Spicy Guava Sauce Food

FRIED SHRIMP + SPICY GUAVA SAUCE

Steps:

• Make the guava sauce. Add all ingredients to a food processor or blender and pulse until smooth. Transfer to a sauce pot, boil for about 10 minutes until sauce reduces by 1/4. Remove froth with a spoon. Mix cornstarch plus 1 tbsp cold water, stir into sauce until it thickens. Remove from heat and allow to cool.
• Season shrimp with green seasoning, black pepper, paprika, salt, and olive oil. Set aside.
• Heat oil for frying.
• Arrange your dredging station. Set up three bowls. In the first bowl add 1 cup cornstarch. In the second bowl add egg plus water, beat. In the third bowl add flour and spices, mix thoroughly. Add panko if using.
• One at a time, dip shrimp in cornstarch, then egg mixture, then into seasoned flour. Batter all shrimp. Fry until golden brown just a couple of minutes.
• Best served hot.

SPICY GUAVA SAUCE

Steps:

• Cut the guava paste into cubes.
• Combine all ingredients and simmer on low heat, stiring ocacionally for 15-20 minutes until guava paste dissolve.
• Let cool.

GUAVA-GLAZED CHICKEN

Steps:

• Place guava paste, water and red pepper in medium microwaveable bowl. Microwave on HIGH 1 min.; stir until paste is dissolved and mixture is well blended. Stir in ham; set aside.
• Heat 1/4 cup of the dressing in large nonstick skillet on medium heat. Add 6 of the chicken thighs; cook 2 to 3 min. on each side or until browned on both sides. Remove chicken from skillet; cover to keep warm. Repeat with remaining 1/4 cup dressing and remaining 6 thighs. Place all thighs in skillet; top with guava mixture. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. or until chicken is cooked through (165ºF).
• Remove chicken and sauce from skillet; place in serving dish. Cover to keep warm. Add spinach to same skillet; cook 5 min. or until wilted, stirring occasionally. Spoon spinach onto serving plate; top with the chicken.