Kataifi Seafood Crisp With Sweet And Spicy Mango Sauce Recipes

Steps:

• For the curried mango sauce: Pour the oil into a medium-size saucepan over medium heat and, when it gets hot, add the garlic, ginger and onions. Cook until the onions are very soft and beginning to caramelize, 3 to 5 minutes. Add the garam masala, coriander, cumin, turmeric and cayenne pepper and stir as the spices toast and become aromatic, about 1 minute. Add the mango puree and stir well to combine. Season with salt and pepper and then let simmer for about 15 minutes. Keep warm.
• For the crusted lamb rack: Preheat the oven to 400 degrees F. Oil a baking pan. Mix the fenugreek, coriander, garam masala, fennel, paprika, salt and pepper together in a shallow dish. Then press the lamb rack into it, rolling it back and forth making sure it is well coated. Place in the prepared pan and roast until it reaches the desired level of doneness, 15 to 20 minutes for medium-rare. Let rest before slicing. Serve the lamb with the mango sauce.

Steps:

• Place all of the ingredients in a blender or food processor and blend until smooth.

Steps:

• In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger. Slowly stir in the sesame oil to make the miso glaze. Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated.
• In a pot, combine rice and water and cook in rice cooker until done. Reserve and keep warm.
• Arrange the fish fillets on a roasting pan. Generously coat with the miso glaze, and discard the rest of the glaze. Bake in a preheated 500 degree F oven for about 10 minutes or until medium done.
• Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp. Remove from the fryer and drain on a paper towel-lined plate. Garnish each fillet with the seaweed mao. Serve immediately.
• Place an iceberg lettuce cup on a dinner plate. Spoon about 1/2 cup of the jasmine rice in center, place a fillet on top and drizzle miso glaze from roasting pan over the rice.

Steps:

• Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
• Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 1 1/2-inch/4 cm lengths.
• Place the sliced jicama in a muslin cloth and squeeze out its juice, then discard.
• In a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, 2 teaspoons sea salt, 2 teaspoons white pepper, and fish sauce.
• Knead the mixture in the bowl for 10 minutes, or until your arms get tired.
• Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface.
• Take 1 1/2 heaping tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the 2 adjacent sides, one on top of the other, into the center.
• Roll the apex to form a nice firm roll, and secure with a dab of beaten egg white. Repeat until you have filled all the rice papers.
• Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds.
• Fry the parcels in 3 batches for 6 minutes, or until lightly browned and crisp.
• Evenly distribute the rice vermicelli noodles among 4 to 6 bowls, top with sliced herbs, then cut the parcels into the bowls.
• Pour 2 tablespoons nuoc cham into each bowl and garnish with fried shallots and peanuts.

Steps:

• For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
• For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
• Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
• One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
• Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
• Serve the shrimp with the spicy mango sauce on the side.