Appetizers/Small Plates · Seafood

Shrimp and Tofu Dumplings … Functional while Deliciously Cute

May 2019 Fam Din
Dumplings.

Potstickers.

Wontons.

Gyozas.

Mandu.

I love them all. And the Fam sure does too.

Shrimp and Tofu Dumplings
Dumplings have made their appearance at a few of our Family Dinners before and I happily oblige to make them since it gives me an excuse to make lots of extra to stash away in my freezer.

You know, for those dumpling emergencies.

We all have them….right?

Shrimp and Tofu Dumplings
I had been scrolling through Instagram a few weeks before my birthmonth’s Fam Din when I saw a pic of the cutest little dumplings that had shrimp tails sticking straight out of them. ADORABLE! I had never seen anything like them before and knew right then….. I HAD TO MAKE THEM!

Shrimp and Tofu Dumplings
One of my favorite Korean food blogs is Maangchi. She’s hilarious and her recipes are delish. In fact, the Korea Seafood Soft Tofu Stew we make is a slight variation of hers.

I recalled that she had a recipe for Shrimp and Asian Chive Dumplings (or mandu) where she added crumbled tofu and thought I would do the same for my dumplings.

May 2019 Fam Din
Now if you’re someone who says “EEEEWWWW….TOFU!”, let me say two things:

  1. Fresh tofu really has the mildest of flavor—if any! And in fact, they usually just take up the flavor profile of whichever sauce or seasonings it’s served with. As for these dumplings, it’s added solely to provide extra juiciness to the filling.
  2. Don’t Yuck My Yum.

That is all.

May 2019 Fam Din
As for the rest, I kept the filling pretty simple since the majority of the dumpling “pouch” would be filled up by a whole shrimp. So in addition to the crumbled tofu, I just added just some more chopped shrimp, fish sauce and a few aromatics. Easy peasy.

The end results were shimmy-shimmy good! There’s really something so satisfying about biting into a whole shrimp and having the rest of the filling be just so darn juicy.

I was also told that it was some of my family member’s favorite dumplings to date. And they can be a tough crowd!

May 2019 Fam Din
And as for the shrimp tail that proudly sticks out?

It’s not just for decor….

They became rather a handy mechanism to hold on to when picking up the dumpling to dunk into the sauce.

Functional and deliciously cute. Now that’s a killer combo.

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Shrimp and Tofu Dumplings
Makes approximately 40 dumplings

Ingredients:

Dumplings:
8 ounce block of firm tofu
40 butterflied whole shrimp, with tails intact
½ pound of shrimp, peeled and deveined
½ cup chopped scallions
½ tablespoon finely minced garlic
1 tablespoon Shaoxing wine
2 teaspoons toasted sesame oil
2 tablespoons cornstarch
1 tablespoons fish sauce sauce (more, if needed)
½ teaspoon black pepper
1 package dumpling wrappers (approximately 50 skins)

Dipping Sauce:
4 tablespoons soy sauce
3 tablespoons Chinkiang Black Vinegar
1 tablespoon sesame oil
½ tablespoon sugar
1 tablespoons homemade Sichuan Chili Oil (both the oil and flakes)

Press and drain your tofu by wrapping the block in a few sheets of paper towels and then place it on a large plate. Place another large plate on top of the tofu block and place a heavy object on top to weigh it down (e.g. a large can of veggies, a book, etc.). Allow the tofu to drain for about 15-20 minutes

Place the ½ pound of peeled and deveined shrimp in a food process. Pulse several times until the shrimp is well chopped up but has not yet become a paste. You can also hand chop the shrimp on a large cutting board. Once done, place into a bowl.

Crumble the drained tofu into the bowl of chopped shrimp. Add in the scallions, garlic, Shaoxing wine, sesame oil, cornstarch, fish sauce and black pepper. Mix well to combine. Test the filling for seasoning by taking a small spoonful of the mixture and pan fry in a nonstick skillet for 1-2 minutes on each side. Taste and adjust the uncooked filling as needed.

Begin assembly of the dumplings. Lay one dumpling skin on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place one of the butterflied shrimp in the center of the wrapper, cut side down so that the tail lifts up. Spoon about 1 teaspoon of the filling over the shrimp. Pick up the dumpling and fold the skin over the shrimp/filling. Begin pleating and pressing the edges together to seal around the tail. Place the filled dumpling on a baking sheet and continue until all the filling/skins have been used.

To steam: Arrange the dumplings in a steamer (lined with cabbage leaves or parchment paper) and steam for 8-10 minutes. The shrimp tails will become pink and opaque while the dumpling skins will become rather transparent. You can lightly squeeze the dumpling and feel that filling has become rather firm.

To pan-fry: Heat a large skillet to medium-high heat with 2 tablespoons of oil. Place a single layer of the dumplings in the pan. Fry the dumplings for 1-2 minutes until the bottoms are golden. Carefully pour in about 1/3 cup of water and immediately place a tight fitting lid over the skillet. Lower the heat to medium-low and allow the dumplings to steam for 4-5 minutes. Remove the lid and cook until all the water has evaporated. If you need to fry the dumplings in batches, use a paper towel to wipe the frying pan clean before repeating the above process.

While the dumplings steam/pan-fry, whisk all of the ingredients together for the dipping sauce and set aside.

Once the dumplings are steamed, transfer to a platter and serve immediately with sauce. ENJOY!

*If you would like to freeze the uncooked dumplings, place the baking sheet directly into freezer for 2-3 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings are frozen, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when steaming.

 

 

Appetizers/Small Plates · Seafood · Vietnamese

Gỏi Cuốn Tôm {Shrimp Spring Rolls}

Vietnamese Shrimp Spring Rolls

Dear Mother Nature,

You know that I adore Spring and Summer. In fact, I’m a Sun Baby through and through.

It may be a result of those early years where I froze in the Minnesota snow and now I’m at my best when I can feel the warmth of the sun on my face and can wear my flipflops 365.

Vietnamese Shrimp Spring Rolls

But with that said, I think you’re playing a cruel practical joke on me this late in the game.

90+ degree weather EVERY day this week?!?!

And that’s with mi casa sitting on the coast. Where or WHERE did you send my beloved Pacific Ocean breeze?

My poor puggle and I are melting.

Melting….

And it’s already September.

Vietnamese Shrimp Spring Rolls

Spring Rolls.

Lately, all I want are Spring Rolls and popsicles….and slurpees.

Gỏi Cuốn, as you know, are Vietnamese spring rolls….sometimes noted as “summer rolls”.

They’re light, filled with veggies and low maintenance.

Thankfully, because I can barely muster enough energy to boil water to cook the vermicelli noodles and poach the shrimp. And lucky for both of us, I don’t like poached pork belly which is commonly used in Vietnamese spring rolls. It gives me one less thing to worry about.

Vietnamese Shrimp Spring Rolls

Now, if my face wasn’t melting off my head (is that T.M.I.?), I’d marinate the shrimp in a little garlic, fish sauce and then grill them. It really does add that extra oompf of flavor but trust me, poaching them are just as delish.

Oh–and Mother Nature, if you’re fixing up some spring rolls, feel free to add in other herbs and veggies you may have on hand….bell peppers, bean sprouts, Thai basil….

And thin slices of poached pork belly if it tickles your fancy.

Vietnamese Shrimp Spring RollsAnd once you’re done making your rolls, could you find it in your heart to send back our “normal” weather?

We would love you even more….like, times infinity.

xoxo ❤ ,

N

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Gỏi Cuốn Tôm {Shrimp Spring Rolls}
Serves approximately 4

Ingredients:

2 tablespoons granulated sugar
1 teaspoon kosher salt
½ cup boiling water
1 cup rice wine vinegar
1 cup julienned carrots
1 cup julienned daikon radish
8 sheets round bánh tráng (dried rice paper sheets)
lettuce leaves
2 cups cooked vermicelli noodles
1 small Persian cucumber, sliced thinly lengthwise
fresh mint leaves
fresh cilantro leaves
fresh Thai basil, optional
fresh Vietnamese coriander, optional
1 dozen poached shrimp, sliced in half lengthwise
8 thin scallions or Chinese chives

Prepare the đồ chua (pickled vegetables). In a medium sized bowl, dissolve the sugar and salt with the boiling water. Add the vinegar and allow the liquid to cool to room temperature. Add the carrots and daikon and refrigerate for at least 1 hour. *This can keep in a sealed container in the fridge for 2-3 weeks and are a must in Vietnamese sandwiches (bánh mì).

Dip one rice paper sheet in warm water and place on a flat surface. The rice paper will slowly become pliable. Lay one piece of lettuce in the middle of the rice sheet and top with vermicelli noodles, cucumber slices, mint leaves, cilantro leaves, Thai basil, Vietnamese coriander and some of the refrigerated đồ chua. Lay 3-4 shrimp slices, cut side up, in one line above the layer of vegetables.

Tightly roll the bottom of the rice paper over the mound. Fold the right side of the roll in and lay one scallion/chive above the roll. Fold the left side in and continue rolling the rice paper up until you’ve created a secured roll. Repeat with the remaining ingredients.

Serve at room temperature with hoisin peanut sauce or other dipping sauce of your choice.

 

Pastas/Noodles · Pork · Seafood · Sponsored

Spicy Shrimp and Sausage Pasta — Surf & Turf Made Easy!

Spicy Shrimp & Sausage Pasta
Now let me admit this to you.

Some girls love flowers delivered to their door and some gals love chocolate.

Me?

You’d have my attention with a nice bottle of vino or meat. 🙂

Yes, you read that correctly.

 

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So when our friends at Farmer John sent over a box of their latest Cheese & Wine Flavor Smoked Sausage, I squealed with joy.

Seriously…squealed.

Not only because I was so excited to try it out but we coincidentally were having our monthly Sunday Family Dinner just a few days after. Complete divine intervention since a part of our menu required for us to bust out our beloved habachi grills.

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It was perfect since our proteins mainly consisted of seafood (calamari, prawns, shellfish, lobster) and sausage was a much welcomed addition.

We sliced a few links up and threw them on the habachi which imparted even more of a smoky flavor. The sausage itself turned out to be a tad on the sweeter side (likely because of the wine) but it paired well with the salty-briny seafood.

So when it came time for me to use the sausage in a dish, I wanted to make sure to balance out the flavors.

Cue in spices, herbs and tomatoes.

 

Spicy Shrimp & Sausage Pasta

I played around with a few ideas and decided to use the browned sausage with a heavily spiced shrimp in a tomato sauce.

I finished the whole sha-bang with a mountain of fresh herbs and tossed it with linguine — a pasta that can hold up to a hearty sauce.

 

Spicy Shrimp & Sausage Pasta

It. Was. Delish.

Don’t believe me?

Well…shame on you!

Because it was.

Fo’ reals!

Spicy Shrimp & Sausage Pasta

The entire dish was then showered with a mound of freshly shaven parmesan cheese….and then I paused…..

Because when you make happy things in your kitchen, it deserves a moment of silence…

Followed by a serious dance-it-out session and a swig of chianti…or whatever you’re sipping on.

It’s completely mathematically sound.

Spicy Shrimp & Sausage Pasta

And yes, all of the flavors balanced out perfectly.

The salty, sweet sausage paired well with the spicy shrimp. The acidic tomato sauce with its aromatics added the much needed punch to the dish. And the cheese—well, the cheese added love.

Obvi.

Much thanks again to our friends at Farmer John – we love ya!

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Spicy Shrimp and Sausage Pasta
Serves 6-8

Ingredients:

½ pound shrimp, cleaned and deveined
½ teaspoon Old Bay Seasoning (or other Cajun spice blend)
¼ teaspoon cayenne pepper
black pepper
½ teaspoon garlic salt
kosher salt
olive oil
1 pound smoked sausage (I used Farmer John® Wine and Cheese Sausages), sliced
¼ cup sliced shallots
1 tablespoon minced garlic
½ teaspoon red pepper flakes
2 tablespoons tomato paste
¼ cup white wine
1 28-ounce can crushed Roma tomatoes
5-6 fresh thyme sprigs
½ tablespoon chopped fresh oregano
1 pound dried linguine
¼ cup chopped Italian parsley
1 cup parmesan (shaven, grated, etc.)

In a bowl, mix the shrimp with the Old Bay Seasoning, cayenne pepper, ¼ teaspoon black pepper, garlic salt, ¼ teaspoon kosher salt and 1 tablespoon olive oil. Set aside.

Heat 2-3 tablespoons oil in a heavy bottom, deep skillet (or pot) to medium. Add the sausage slices and brown on both sides. Toss in the shrimp and cook until they turn pink – approximately 2 minutes. Remove the contents to a clean bowl and set aside.

Add the shallots to the skillet and cook for a minute before adding the garlic. Cook for a minute and stir in red pepper flakes. Add tomato paste and cook for an additional 2-3 minutes. Turn the heat to high and pour the wine into the skillet. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and reduce the liquid for 2-3 minutes on the high heat.

Add tomatoes with its juices and bring to a boil. Once it comes to temperature, lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Stir in the thyme and oregano and simmer the sauce, partially covered for 20 minutes.

While the sauce cooks, boil the linguine for approximately 10-12 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

Stir the shrimp and sausage into the simmered tomato sauce. Toss in the cooked linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed.

Plate the pasta and sprinkle each dish with parsley and the freshly shaved parmesan.

Enjoy!

 

 **Disclosure: I did receive products from Farmer John, but as always, my opinions are my own.**

Drinks · Sunday Family Dinner

Summer Grilling Family Dinner + Fresh Peach Bellinis

Grilled Lobster with Cilantro Chile Butter

We’ve got a fair amount of July Babies in our family. Though, let’s be honest…with a family as large as ours, there are a lot of babies year round. Big Seester N, Big Seester P, brother-in-law, niece, several cousins, an auntie, an uncle….and that just includes the family in the states!

For July’s Sunday Family Dinner, we celebrated 2 of our July babies—Big Seester N and my brother-in-law R. As for theme? We kept the menu quite straight forward but pretty dang delicious.

Summer Grillin’

And of course, since we were celebrating, there had to be a bit of decadence. In the form of lobsters. Lots of lobsters.

N was totally freaking out Lucasaurus with them.

July 2013 Family Dinner

Seester T staffed the grill for a good portion of our meal which totally amused her hubs, the birthday boy.

July 2013 Family Dinner

Now what’s a Sunday Family Dinner without cocktails? Surely not one of ours!

This month we toasted with Fresh Peach Bellinis. Granted they weren’t grilled but they definitely were a nod to summer using wonderfully sweet, white peaches. After adding a few spoonfuls of fresh white peach puree and a squeeze of lime to champagne flutes, I topped off each glass with bubbly Prosecco.

Simply perfect.

Peach Bellinis

And of course, we had to take our mandatory-monthly Seesters pic while holding our cocktails.

Seesters

Our menu included:

Grilled Rosemary Flatbread.

Grilled Flat Bread

Grilled Pacific Oysters……..

Grilled Oysters

A few Grilled Ginormous Prawns…….

Grilled Prawns

Rosemary Garlic Lamb Rib Chops……….

Grilled Lamb Chops

and Grilled Lobsters with Cilantro-Chile Butter…….

Grilled Lobster with Cilantro Chile Butter

Did I mention that our kiddos have quite the refined palates?

And I think they’re uber adorable.

July 2013 Family Dinner

For dessert? Vanilla Bean Crème Brûlée that my niece, Nina, made. Although technically not made on the grill, she did torch the tops to brûlée it.

Totally counts. 🙂

Creme Brulee

The kiddos also made this adorable sign for the birthday babies—I loved that they used their nicknames!

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Not only was the dinner scrumptious but it was fairly low maintenance with at least 80% of the “cooking” done on the grill. The cherry on top? It made clean up a breeze!

Peach Bellinis

And for those who cannot travel to Venice to try the original Bellini at Harry’s Bar, give my version a spin. My Seester said it’s pretty darn close to the real thing 🙂

CHEERS to another memorable Sunday Family Dinner!

This Month’s Family Dinner Menu

Cocktails: Peach Bellini
Appetizers: Rosemary Grilled Flatbread, Grilled Oysters, Grilled Prawns
Entrees: Rosemary-Garlic Lamb Rib Chops, Grilled Lobsters with Cilantro-Chile Butter
Dessert: Vanilla Bean Creme Brulee

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Fresh Peach Bellinis
Serves 4

Ingredients:

2 ripe white peaches, pitted and quartered
1/4 cup water
1-2 tablespoons sugar, optional
4 lime wedges
chilled Prosecco or other sparkling wine

Add the peaches and water into a blender. Depending on the sweetness of the peaches, add sugar as needed. Puree until smooth. Optional: Strain the peach puree through a fine-meshed strainer.

Spoon 2-3 tablespoons of the peach puree into each glass. Squeeze the juice of a lime wedge into each glass and slowly top with the chilled Prosecco. Gently stir each glass before serving. Cheers!

Note: The Bellinis shown here are garnished with yellow peaches, however, the cocktails were made with the traditional white peach.

Pastas/Noodles · Seafood

Shrimp and Tofu Pad Thai

Shrimp and Tofu Pad Thai

Okay. Here’s my confession.

The way I feel about Pad Thai is how I imagine “non-Vietnamese folks” feel about phở. It’s kind of the gateway dish to the culture’s cuisine but it’s so flippin’ good!

Shrimp and Tofu Pad Thai


Pad Thai has a whole range of textures and flavors all in one plate…what’s not to love?

So it was high time that I started to make it on my own. After grabbing a few key essentials, I turned to Alice over at Sweet Savory Life to fix up some seriously authentic and delicious Pad Thai.

Shrimp and Tofu Pad Thai

By far, this is the best recipe I have tried yet. The sauce is totally clutch and is what makes this version a keeper! I also suggest to not substitute cane sugar for palm sugar as it will be way too sweet.

As for the tamarind, I opted for the concentrate like Alice but my sis shared that she used tamarind pulp when she took a Thai cooking classes.

Shrimp and Tofu Pad Thai

And once you have the sauce done, the rest goes by super quick and easy. I owe you big time Alice—this recipe is definitely staying in heavy rotation! 🙂

With that dear Friends, I hope you have a fabulous Mother’s Day Weekend!

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Shrimp and Tofu Pad Thai
From The Sweet Savory Life

Ingredients:

1/3 cup fish sauce
1/2 cup palm sugar
1/2 cup tamarind juice concentrate
4 cloves garlic, minced
4 ounces dried rice stick noodles
6 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 cup red onion, thinly sliced
1 ½ cups thinly sliced shrimp and fried tofu
1 egg
1 cup carrots, match sticks
1 cup green onion cut diagonal in ½ inch segments
1 cup mung bean sprouts
1 cup cilantro
1 cup toasted peanuts chopped
Lime wedge

  1. To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder (I used Thai chiles). Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
  2. Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
  3. Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw shrimp with tofu for 3-4 minutes. Remove tofu/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute.
  4. Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!
Salads · Vietnamese

Gỏi Bắp Chuối (Vietnamese Banana Blossom Salad) & Giveaway Winner!

Gỏi Bắp Chuối (Vietnamese Banana Blossom Salad)

Ever had Gỏi?

Gỏi is a general term for “salads” in Vietnamese and can come in all forms using a variety of ingredients. Lately, my favorite Gỏi utilizes thinly sliced Banana Blossoms. I combine it with grilled proteins, pink grapefruit, creamy avocados, a ton of herbs and a healthy douse of Nước chấm “vinaigrette”. It’s absolutely delicious and epitomizes the balance in Vietnamese cuisines.

If you’ve never used Banana Blossoms before, they can be somewhat tricky the first time around. It’s best to remove the outer few petals as they’re quite tough (though you can save them as garnish), use a really sharp knife so you can get thin slices, and be sure to soak the cut blossoms in cold water that has been mixed with some type of acid–citrus juice or vinegar does the trick. The later helps removes some of that chalky flavor that the Banana Blossoms can sometimes have.

And although it sounds a bit laborious—it’s totally worth it and delicious!

 

Gỏi Bắp Chuối (Vietnamese Banana Blossom Salad)

And now to announce the winner of a fabulous Nambe Pasta Cradle Bowl

Drum Roll please………….

CONGRATS Serena Kim who said she would serve Shrimp Pesto Pasta in the Nambé Bowl. Sounds yummy and will look gorgeous in your new bowl! Serena, we’ll be sending you an email shortly so we can get your new Nambé artwork shipped out.

THANK YOU to everyone who participated! And THANK YOU Nambé !

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Gỏi Bắp Chuối (Vietnamese Banana Blossom Salad)
Serves 4-6

Ingredients:
Nước chấm (Sauce):
¼ cup fish sauce
¼ cup fresh lime juice
¼ cup granulated sugar
2 tablespoons cold water
1 teaspoon fresh garlic, finely minced
chili paste, to taste

Gỏi (Salad):
cups chicken breast, grilled and shredded
cups prawns, shelled and grilled
2 medium sized avocadoes, cubed
1 cup Ruby Red Grapefruit segments
4 cups banana blossoms, julienned
¼ cup loosely packed fresh Vietnamese Mint (rau răm), chopped
3 tablespoons fresh cilantro, chopped
tablespoon fresh mint, chopped
1 cup rice wine vinegar
¼ cup fried shallots
¼ cup roasted peanuts, crushed
cold water
black pepper to taste

Prepare the sauce. In a medium sized bowl, stir the sugar and water together until completely dissolved. Add the remaining sauce ingredients and stir until combined. Set aside.

Fill a large bowl with cold water and add the rice wine vinegar. Peel off the dark colored and tough outer leaves of the banana blossom. Use a sharp knife or mandolin to julienne the blossoms. You can either discard the “baby bananas” or chop them up finely. Submerge the banana blossoms into the bowl of water/vinegar after they have been julienne. Allow the banana blossoms to sit in the vinegar water for 15-20 minutes.

In a large bowl, add the shredded chicken, prawns, avocados, herbs, and freshly cracked black pepper. Add a few spoonfuls of the sauce until the items are lightly coated. Drain the banana blossoms from the vinegar water and squeeze out any excess liquids. Add banana blossoms to the other ingredients and spoon in some additional sauce. Gently toss the salad with the fried shallots and plate. Sprinkle the top with crushed peanuts and serve.

Pastas/Noodles · Seafood · Sponsored

Spicy Prawns with Ginger Peanut Noodles

Spicy Prawns with Ginger Peanut Noodles

I was thrilled at the chance to participate in this month’s 24×24 with Foodbuzz—particularly since the theme was focused on budget friendly meals. And not only did our meal need to be budget conscience but we had to use items already found in our pantries. Sounds like the making of a good cooking show to me.

I began thinking of things that I ALWAYS have on hand either in my cupboards or fridge and came up with the following things:

  1. Dried pastas
  2. Fresh Garlic and Chili (whether chili sauce, paste, or even fresh chili peppers)
  3. Some type of protein in the freezer (usually shrimp or chicken)
  4. Canned vegetables
  5. Condiments (Remember, I’m a condiment monster.)
  6. Booze (Um……self explanatory.)

With that list, it became a no brainer for me………. I was going to make some type of pasta for this challenge.

 

 

Nini and Nina_9.24.11

I decided to make Ginger Peanut Noodles for lunch with my nieces and served it with some spicy grilled prawns. Stephanie and Nina are always such willing taste testers for my experiments. And don’t let their age fool you, they’ve got quite the refined palettes. Oh—and in case you missed the photo above, Bella was trying to squeeze in on the taste testing, too.  She heard “peanut butter” and came running.

I’ve made these Ginger Peanut Noodles on several occasions with just items pulled right out of my pantry. The type of noodle can be substituted with whatever you have on hand as I’ve used spaghetti, fettuccine, and even chow mein—anything goes! For this particular preparation we happened to have some red bell pepper which added great texture and freshness. However, thinly sliced cucumber, zucchini or even bean sprouts would be great in it, too.

Bella is still focused on the fact that I just said “peanut butter”.

 

 

Bella_9.24.11

 

 

As for the protein, I happen to prefer prawns with this but chicken, pork, or even tofu would be just as delicious. Just use the same marinade for whichever you choose.

 

 

Spicy Prawns with Ginger Peanut Noodles

This entire meal comes together in about 30 minutes and is perfect for a weeknight dinner or when you’re short on time during the weekends.

Fast? Budget friendly? Yummy?

Now that is a Trifecta of Goodness.

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Spicy Prawns with Ginger Peanut Noodles
Serves approximately 6

Ingredients:

Prawns:
1 Pound Prawns, shelled, deveined with tails on
1 Teaspoon Red Chili Flakes
1 Tablespoon Sriracha Chili Sauce, or chili sauce of your choice
1 Tablespoon Fresh Garlic, finely minced
1 Tablespoon Low Sodium Soy Sauce
1 Tablespoon Sesame Olive Oil
2 Tablespoon Vegetable Oil

Noodles:
¾ Cup Smooth Peanut Butter
1 Tablespoon Honey
1/3 Cup Low Sodium Soy Sauce
¼ Cup Rice Wine Vinegar
1½ Tablespoons Sesame Oil
1½ Tablespoons Sambal Chili Paste
2 Tablespoons Fresh Ginger, finely minced
1 Tablespoon Fresh Garlic, finely minced
1 Teaspoon Lime Zest
½ Tablespoon Fresh Lime Juice
¼ – ½ Cup Hot Starchy Water (from boiling the pasta)
1 Whole Red Bell Pepper, thinly sliced
2 Scallions, cut into 1 inch strips
1 Pound Linguine
*Top with ¼ Cup Toasted Sesame Seeds and ½ Cup of Crushed Roasted Peanuts

Bring a large pot of water to a rolling boil. Cook linguine noodles barely over al dente.

Combine the prawns with all of its marinade ingredients together in a bowl. Cover and refrigerate.

In a blender, combine the first 10 ingredients of the noodles together. Blend until smooth. Add the starchy liquid from the pasta water until you reach the desired consistency—about ¼ – ½ Cup. Set aside.

Bring a grill pan or a large skillet to medium high heat. Lightly cover with cooking spray and cook prawns for 1-2 minutes on each side until they are opaque and golden. Remove to a clean plate and cover.

When then noodles have cooked, drain well and return to the hot pot. Ladle in a few spoonfuls of the peanut sauce at a time until the noodles have been thoroughly coated. Toss in the scallions and bell pepper slices. Plate with a mound of the peanut noodles, prawns, and sprinkle the tops of each plate with sesame seeds and crushed peanuts.