mystery guest menu – firecracker shrimp, ahi & salmon poke bowls and Beef chow fun

September 20, 2020

Author: KatieChin

Print this recipe

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

Firecracker Shrimp


  • 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


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


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


  • 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


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

Beef Marinade

  • 8 oz. beef tenderloin, sirloin steak or flank steak
  • 1 teaspoon cornstarch
  • 1 teaspoon lite soy sauce
  • 1 teaspoon vegetable oil


  • 12 oz. fresh ho fun noodles
  • 3 tablespoons vegetable oil
  • 4 green onions, cut in 1″ clices
  • 1 teaspoon fresh minced and peeled ginger
  • 2 tablespoons Shaoxing wine or cooking sherry
  • 1/2 teaspoon sesame oil
  • 2 teaspoons dark soy sauce
  • 2 tablespoons lite soy sauce
  • 1/8 teaspoon sugar
  • salt and white pepper
  • 1 cup bean sprouts


Combine the beef and marinade ingredients.  Cover and refridgerate for 30 minutes.
Separate rice noodles with your fingers.  If they are very stiff, boil them for 30-60 seconds and separate.  Rinse, drain and toss with some sesame oil.
Heat oil over medium high heat in a wok or skillet.  Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.  Add the beef and sear until browned.   Add the green onions and toss to combine.   Remove the beef to a plate.
Add more oil.  Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds.
Next, add the sesame oil, shaoxing wine, soy sauces, pinch of sugar and the seared beef.  Stir-fry for 1 minute.  Add the bean sprouts and stir-fry for 1 more minute.  Serve immediately.