Goong Nam Pla Wan(Roasted Coconut Shrimp)

Dave DeWitt Leave a Comment

Foo Swasdee at Texas Food Research, Inc. developed this recipe to complement the “unique” flavors of the salsa. Serve this as an entree or as a tasty appetizer.

Ingredients

  • 1 cup all-purpose flour
  • ½ tablespoon baking powder
  • 3/4 teaspoon Satay’s Original South China Seas Seasoning-Garlic/Cilantro
  • 1/4 cup dried, unsweetened coconut flakes
  • 3 cups vegetable oil, canola preferred
  • 20 jumbo shrimp, peeled, deveined, and butterflied
  • 5 pineapple rings, either canned or fresh, quartered
  • 1/4 cup SATAY THAI ROASTED COCONUT SALSA, for dipping
  • Garnish: Lettuce leaves, carrot slices, chopped cilantro, and sliced cucumber

Instructions

Combine the first four ingredients to form a batter.

Heat the oil in a frying pan over medium heat to 370° F.

Coat the shrimp with the batter and fry in the oil until golden brown.

Remove the shrimp, drain, and blot off any excess oil with a paper towel.

Coat the pineapple in the batter and fry in the oil until golden brown.

Remove the pineapple, drain, and blot off any excess oil with a paper towel.

Arrange the fried shrimp and pineapple on a serving platter and garnish with the lettuce, carrot, cilantro, and cucumber. Serve the shrimp with the Satay Thai Roasted Coconut Salsa for dipping.

Mango Lassi

Dave DeWitt Leave a Comment

This refreshing drink originated in India, where it is often served for dessert after a meal of fiery hot curries. Fruits such as pineapple, strawberries, peaches, or pineapples may be added to or substituted for the mango.

Ingredients

  • 2 cups plain yogurt

  • 2 cups buttermilk (or substitute milk)

  • Pulp of two ripe mangos

  • Juice of one lemon

  • 1 teaspoon sugar

Instructions

Place all ingredients in a blender and process until smooth. Serve over ice, or freeze until slushy and then serve.

 

Raspberry BBQ Sauce

Dave DeWitt Recipes Leave a Comment

This is excellent served on pork ribs and any pork meats.

Ingredients

  • 3 cups fresh raspberries, crushed, strain some of the seeds out if possible

  • 1 cup yellow mustard

  • ½ cup vinegar

  • ½ cup brown sugar, packed

  • 1 tablespoon liquid smoke

  • 2 tablespoons. Tabasco sauce

  • 2 tablespoons chili powder

  • 1 tablespoon. ground pepper

  • 1 teaspoon salt

Instructions

Mix ingredients together in a saucepan heating to a boil; lower heat to a simmer and cook for 5 minutes. Do not overcook. Excellent served on pork ribs and any pork meats.

Blackberry or Marionberry BBQ Sauce

Dave DeWitt Recipes Leave a Comment

This is a great sauce for beef, and is great on steaks.

Ingredients

  • ¼ cup butter

  • ¼ cup chopped onion

  • 1 teaspoon. chopped garlic

  • ¼ cup Worcestershire sauce

  • 2 tablespoon molasses

  • 1 tablespoon Tabasco sauce

  • ¼ cup fresh lemon juice

  • 3 cups fresh blackberries, crushed

Instructions

Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer.

You may wish to let this reduce down a bit if the sauce appears too thin. This is a great sauce for beef, and is great on steaks.

Strawberry or Blueberry BBQ Sauce

Dave DeWitt Recipes Leave a Comment

Ingredients

  • 3 cups fresh blueberries or strawberries, crushed

  • 1 ½ cups white vinegar

  • ½ cup brown sugar

  • 2 tablespoons. Worcestershire sauce

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • ½ teaspoon ground cloves

  • ½ teaspoon red pepper

  • 1 bay leaf

Instructions

Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8–10 minutes. Best served at room temperature or warm. Excellent served on duck or turkey.