• Heat a wok over high heat. Add the oil and swirl to coat the sides of the wok. add shrimp and stir-fry until pink, about 2 minutes. Add the onion, garlic and chiles and cook about 30 seconds. Add the sauce and cook, stirring, until heated through, about 30 seconds. Serve.

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD

Steps:

• For dressing:
• Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
• For salad:
• Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
• Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
• Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
• Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.