Firecracker Shrimp

The Best Firecracker Shrimp

This Firecracker Shrimp recipe is, quite literally, off the hook amazing. You’re already getting one of the best fried shrimp recipes, in all of the world and then you combine it with this spicy sauce and POW, you’ve got Bang Bang Shrimp. Now If you’re feeling a little lazy or a bit pressed for time and you don’t want to fry your own shrimp, you can take half the work out of this recipe if you are willing to pick up a frozen bag of fried shrimp. Even Popcorn Shrimp will work fine. But If you need a recipe, however, I highly recommend that you CLICK HERE for one of the best!

Firecracker Shrimp made with my Fried Shrimp

If you use my Fried Shrimp recipe when you make this Firecracker Shrimp, you won’t just be pleased, you’ll be astounded. My Fried Shrimp recipe has gone far beyond my expectations on YouTube by accumulating more than 750k views. It juggles back and forth for the number one position, weekly. So trust me when I tell you, this is the recipe for you if you want to learn how to make the best Southern Crispy Fried Shrimp.

Firecracker Shrimp Ingredients:

2 lbs Fried Shrimp
2 Green Onions, chopped
12 Red Chili’s
1/4 cup Mayonnaise
1/3 cup Orange Chili Sauce
1/2 tsp Soy Sauce, optional

Snap the Red Chili’s in half and combine them with the chopped Green Onions. In a small bowl mix the Mayonnaise and Orange Chili Sauce. Then, In a large pan on High Heat add the sauce first, immediately followed by the Fried Shrimp and the Red Chili’s and Scallions. Toss and stir the Ingredients for about 20 seconds until all the shrimp is covered in sauce, then quickly remove from the heat and serve your Firecracker Shrimp.

How to Make Chili Oil

The Best Chili Oil

Chili Oil is made about once a month, in a large Chinese Restaurant I use to work for, and this literally is the way it’s done. It’s very straight forward and easy to make. Of course the Restaurant required more volume so I’ve Dumbed this recipe down quite a bit just to give you what you need for your kitchen. You can use this oil to spice up many of you’re favorite recipes and it can be added through out the cooking process or served as condiment for individuals to add to their specific tastes.

Chili Oil Ingredients:

1 cup Red Chili’s
2 cups Canola Oil

To make Chili Oil, combine Oil add Red Chili’s in a pan and Heat Oil to 180 degrees Fahrenheit for approximately 5 minutes, then kill the heat and let it rest 2 to 3 hours before straining. Other ingredients can be added, if you want more flavor than just the heat. Garlic and Ginger are great examples but the possibilities are endless.

Poor the oil into your favorite receptacle or mason jar for safe storage. On a side Note, this can irritate your eyes when it’s cooking, so it’s not a bad idea to cook this outside if you have an outside burner on a barbecue or something. And if you want more potency, crush the red chili’s up and cook with the lid off until there is a Red hue to the Chili Oil.

Mongolian Beef

The Best Mongolian Beef

This Mongolian Beef recipe isn’t just the best, it’s the #1 recipe on YouTube and it’s in the Top 10 of my “Most Popular” recipes of all time. You can view the Top 10 list HERE, otherwise continue with this post. This Mongolian Beef recipe is, of course, inspired by American Chinese Cuisine and this dish can be found at most Chinese restaurants. Any dine in, buffet or fast food Asian restaurant usually has this beef dish on the menu and people love it. It’s thinly sliced beef that is coated and seasoned in Potato or Corn Starch, deep fried and then coated with a sweet and spicy sauce that is to die for. There are a few secret steps you should know about to make your Mongolian Beef as good as any restaurant recipe and I’m going to show you how to do it.

American Mongolian Beef

Just so you know, actual Mongolian’s don’t make their beef this way. This really is just an Americanized recipe that just so happens to be called, “Mongolian Beef.” So, please, if you’re Mongolian and this recipe offends you, understand that it’s just a really popular Chinese recipe here in the US. Stop sending me bad comments and hate mail, because I didn’t invent the recipe. I just make the best version of it.

Also, if you’re interested, I have the Best Asian recipes. I was trained at P.F. Chang’s, years ago, and I have filmed and posted incredible recipes that can be found on their menu and many more popular Asian recipes. Just take a look at THIS PLAYLIST and I’ll show you how to make Restaurant Quality Asian Cuisine.

Mongolian Beef Ingredients:

1 lbs Beef Chuck or Beef Flank Thinly Sliced
1/4 cup Corn Starch
vegetable oil, for frying (about 1 cup)

SAUCE
2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional)
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
1 tbsp Corn Starch deluded in 2 tbsp of Water
1/2 tsp Chili Flakes (optional)
2 large Green Onions, sliced on the diagonal into one-inch lengths

Cut your Mongolian Beef into 1/8 X 1 X 2 inch pieces(thin & rectangular). Coat and powder the beef with 1/4 cup Cornstarch and let it sit for 5 minutes. In the meantime, prepare and cut all other ingredients for the sauce. Fry the beef in Oil at 350 degrees for approximately 2 minutes, or until the edges of each piece start to darken. Then drain the oil and let it rest while preparing the sauce. In a hot pan on High heat, add 2 tbsp cooking oil, immediately followed by the garlic, ginger, and all the liquids. Bring it to a boil and add the brown sugar and stir until dissolved. Then added the Water deluded Corn Starch and Fried Beef. If you want to kick up the heat, add Chili Flakes. Add the Green Onions last, then serve Mongolian Beef with white or brown rice.