Sentences with phrase «into coconut shrimp»

When you cook up the shrimp add in another 1/2 + cup of the coconut so it turns into coconut shrimp!

Not exact matches

1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut

Then, dip the shrimp into the egg whites, then dip it into the coconut, coating well.

* 3 Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano pepper, sliced into thin rounds * 2 teaspoons ground coriander * 1 teaspoon ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon ground cinnamon * 1 teaspoon cayenne pepper * pinch ground cloves * 1/2 teaspoon ground cardamom * 3 cloves garlic, minced * 2 teaspoons grated fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (optional)

Hi Culinary Adventurer, I've been making coconut shrimp using an egg wash, lots of spices, dip into the coconut dusted with coconut flour, back into the egg wash, another dip in the coconut and sauté.

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

2 c. cooked rice (cold) 2 c. cauliflower rice 2 eggs, beaten 4 - 5 Tbsp coconut oil 2 green onions, thinly sliced into small rounds 3 - 4 pounds small cooked shrimp or leftover cooked chicken, pork, beef 1/2 c. frozen peas, thawed 1/2 c. dry roasted cashews 2 Tbsp Bragg Liquid Aminos 1/4 -1 / 2 tsp salt

Other ingredients: * 2 tablespoons coconut or vegetable oil * 2 teaspoons shrimp paste * 1 tablespoon palm sugar * 1 teaspoon cumin seeds (can substitute ground cumin as well) * 1 teaspoon ground coriander * 1/2 teaspoon nutmeg * 2 teaspoons ground turmeric * 1 teaspoon ground galangal (laos) * 2 stalks lemongrass, bruised * 1 1/2 pounds goat, cut into approximately 1» cubes * 1 can coconut milk * 15 - 20 yard - long beans * 1 small bunch cilantro leaves, roughly chopped

Hi Culinary Adventurer, I've been making coconut shrimp using an egg wash, lots of spices, dip into the coconut dusted with coconut flour, back into the egg wash, another dip in the coconut and sauté.

Other must - try Brazilian dishes include Moqueca de Peixe, a fish stew flavoured with coconut; Acarajé, a mixture of shrimp, black - eyed peas and onions rolled into balls and fried; Empadinhas, small pasties filled either with meat or vegetables such as palm hearts and Vatapá, a dish which features shrimps and cashew nuts.