SIZZLING SAIGON CREPES
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Make the batter: Place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside.
- Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, pork, and shrimp, and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on 1 side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the chicken and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it?s not brown, cook for another 1 to 2 minutes.
- Lift the side of the crepe without bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.
- To serve, place the crepes, Vietnamese Dipping Sauce and Table Salad on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat.
- Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. (If you don?t have a mortar, just chop with a knife.) Transfer to small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.;
- Arrange the greens in an attractive manner on one side of a large platter. Place the cucumber, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve.;
SAUTEED HEAD-ON PRAWNS WITH TWO GINGER BEURRE NOISETTE
Steps:
- In a large saute pan, melt the butter on high heat until brown, about 8 to 12 minutes. Season the prawns with fleur de sel and ichimi and quickly saute for 2 to 3 minutes. Add the shallots, both gingers, and juice. Check for seasoning. (Be careful not to burn your tongue!)
- Plate the prawns on a large oval and garnish with chives.
- Wine suggestion: Renwood Viognier 1995
FRIED KIMCHI
Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger! It is so great with Korean barbeque and with plain old rice. It is certainly one of my favorites and so easy to make. Enjoy hot or cold! Sprinkle sesame seeds on top as a garnish.
Provided by internationalcook
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.7 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 248.9 mg, Sugar 3.6 g
SMACKED CUCUMBER 'QUICK KIMCHI'
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean - which can refer to any number of "seasoned" or "dressed" salads or other preparations - this dish is best eaten right away, or at least within 24 hours, while cucumber's characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don't skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, pickles, salads and dressings, vegetables, side dish
Time 40m
Yield 2 to 2 1/2 cups
Number Of Ingredients 9
Steps:
- On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
- After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
- Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
More about "sesame fried head on prawns with cucumber kimchi and korean chile aioli recipes"
SIMPLE KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)
Web May 27, 2016 Slice cucumbers into thin slices. Around 1/8 inch (3 mm). whole Japanese cucumber. Cucumber slices for Oi Muchim (Korean cucumber salad or side dish) Mix soy sauce, vinegar and sugar in a …
From kimchimari.com
From kimchimari.com
KOREAN STYLE FRIED SHRIMP RICE BOWLS | HALF BAKED HARVEST
Web Mar 16, 2015 Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F. Add the cooked noodles in 2 or 3 batches to the hot oil and fry until golden, 3-5 minutes. Drain on paper towels and then …
From halfbakedharvest.com
From halfbakedharvest.com
10 BEST FISH KIMCHI RECIPES | YUMMLY
Web Apr 14, 2023 sweet rolls, English cucumber, kimchi, gochujang, lean ground pork and 3 more Kimchi Pork Dumplings KitchenAid egg, soy sauce, firm tofu, sesame oil, …
From yummly.com
From yummly.com
KIMCHI RECIPE (NAPA CABBAGE KIMCHI) - MY KOREAN KITCHEN
Web Aug 26, 2022 Kimchi / Kimchee (김치) is a traditional Korean side dish made from fermented cabbage, radish, or cucumber. It is often categorized by the main vegetable …
From mykoreankitchen.com
From mykoreankitchen.com
KIMCHI AIOLI RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Kimchi Aioli Recipes containing ingredients brown rice, cucumber, eggs, rice ... Kimchi Aioli Recipes. 1 Kimchi Aioli Recipes From 1 Recipe Websites. View: tile; list; …
From recipebridge.com
From recipebridge.com
HEAD-ON PRAWN SHOW | EAST MEETS WEST WITH MING TSAI
Web Season 1, Episode 20 Head-on Prawn Show Ming cooks with the whole prawn, head and all: Sesame Head-On Prawns with Cucumber Kimchee and Korean Chili Aioli; …
From foodnetwork.com
From foodnetwork.com
FRIED SESAME CHICKEN WINGS | RICARDO
Web In a large bowl, whisk together the potato starch, salt, chili powder, baking powder and pepper. Add the wings and coat well. Fry half of the wings at a time in the hot oil for 15 …
From ricardocuisine.com
From ricardocuisine.com
CUCUMBER KIMCHI (OI KIMCHI) - MY KOREAN KITCHEN
Web Feb 12, 2022 How to Make Cucumber Kimchi 1. Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should …
From mykoreankitchen.com
From mykoreankitchen.com
KIMCHI FRIED SHRIMP WITH SPICY MAYO RECIPE - TODAY
Web Mar 21, 2023 Heat oil in a tall pot and wait for it to reach 370 F. 2. In a mixing bowl, add the chopped kimchi, scallions, onion powder, garlic powder, gochugaru, baking powder, …
From today.com
From today.com
EAST MEETS WEST WITH MING TSAI | FOOD NETWORK
Web Ming Tsai is a new style of chef creating cutting-edge American cuisine. His original yet accessible recipes are based on superb pairings of basic flavors from Western and …
From foodnetwork.com
From foodnetwork.com
10 BEST KOREAN SHRIMP RECIPES | YUMMLY
Web Apr 17, 2023 cabbage leaves, onion, cremini mushrooms, large eggs, sesame oil and 19 more Creamy Zuccotash with Grilled Shrimp KitchenAid lemon wedges, heavy cream, …
From yummly.com
From yummly.com
CUCUMBER AND PRAWN STIR-FRY | CHINESE RECIPES | GOODTO
Web Aug 20, 2019 Tip into a serving dish and keep it warm. Add the rest of the oil with the garlic, ginger and spring onions, stir-fry for 30 secs, then add the fish and prawns and …
From goodto.com
From goodto.com
KOREAN STREET FOOD FRIED SHRIMP RECIPE & VIDEO
Web Jan 24, 2018 Season all three of them with pinch of salt and pepper. Heat frying oil over 375°F Dust shrimp in the flour mixture, shake off the excess then dip in the beaten eggs …
From seonkyounglongest.com
From seonkyounglongest.com
FRIED PRAWNS WITH SESAME LEAVES RECIPE - SIMPLE CHINESE FOOD
Web Prepare sesame leaves, wash and dry. 2. The fried sesame leaves are very crispy when taken out, and they crumble when touched, very fragrant. 3. Wash the shrimp and cut …
From simplechinesefood.com
From simplechinesefood.com
KIMCHI FRIED RICE WITH SPICY SHRIMP-AND-SESAME SAUCE
Web Jul 1, 2019 Heat oil in a large skillet over high until shimmering. Add rice to hot oil, and spread in an even layer. Cook, without stirring, until rice is crispy and a light golden …
From foodandwine.com
From foodandwine.com
TRY YOUR HANDS ON TASTY SESAME CRUMB FRIED PRAWNS
Web Jun 5, 2019 100 ML Oil. Instructions. Marinate prawns, with Ginger, Garlic & Green Chilli Paste. Do not forget to add eggs, salt and corn flour to it. On bread crumbs and sesame …
From positivenewstrends.com
From positivenewstrends.com
SESAME FRIED HEAD-ON PRAWNS WITH CUCUMBER KIMCHI AND KOREAN …
Web Aug 9, 2014 Prepare a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees F. Add the prawns to the oil and fry until golden and crispy. …
From recipenet.org
From recipenet.org
You'll also love