September 20, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie Fans!  Here are the recipes from today’s show!!

Firecracker Shrimp

Directions:

• 12 shelled (leave tail intact) and deveined large-sized raw shrimp
• ½ teaspoon garlic salt, divided
• 4 sheets spring roll wrappers
• 1 large carrot, cut into 3 x ¼ in (7.5 cm x 6 mm) slices
• 1 egg, beaten
• Oil for deep-frying

Dipping Sauce

• 4 tablespoons mayonnaise
• 2 tablespoons Sriracha chili sauce

Directions:

Treat the shrimp according to “How to Eliminate Shrimp’s Fishy Taste” on page  .  This step is optional.

Cut each spring roll wrapper into thirds, making 3 long narrow strips.

Place the carrot strips in a small bowl, sprinkle with ¼ teaspoon garlic salt and set aside.

Sprinkle the shrimp with the remaining garlic salt. Brush the top third of each spring roll strip with egg.  Place a piece of shrimp at the bottom of the skin.  Place a carrot slice on top of the shrimp.  Roll each shrimp and carrot up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp and carrot slice should be protruding from one end to resemble a firecracker.  Continue process until all the wrappers are folded with the shrimp and carrots.

Dipping sauce: In a small bowl, mix the mayonnaise and Sriracha sauce. Set aside.

In a large wok or deep skillet, heat 2-3 inches (5-7.5 cm) of the oil to 350°F (175°C).  Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on a sheet pan lined with paper towels. Serve with the dipping sauce.

Poke Bowls

Ingredients:

Sushi Rice:

• 1 cup (200 g) raw sushi rice
• ¼ teaspoon salt
• 1 ½ Tablespoons rice vinegar
• 2 teaspoons sugar

Sriracha Mayo:

• 3 Tablespoons mayo
• 1 Tablespoon Sriracha sauce

Poke:

• 6 Tablespoons soy sauce or tamari
• 2 Tablespoons oil
• 1 Tablespoon dark sesame oil
• 2 Tablespoons honey
• 1 Tablespoon sriracha sauce
• 1 teaspoon fresh minced ginger
• 2 green onions (scallions), white and green parts, finely chopped
• 1 pound (453 g) sushi-grade ahi tuna, diced into ¼-in (6.3 mm)pieces
• 1 avodaco, diced
• Toasted black and/or white sesame seeds

Additional toppings such as:

• Diced cucumber
• Edamame
• Chopped scallions
• Diced mango
• Diced pineapple
• Seaweed salad
• Sliced jalapeno pepper
• Crispy garlic or onions
• Furikake
• Pickled Ginger

Directions:

Make the sushi rice:  Rinse the rice in a strainer until the water runs clear. Bring 1 ½ cups (375 ml) water, the rice and 1/4 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.

Combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute.  Still and allow to cool.  Transfer the rice to a large bowl with a wooden spoon.   Stir the vinegar mixture into the cooked rice.  Stir continuously for about 2 minutes and allow the rice to dry as it cools.  Bring rice to room temperature.

Make the sriracha mayo:  Whisk together the mayonnaise and sriracha in a small bowl and and set aside.

In a medium bowl, whisk together the soy sauce, canola oil, sesame oil, honey, sriracha sauce, ginger, scallions and sesame seeds. Add the tuna and toss to coat.  Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.

Divide sushi rice evenly among 4 bowls.  Top with tuna poke, avocado dices and desired toppings. Drizzle with Sriracha Mayo and serve.

Beef Chow Fun