Shrimp Dipping Sauce Ideas
4 years ago
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Egg rolls and dipping sauce....Please share
Comments (7)Been making these for years: Shrimp & Vegetable Egg Rolls 2 Tbls vegetable oil 8 cups finely shredded green cabbage 2 cups coarsely grated carrots 2 & 1/2 Tbls soy sauce 3 cloves of garlic, finely minced 1 Tbls ginger, finely minced 6 green onions (or scallions), cut into very thin slices 3/4 lb salad shrimp (can substitute chopped, cooked, chicken) 1/2 cup coarsely chopped fresh cilantro 1/4 cup finely slivered fresh basil Salt - to taste, if needed 12 egg roll wrappers (10 oz) 1 egg, lightly beaten 1 & 1/2 cups vegetable oil 1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. 2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt. 3. When working with egg roll wrappers, cover them with a damp kitchen towel so they don�t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste �greasy�). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel. 4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.] 5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately. I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. Makes 12 egg rolls Sweet & Sour Sauce 1/2 cup packed brown sugar 1 tablespoon corn starch 1 can (13&1/4 oz) pineapple chunks 1/3 cup vinegar 1 Tbls soy sauce 1 small green pepper, coarsely chopped Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes....See MoreShrimp dip for wontons
Comments (3)Sapphires, I don't know how this would do in Wontons, but it is without a doubt the BEST shrimp dip I have ever had, bar none. On chips, crackers, spread on bread, or eat it with a spoon out of the bowl. ;>) My Favorite Shrimp Dip 1 (8 ounce) package cream cheese, softened 1 cup mayonnaise 1/4 cup onion, chopped very fine 1/4 cup celery, chopped very fine 1/2 pound (or a little more) cooked and peeled shrimp, chopped quite small. Pinch of ground white pepper (Grandson likes to use some Tony Cachere's Seasoning instead of the white pepper) Directions In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. A mixer works good for this. Cover bowl, and hide it in the frig to keep self from eating it all before it has a chance to be served to guests. This is very easy and forgiving. Amounts of celery, onion and shrimp don't have to be exact. In fact, I've found a little more than called for is good. I've never made it with crab, but I think that would be very good, too. Rusty...See MoreLOOKING for: Dip or Sauce for Grilled Shrimp
Comments (1)sorry double post!...See Moreideas to use shrimp stock.. also veg with baked lime/cilantro shrimp
Comments (5)Here is a recipe for shrimp soup that I like: SPICY SHRIMP SOUP WITH LEMON GRASS The most popular soup in Thailand. A classic Thai seafood soup of excellent taste. Minutes quick for easy preparation. Lemon grass and kaffir lime leaves are there for flavor, but not to be eaten. 1/2 pound shrimp 4 cups water 1 stalk fresh lemon grass, sliced 1 can (8 oz.) straw mushrooms, drained 2 kaffir lime leaves (or regular lime leaves or 1 tsp lime zest) 1 to 4 tablespoons fish sauce * 1/4 cup fresh lime juice 2 green onions, sliced 1-2 tablespoons chopped cilantro 1 to 4 red chili peppers, seeded and chopped or 1/2 teaspoon red chili paste Garnish: Cilantro sprigs Devein shrimp; leave shells on for color, if desired. Bring water to a boil. Add lemon grass and straw mushrooms; immediately reduce heat to medium-low. Add shrimp and cook for 3 minutes; stir in fish sauce and lime juice. Sprinkle with green onions, cilantro, and red chili peppers, if desired. Remove lemongrass and lime leaves and serve hot. Garnish with cilantro sprigs. Makes 4 servings. Note: Fresh mushrooms can be substituted for the canned mushrooms, but add at end of cooking time. Idea: Spicy Thai Vegetable Soup can be prepared by substituting tofu and mixed vegetables for the shrimp. Use 1/2 teaspoon of salt instead of the fish sauce. *The amount of fish sauce used in this recipe depends on the brand selected and personal taste. This is an old recipe (from the 1980s) but I still make it. I never used canned mushrooms, however, and generally use Kaffir lime juice. Use your shrimp stock for part of the water, and the flavor will be improved....See More
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laceyvail 6A, WV