sweet chili dipping sauce

7

Sweet & Smoky Shrimp and Sweet Corn Fritters w/ Sweet Chili Adobo Crema

Quite literally one of the best things I have ever made. No exaggeration.

Ingredients for Fritters 

1 lb raw medium (31-40 count) shrimp (peeled, deveined, tail off), separated into 1/3 and 2/3 portions 

1 ½ cup sweet corn (I prefer frozen, but fresh is excellent here as well)

Seasoning blend: 1 tsp of each: lemon granules, kosher salt, black pepper, smoked paprika, hot paprika, Harissa spice, sweet paprika, granulated onion, granulated onion 

¼ cup of minced parsley 

Olive oil 

Vegetable oil for frying

Lemons, for serving 

Ingredients for Dipping Sauce 

1 cup sour cream 

4 tbsp sweet chili sauce 

1-2 chipotle peppers, diced 

1 tbsp adobo sauce 

½ tsp kosher salt

¼ tsp black pepper 

Minced parsley

Lemon juice (at your discretion) 

Directions for Assembling Fritters 

Using a food processor or a blender, make a paste from the 2/3 portion of shrimp. To do this, add the shrimp to the machine and begin pulsing with a small amount of olive oil. Continue doing this until the paste is smooth with just a few lumps of shrimp remaining. 

Cut the 1/3 portion of shrimp into medium bite-sized chunks. 

In a large bowl, combine the shrimp paste and the chopped shrimp, the corn (you may or may not use all of this – I used about ¾ cup of the corn) and seasonings. 

Mix well with a spatula or your hands. 

Using a ¼ cup measure, scoop out portions of the mixture and lay them on a parchment lined baking sheet, flattening them into disks with the palm of your hand. 

You should be able to make 6-8 fritters. 

Place the fritters into the freezer to chill for 20-30 minutes (or overnight in the refrigerator). If you were to fry them right away, they would fall apart. 

While the fritters are setting, you may now make the dipping sauce (see directions below). 

Directions For Dipping Sauce 

In a large bowl, combine all ingredients and adjust the seasoning and ingredients according to your preference. 

Directions For Frying Fritters 

Heat about 1 - 1 ½ inch of oil over medium heat until it is 360 degrees. 

Once the fritters have set, batch fry them, about 3 or 4 at at time in the oil for 2-3 minutes a side, until the shrimp is cooked. 

Place the cooked fritters onto a paper towel lined plate to absorb the excess oil. 

Once all of the fritters have cooked, sprinkle them with a small pinch of sea salt, squeeze with lemon juice, and serve! 

Enjoy! 

Mud crab cakes

Ah, mud crabs. If you’ve ever been in a position where you’re walking along the riverside or the coast, minding your own business, and one of these ugly brutes comes snapping at you without warning, then this recipe is your retribution! These tasty appetisers are a Stros M'kai favourite, and will put to use the tasty inner remains of those pesky mud crabs. Revenge is a dish best served hot with sweet chili sauce!

You will need:
215g fresh crab meat
80g plain flour
75g panko breadcrumbs
1 egg
1 red chili, seeds removed and sliced thinly
3 spring onions, finely chopped
Zest of one lime
1 tbsp lime juice
1 tbsp ginger paste or fresh grated ginger
1 clove garlic, crushed
2 tsp fish sauce
2 tsp oyster sauce
1 cup vegetable oil, for frying
Sweet chili sauce, to serve

Method:
Combine all the ingredients except the oil, egg and breadcrumbs in a food processor and whiz until ingredients are combined. The mixture should be moist but still hold together. If it is too wet, add more flour until it forms a paste.

Shape the mixture into circular patties, about 3" in diameter. In a bowl, crack and whisk the egg. Dip the crab cakes into the egg, then roll in the panko crumbs until thoroughly coated. Set aside on a plate.

In a deep pan or a wok, heat the oil until bubbles form on the bottom and it is very hot. If you are unsure about oil temperature, drop a few panko crumbs in. If they start sizzling immediately, the oil is ready. Put the crab cakes in slowly to prevent splattering, and deep fry for 2 minutes on either side or until a dark golden brown. Alternatively, you can use a deep fryer instead if you have one.

Remove from the pan and place on a plate lined with kitchen napkins to drain the oil. Leave to drain and cool for 10 minutes and serve with sweet chili sauce for dipping.

anonymous asked:

Could you do a vegan/soy-free round up?

Here is a vegan soy free savory breakfast round up, vegan gluten free and soy free burger round up and vegan watermelon beverage round up. Here are some soy free tips. Below are other soy free recipes I’ve posted in the past. Enjoy!

Crispy smoked tofu bites

This is something you can fry up relatively quickly to have a protein with your veggies. I sometimes eat it alone just with ketchup, but it’s nice with hot sauce as well or some sweet chili sauce if you eat it with stir fried veggies. It’d probably also make a good way to bulk up salads. And since unopened smoked tofu keep well in the fridge for a few weeks up to 2 or 3 months it is nice to have on hand if you have vegetarian or vegan houseguests and want to make a snack for them.

Utensils:

  • a frying pan
  • a cutting board and knife
  • spatula
  • a small flat plate like a saucer for breading

Ingredients:

  • smoked tofu
  • breadcrumbs
  • oil for frying
  • ketchup, hot sauce, sweet chili sauce, siracha or whatever condiment you want to dip it in
  • optional: dry seasonings to add to the breadcrumbs like dried herbs, chili flakes, pepper, whatever you fancy

Preparation:

  1. Slice the smoked tofu into slices about 1cm thick.
  2. put a bit of breadcrumbs on a small plate and mix in the dry seasoning or spices if you want to use any.
  3. coat the tofu slices in the breadcrumbs from both sides, generously.
  4. heat a generous amount of oil in a pan on medium to high heat.
  5. fry the tofu slices from both sites until crispy and browned, this does only take a few minutes for each site
  6. serve!