Ingredients

• 1 lb tiger prawns or jumbo prawns, peeled, deveined, tails intact
• 6 metal skewers or bamboo kewers (soak in water before using)
• Oil, for brushing

Marinade

• 2 tablespoons fish sauce
• 1 lemongrass, white part only, grated
• 1 tablespoon powdered sugar
• 1 teaspoon Sriracha
• 1 (big) clove garlic, finely minced

Chili-Calamansi Dipping Sauce (optional)

• 1 1/2 tablespoons chili garlic sauce
• 1 tablespoon water
• 1/2 tablespoon chopped cilantro leaves
• 1 small calamansi, extract the juice (or 1 wedge lime)

Preparation

Clean the shrimp with cold running water. Pat dry with paper towels and transfer the shrimp into a bowl.

Add all the ingredients in the Marinade into the bowl. Stir to combine well with the shrimp. Marinate for 15 minutes. Thread three shrimp into each skewer. Brush the surface of the shrimp with some oil. Grill the shrimp on both sides until they are charred and cooked through. Serve immediately with the dipping sauce (optional).

Rasa Malaysia

Ingredients

• 12 jumbo (11-15 count) shrimp
• 2 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon sriracha
• 1 pound asparagus, tough ends trimmed
• 1/3 cup, plus 5 teaspoons olive oil
• salt
• freshly ground black pepper
• 8 ounces fresh shiitake mushrooms
• 8 ounces soba noodles
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 1/2 teaspoons Dijon mustard
• 2 green onions, whites and greens thinly sliced
• 2 tablespoons sesame seeds, toasted

Preparation

Rub the shrimp with half of the garlic and ginger, and the sriracha. Cover and let the shrimp marinate in the refrigerator for 1 hour.

Preheat the oven to 400°F.

Spread the asparagus out on a baking sheet and brush it with 2 1/2 teaspoons of the oil. Roast just until the asparagus is tender, about 15 minutes. Remove, season with salt and pepper, and set aside to cool.

Reduce the oven temperature to 300°F. Toss the shiitakes with another 2 1/2 teaspoons of oil, spread them out on a baking sheet, and transfer to the oven. Roast just until the mushrooms begin to shrivel, about 30 minutes. Season with salt and pepper and set aside to cool.

Put the shrimp in a small baking dish or ovenproof sauté pan, cover with the remaining 1/3 cup oil and season lightly with salt. Cover the dish with foil and poach the shrimp in the oven just until the exteriors are bright orange and if you slice into one, the interior is still opaque, about 15 minutes (don’t worry that it doesn’t look completely done as it will carry-over cook a bit). Remove the shrimp from the oil and reserve the oil, allowing it to cool.

Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the package directions. Rinse with cold water and set aside to cool.

Cut the asparagus into 1-inch pieces and the shiitakes into thin strips. Toss the vegetables with the cooled noodles.

Whisk together the remaining ginger and garlic with the soy sauce, honey, and mustard. Slowly whisk in the reserved poaching oil. Pour the dressing over the noodles and toss well to combine. Top with the shrimp, green onions, and sesame seeds before serving.

Girl in the Kitchen, via HuffPo

Ingredients

• 1/4 cup peanut butter
• juice from 1 lime
• 1 tablespoon fresh orange juice
• 1 heaping tablespoon Sriracha, or other red chili sauce
• 1 teaspoon minced fresh ginger
• 1 tablespoon rice vinegar
• 1/4 cup chopped cilantro leaves
• salt and pepper to taste
• 6 6-ounce salmon filets

Preparation

Preheat oven to 450°F. In a medium bowl, whisk together the wet ingredients and cilantro.

Line a baking sheet with foil, then place salmon filets (flesh-side up) on the foil and sprinkle generously with salt and pepper. Spoon the glaze over the fish so it’s fully coated.

Bake at 450° for 12-15 minutes, or until fish feels semi-firm with you press it with your finger. If it’s not done when you initially check it, put it back in the oven at 2 minute intervals until cooked to desired level. Fish easily overcooks, so keep a close eye on it. Remove from oven, let cool 1-2 minutes, then serve each filet over a pile of rice mixed with green onions, lime zest, and cilantro.

Amelia Winslow, HuffPo

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup thinly sliced peeled ginger
• 1/2 small onion, finely chopped
• 2 cloves garlic, thinly sliced
• 1/4 cup rice vinegar
• 1/4 cup fresh orange juice
• 2 tablespoons mirin
• 2 tablespoons dry white wine
• 1 tablespoon Sriracha chile sauce
• 1 1/2 cups heavy cream
• Salt and freshly ground pepper
• 6 6-ounce, 1-inch-thick tuna steaks
• 1/2 cup sesame seeds

Preparation

1. In a saucepan, heat 2 tablespoons of the oil. Add the ginger, onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the vinegar, orange juice, mirin, wine and Sriracha and simmer until the liquid is almost evaporated, 10 minutes. Add the cream and simmer until reduced by half, 15 minutes. Strain the sauce, season with salt and pepper; keep warm.

2. Season the tuna with salt and pepper and coat both sides with the sesame seeds. In a nonstick skillet, heat the remaining 2 tablespoons of oil. Add the tuna; cook over moderately high heat, turning once, until the sesame seeds are browned and the tuna is medium-rare, 5 minutes. Slice the tuna 1/3 inch thick and serve with the ginger cream.

Hosea Rosenberg, HuffPo

Ingredients

• 7 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• Unsweetened cocoa powder and/or powdered sugar

Preparation

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.

2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.

3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar. Makes 20 to 25 brownies.

Better Homes & Gardens

Ingredients

• 1 1/2 cups mayonnaise
• 1/4 cup water
• 1/4 cup white wine vinegar
• 1 tablespoon coarsely ground pepper
• 1 tablespoon Creole mustard
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 teaspoons prepared horseradish

Preparation

Whisk together all ingredients until blended. Store in the refrigerator up to 1 week.

Southern Living, August, 2005

Ingredients

• 1 large carrot, peeled and roughly chopped

• 1 small shallot, peeled and roughly chopped

• 2 tablespoons roughly chopped fresh ginger

• 2 tablespoons sweet white miso

• 2 tablespoons rice vinegar

• 2 tablespoons toasted sesame seed oil

• 1/4 cup grapeseed or another neutral oil

• 2 tablespoons water

• 1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice

• 1/4 red onion, thinly sliced

• 1 avocado, quartered

Preparation

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

Smitten Kitchen

Ingredients

• 1/2 teaspoon salt, more as needed
• 1/2 pound shell-on, large or extra-large shrimp
• 210 grams all-purpose flour (about 1 3/4 cups)
• 2 tablespoons finely chopped onion
• 2 small garlic cloves (or 1 fat clove), minced
• 2 teaspoons finely chopped parsley
• 3 tablespoons good, preferably homemade mayonnaise
• 1 teaspoon sriracha sauce, or more to taste
• 1/8 teaspoon Korean chile powder, smoked hot paprika or a pinch cayenne
• Squeeze of fresh lemon juice
• Olive oil, for frying

Preparation

Fill a bowl with ice water. In a small saucepan over medium heat, bring 4 cups water and 1/2 teaspoon salt to a simmer. Drop in shrimp and poach gently until opaque, 1 1/2 to 2 minutes. Use a slotted spoon to transfer shrimp to ice water to stop the cooking; reserve 2 1/2 cups poaching liquid.

Peel shrimp and finely chop tails; discard rest of shells. Coarsely chop shrimp and season lightly with salt.

In a medium bowl, whisk together flour and 2 cups plus 2 tablespoons of the poaching liquid. Whisk in the onion and half the garlic, along with the parsley, shrimp and chopped shrimp tails. Add more poaching liquid as needed; you want the consistency of a very thin pancake batter.

In a small bowl, combine remaining garlic, the mayonnaise, the sriracha, the smoked paprika and the lemon juice. Set aside.

In a medium, nonstick skillet over medium heat, warm 1/2 inch oil until a drop of water flicked into the pan sizzles (about 300 degrees). Ladle in 1/4 cup of the batter. Using a spatula, quickly spread the batter out in the pan so that it is very thin, making small holes in the pancake to help it cook evenly. You want to err on the side of too thin rather than too thick. The final pancake should have a crisp, lacy appearance and be riddled with holes. Shake pan slightly toward you, creating waves of oil over the top of the pancake. Cook until underside is golden brown, about 2 minutes. Gently flip and cook other side until golden, about 2 minutes more. Adjust heat as needed to maintain an even temperature for uniform browning. [From Mom: This frying step will take at least an hour; be prepared.]

Transfer pancake to a paper towel-lined plate to drain and sprinkle with coarse kosher salt immediately after frying. Repeat with remaining batter. Serve with the spicy mayonnaise.

Makes 8 fritters.

Melissa Clark, The New York Times

Ingredients

• 1 small shallot, finely chopped
• 1/3 cup (packed) light brown sugar
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon freshly ground black pepper
• 4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
• 1 tablespoon vegetable oil
• Kosher salt
• Lime halves (for serving)

Preparation

Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes (or in refrigerator overnight).

Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.

Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.

Serve pork chops with reduced marinade and lime halves.

Bon Appetit, June, 2013

Ingredients

• 6 medium potatoes
• 3 cloves Garlic
• 1 large yellow onions or 2 medium
• Olive Oil
• 2 cups chicken broth
• 3-4 threads Spanish saffron
• 2 Tbsp. flour for sauce
• 2/3 cup flour (approximately) to coat potatoes
• 2 eggs, lightly beaten
• salt and pepper to taste

Preparation

Finely chop the onions and garlic. Pour olive oil to cover entire bottom of a large frying pan. Place pan on medium heat. When oil is hot, add onions and garlic and sauté until onions are translucent and soft. Add about 2 Tbsp. flour and stir.

Add chicken broth and simmer for about 10 minutes. After 10 minutes of simmering, remove broth from heat and set pan with sauce aside for later. While broth simmers, peel and cut potatoes. Slice potatoes – 1/3 to 1/2-inch thick.

Spread flour onto a large dinner plate. Dredge the potatoes slices in the flour and coat both sides thoroughly. Remove the potatoes when coated and set aside.

Pour olive oil approximately 1 inch deep in a large frying pan. Place pan on medium to medium-high heat.

Beat 2 eggs in a small mixing bowl. Dip each piece of potato into the egg to coat and remove quickly, allowing excess egg to run back into the bowl. Then, place in the hot oil. Carefully monitor the heat so that the oil does not burn.

As the potatoes cook and turn a golden color on one side, turn them over and brown the other side. Remove the pieces as they brown and allow to drain on a paper towel.

When most potatoes are fried, place them in a single layer in the frying pan with the onion-garlic sauce. Place pan back on stove. Cover and gently simmer on low until potatoes are cooked. Potatoes should be soft, but not mushy. If the broth evaporates and potatoes are not completely covered, add more broth or water. Salt to taste.

Serves 4

Lisa and Tony Sierra, About.com