The Best Coconut Shrimp
This Coconut Shrimp recipe is based on the basic Aussie recipe you can find on the menu at just about any Outback Steak and Grill Restaurant. I wouldn’t dare say that it is their exact recipe but I would definitely argue that it is just as good, if not better because the similarities are uncanny. And if you’re a fan of the way they cook their prawns, then this is the recipe for you because these are the best.
Outback Coconut Shrimp
Most Restaurants butterfly their shrimp and fry them in fresh leafed coconut, and so do I but I don’t use Panko. I’m not saying that they do but some recipes call for it and I find that it isn’t necessary if you take different steps. For example, I dip my shrimp in Tempura instead of an egg wash and I make the batter a little bit thicker than usual to assure the coconut stays on the shrimp. If you do this, instead of dipping the shrimp in egg-wash, you’ll have an easier time frying your Coconut Shrimp and they’ll turn out crispier. That is, if you follow my Tempura recipe.
Coconut Shrimp Ingredients:
1 lbs Shrimp
1 cup Tempura Batter
1 cup Shredded Coconut
Oil for frying
Butterfly the Shrimp by cutting a small incision down the back of the spine 3/4 of the way through. Dip the Shrimp in the Tempura Batter then roll in the Shredded Coconut. Pan Fry on medium heat with only 1/8 inch of oil in the bottom of the pan for 1 to 2 minutes per side. Remove the Coconut Shrimp and place on paper towels that can absorb the frying oil, then serve.
My Fish Fry Recipe!
I know it seems like I recently posted about a fish fry recipe, because I did, but the point was to illustrate that you can either purchase a simple fish fry from a box, or you can wait for my perfected Southern Fish Fry recipe. You see, it’s taken me almost 3 years to break down the truth and the simplicity of the succulent Cat Fish Fry recipes cooked in the south. Places like Schooner’s, Bay Town or Chicken Express have the best southern fish fry batter that leaves the filet’s crispy yet moist, and very sweet and buttery. It’s fantastic. Apparently all the restaurants in the south have known the secret for years, but just not so hip on sharing it. To make matters worse, and you might even say pathetic, even the Chinese buffets in the south know the Cat Fish Frying secrets. I’ve heard everything from a pre-fry brine or overnight buttermilk soak (which actually pulls out the fishy taste) to Italian dressing and mustard marinades. It’s insane. The problem is, though those marinades provide a pretty decent taste for the fish, it still wasn’t what I was looking for, and I tried them all.
Truthfully I about killed over when I figured out how easy this recipe really is. Nothing to it, AT ALL! The crazy thing is, I actually tried a version like this before but for some reason it didn’t turn out right. So I dismissed this recipe and moved on, wasting another year picking apart other ideas. Hilarious right? Well, not to me. Normally I can pick apart almost any recipe in seconds and tell you exactly what’s in it. Anyone that has been following my recipes can attest to that by now. I don’t read cook books unless I absolutely have to. But some secrets aren’t in print, and some printed recipes just list “secret” in the title just to get you to read their content, and usually they aren’t any where near the vicinity of the correct ingredients for that particular recipe. Anyway, short and sweet, I’ve GOT IT! I’m very pleased and proud to announce that I do. However, I’m embarrassed that it took me this long for this simple recipe. But who’s really going to deny the craving for catfish Po’Boy that looks like this…?
Southern Fish Fry Ingredients:
1 Fish Filet (medium 10 to 12 oz)
1 cup Yellow Corn Meal
1/4 cup Yellow Corn Flour or Masa
1 1/2 tsp Salt
1 tbsp Black Pepper
2 tbsp milk
Cut your filet into desired portions, then egg wash the fish and batter in the Corn Meal. Let it rest for 5 minutes, then fry the filet portions at 375 degrees until golden brown. Serve and enjoy this traditional Southern Fish Fry recipe today.
Winner Winner Chicken Chow Mein Dinner!
Cash in on this Chicken Chow Mein dinner Fo’ Show! It’s got everything you want in this recipe; vegetables, chicken, rice and Crispy noodles. Yep, that’s what I’m talking about. Now, if you’re wondering why I’m referencing “Eastern” Chicken Chow Mein for this recipe and you missed my other post about “Western” Chow Mein, you can CLICK RIGHT HERE to read up on the differences between the two and how Lo Mein fits in with all the confusion. Otherwise, let’s move on shall we.
Traditionally, Chicken Chow Mein is serve with a ton a vegetables over rice, topped with crispy noodles. If that’s what you are looking for, then you came to the right place. This recipe has all of that, and I’m happy to say that and more. But this Chicken Chow Mein recipe doesn’t necessarily have to have chicken in it at all if you prefer a substitutions. Tofu is an excellent source of protein and it’s used in Chinese cooking constantly. So if you’re leaning that way, don’t be shy because this recipe is great with Tofu too. Personally I even prefer using shrimp when I’ve got it. Nothing like some wild Browns!
Chicken Chow Mein Ingredients:
2 cups of rice
2 cups Crispy Noodles
4 boneless Chicken thighs (chicken breast,shrimp or tofu)
2 Celery Stocks
1 cup Shitake Mushrooms
1 cup Bean Sprouts
1 can Water chestnuts
1 hand full String Peas
1/2 chopped Onion
3 cups Chicken stock
1/3 cup corn starch
1/4 cup Soy Sauce
2 tsp Sesame Oil
1 tsp fresh chopped Ginger
1 tbsp sugar (optional)
peanut oil for cooking
- Cook the Chicken thoroughly, salt and pepper to taste
- Mix 2 cups of Chicken stock with soy and sugar on low heat in a seperate pan
- Mix 1 cup of Chicken stock with corn starch in a seperate bowl
- Stir fry all the vegetables, add chicken, then stock with soy and bring to a boil
- Add Chicken stock with Corn starch
- Add Sesame Oil and Ginger and serve
For an added bonus, I like to top off this recipe with a shake of Tempura Dipping sauce, made by Kikkoman. I hope you enjoy this Eastern Chicken Chow Mein recipe as much as I do.