Following the cutesy creation from the leftover ingredients in my fridge, here comes the sexy ones. Flirting with the world with their perky tails while wrapped tightly with golden outfits, these fried shrimps are seductress to the taste buds and make everyone wanting and crazing for more after first bite, aka love at first bite.
Inspired by this and Rice and Noodles, these shrimps were marinated with some ginger juice plus other Rasa Malaysia secret seasonings.
After some happy frolicking in the marinate, they were gracefully wrapped with spring roll skin and deep fried to crispy perfection.
Devour these sexy as soon as they are hot off the frying pan and set your tongue on fire with dollops of spicy Sri Racha chili sauce.
Sit back, take a bite, and let the gingery and flavorful juice burst in your mouth…can you say mmm mmm good?!
Related Post: Clearing Out My Fridge, Part 1
Firecracker Shrimp Recipe
Ingredients:
20 shrimps (shelled and deveined but leave the tail on)
20 spring roll skins
1 stalk of scallion (finely chopped)
1/2 red chili (finely chopped)
Marinate:
3 inches of ginger (peeled, pounded with mortar and pestle, and squeezed for the juice)
1/8 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon lime juice
1/4 spoon of sesame oil
1/4 teaspoon of sesame seeds
1/4 teaspoon of corn starch
3 dashes of white pepper powder
1 egg white (lightly whisked for sealing purposes)
Method:
Pat dry the shrimps with paper towel and marinate with the above ingredients and the ginger juice. Add in the finely chopped scallion and red chili. Marinate for 20 minutes.
Wrap each shrimp with a spring roll skin. Heat up a frying pan with oil and deep fry the shrimp until light brown. Serve hot.
Six days, another six days and I shall hop on my flight on my way back to Malaysia for Chinese New Year. Never mind the unbearable coach seat (aka Economy class), 20 hours of eyes-wide-open (I can’t sleep on the plane) and unappetizing in-flight food, I can hardly wait for the day to come.
I am brimming with excitement. I think I am overly excited that I got myself sick. I am anxious to see my beloved family again, and, of course, I am looking forward to the mini Malaysian floggers get-together. But I have a problem. Not a material one, I reckon. As a matter of fact, it’s a very fun one that stimulates lots of creativity. I need to clear out my fridge before I leave. I have lots of food sitting in the fridge–mostly leftover ingredients that I have used for my previous recipes–lots of them, little things here and there. I have to make use of them to make something good.
Rummaging through my fridge, I found some random stuff such as peanut butter, butter, eggs, raisins, another sheet of Pepperidge Farm Puff Pastry, spring roll skins(!), sesame seeds, frozen shrimp, etc. I pondered for a while and came up with two brilliant and beautiful cooking ideas. Here is one of them that I just couldn’t stop oooh’s-and-ahhh’s when I first saw these Peanut Butter Tartlets out of my oven. Too cute, too adorable.
Hey Cutie, does my blog look good in this? I think it does. :)
PS: Do come back soon as I am going to reveal Part 2 of this series. I will tell you that I secretly call them “Hey Sexy!”
Related Post: Clearing Out My Fridge, Part 2
Peanut Butter Tartlets Recipe
Ingredients:
1 sheet of Pepperidge Farm puff pastry sheet
Filling:
6 tablespoons of peanut butter
2 eggs
4 tablespoons of brown sugar
3 tablespoons of butter
3 drops of vanilla extract
1/4 cup of raisins
Method:
Thaw pastry sheet at room temperature for 30 min. Unfold pastry on lightly floured surface. Use a 2-inch round pastry cutter to cut out 24 rounds. Use a rolling pin to lightly roll on the rounds and fit them into a mini muffin pan.
Use an electronic hand beater to mix the peanut butter, butter, eggs, brown sugar and vanilla extract. Add raisins to the mixture and stir well. Save some for topping.
Preheat oven to 400°F. Fill the tartlet with the peanut butter mixture (about 80% full).Top each with 1 or 2 raisins. Bake for 15-20 min. or until golden. Makes 24 tartlets.
Today, my quest for smell-friendly food continues with grilled Enoki mushrooms wrapped with smoked chicken breast. Inspired by Japanese yakitori, these grilled Enoki mushrooms are light, juicy, and appetizing–thanks to store-bought smoked chicken breast deli slices and the nice presentation. Lightly charred on the surface but still moist in the core, popping these little bites [...]
After my heavy Malaysian cooking sessions recently, I run into a problem–my whole house smells like a typical Malaysian kitchen–the now stale smell of pungent ingredients such as belacan (Malaysian shrimp paste) and spices lingers in the air and I must say that it’s quite unpleasant this time of year. (Winter tends to trap the [...]
Following the cutesy creation from the leftover ingredients in my fridge, here comes the sexy ones. Flirting with the world with their perky tails while wrapped tightly with golden outfits, these fried shrimps are seductress to the taste buds and make everyone wanting and crazing for more after first bite, aka love at first bite.
Inspired by this and Rice and Noodles, these shrimps were marinated with some ginger juice plus other Rasa Malaysia secret seasonings. 
After some happy frolicking in the marinate, they were gracefully wrapped with spring roll skin and deep fried to crispy perfection.
