Wok Stirred Drunken Contessa Shrimp And Mango By Ming Tsai Food

WOK-STIRRED DRUNKEN CONTESSA SHRIMP AND MANGO BY MING TSAI

Steps:

• In a large bowl, marinate the shrimp and scallions in 1/2 cup rum for 20 minutes.
• In a shallow dish, combine rice flour and Szechwan peppercorns and season with salt.
• Drain shrimp and scallions, reserve the rum marinade, and toss the shrimp and scallions to coat in rice flour mixture.
• In a wok over high heat, add 1-inch of oil and shallow-fry the shrimp and scallions until medium rare, about 5 minutes. Transfer to a paper towel-lined plate.
• Pour off the oil, wipe out the pan with a paper towel, and add enough oil to coat and stir-fry ginger and mango.
• Add back shrimp and scallions, cook through, about 2-3 minutes, and flambe with a few tablespoons of reserved rum.
• Let flames die down and alcohol cook out.
• Serve over white-brown rice combo.

SALT AND PEPPER SHRIMP (MOM)

Steps:

• Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.

SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD

Steps:

• In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning.
• In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

BUTTER SHORTBREAD WITH DANCING DEER RECIPE VARIATIONS

Steps:

• In the bowl of a mixer, combine the butter, sugar, and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
• Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form the dough into 4 logs 10 inches long and 1 1/4 inches in diameter, wrap, and chill.
• Allow Butter Shortbread Cookie Dough to soften to room temperature.
• Classic:.
• Preheat the oven to 325°F Place the sugar in a small bowl.
• Cut the log into twenty 12-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.
• Five Spice:.
• Preheat the oven to 325°F In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
• Cut the chilled log into twenty 12-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
• Double Chocolate-Ginger:.
• Preheat the oven to 325°F On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
• Cut the log into twenty 12-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a rack.
• Other Variations:.
• Knead all ingredients into dough.
• Roll dough into a log about 1 ¼ inch thick in diameter (*For Parmesan with Pinenuts, roll dough flat, sprinkle with extra parmesan and roll into a log).
• Slice log into ¼-inch slices or roll out dough ¼ inch thick for cut-outcookies.
• Bake cookies at 350 degrees for 10-12 minutes. Allow to cook on a rack.
• Store cooled cookies in airtight containers.

ASIAN BRAISED DUCK LEGS

Steps:

• Season legs with salt& pepper.
• Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
• Turn over and cook 2 minutes more, remove to a plate.
• In fat add black beans, garlic, and ginger.
• saute 2 minutes.
• Add onion, carrots, celery, shiitakes, cook 3 minutes more.
• Add shaoxing and deglaze the pan.
• Add tamari, sugar, thyme and duck legs back to pan, fat side up.
• Add water to cover.
• Simmer 1 1/2 hrs until duck is tender.
• Remove legs to a platter.
• Reduce cooking liquid by one half until thickened.
• You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
• Pour over legs.

ASIAN BARBECUE SAUCE

Steps:

• In a saucepan coated lightly with oil over high heat
• Cook the garlic, ginger and onions and sweat until soft, about 5 minutes.
• Add sambal, hoisin and tomatoes.
• Add lime juice and season with kosher salt and freshly ground black pepper.
• Check for flavor and re-season if necessary.
• Simmer until reduced by 10%, then transfer to a blender and blend at high speed until smooth.
• Serve with ribs, chicken, tofu, or whatever you want!

MANGO SHRIMP

Steps:

• In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
• Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
• Leave in the refrigerator for 20 minutes.
• Heat a wok or large frying pan until very hot.
• Add 2 TBS peanut oil.
• When the oil is very hot, remove the wok from the heat and add the prawns.
• Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
• Remove the shrimp, and discard the oil.
• Wipe wok with paper toweling, removing all residues.
• Return the wok to the heat, again heating until very hot.
• Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
• Stir fry for 10 seconds.
• Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
• Stir-fry for one minute.
• Add the mango cubes and stir gently for 1 minute to warm them.
• Stir in 2 tsp sesame oil.
• Serve with rice, garnished with chopped scallions.

MISO GLAZED BACON

Steps:

• In saucepot, cook miso, syrup, wine vinegar and mirin together.
• Whisk together and reduce on low heat until thick and glossy.
• Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction.
• Lay another parchment on top and place smaller sheet pan on top (weigh down with saute pans). Bake at 375 degrees for about 11 minutes.
• When bacon is crispy, take out without removing weights.
• Remove bacon from pan and lay on new sheet pan with parchment.
• Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes. Let cool and cut into even long strips.

CHICKEN WITH HOISIN TEA SAUCE

Steps:

• Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.
• Reserve at least half of this for your sauce, adding the brown sugar to it. Use other half to marinate chicken for at least an hour, in a ziploc bag in the frig (this cuts down on the amount of marinade needed).
• Remove chicken and barbecue (or bake) until cooked through.
• Pour reserved sauce into a small pot and bring to a boil. Add cornstarch and water mixture and cook for a couple minutes, until slightly thickened. Serve chicken topped with reserved scallions. I paired this with brown rice and cucumber salad, but any veggie would probably go great with it.