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	<title>Rasa Malaysia &#187; Mayonnaise</title>
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	<description>Easy Asian Recipes</description>
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		<title>Dynamite Shrimp</title>
		<link>http://rasamalaysia.com/dynamite-shrimp/</link>
		<comments>http://rasamalaysia.com/dynamite-shrimp/#comments</comments>
		<pubDate>Fri, 22 Mar 2013 21:30:07 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[Shrimp]]></category>

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		<description><![CDATA[I love Japanese food and I usually dine out once a week at Japanese izakaya or regular Japanese restaurants. One of the things I love about eating out in Japanese restaurants is the Appetizer menu. There are endless array of delectable dishes to choose from: agedashi tofu, chicken karaage, chawanmushi, gyoza, seafood dynamite, fried oysters with panko, and so much more. And all of them are so yummy and I could just order appetizers and be very happy. Dynamite Shrimp is one of my favorite Japanese appetizer dishes. It&#8217;s basically shrimp battered and deep fried to golden perfection and tossed with a honey-mayonnaise light dressing. Sounds really simple but they are oh-so-addictive. In my opinion, the best Dynamite Shrimp is made with rock shrimp, as rock shrimp has a nice crisp texture and perfect for this recipe. Anyway, rock shrimp is hard to come by unless you go to some expensive seafood specialty stores. Regular shrimp works well. For the mayonnaise, a little heat goes a long way and hence I used some Sriracha hot sauce for some extra zing. When I make Japanese dishes, I also make sure that I use Kewpie brand Japanese mayonnaise, which comes in a soft plastic tube with the iconic baby as the label. Dynamite Shrimp is a perfect appetizer to serve to guests or whenever you want to pamper yourself for a quick afternoon treat. I love this and never tire of eating it. I hope you like this recipe and get to make it soon! (Click Page 2 for the Dynamite Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/shrimp_dynamite_hp.JPG"/></div>]]></description>
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		<title>Seafood Dynamite Recipe</title>
		<link>http://rasamalaysia.com/seafood-dynamite-recipe/</link>
		<comments>http://rasamalaysia.com/seafood-dynamite-recipe/#comments</comments>
		<pubDate>Mon, 29 Nov 2010 03:18:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[Seafood]]></category>

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		<description><![CDATA[I am not sure if this is an authentic Japanese recipe, but this is certainly one of my favorite eat-out dish when I dine at Japanese restaurants. This dish is usually called Seafood Dynamite, or Baked Seafood in Dynamite Sauce, or something along that line. In any case, it&#8217;s basically baked assortment of seafood—usually baby shrimp, bay scallop, clam, etc.— in a creamy mayonnaise sauce, spiked with some masago (Capelin roe), and spiced with a wee bit of Sriracha. Seafood Dynamite has all the ingredients that I love, with a flavor that I rather enjoy, especially when I am in the mood for something luscious, rich, and heavy. Because it calls for seafood, it&#8217;s a pricy dish and the portion is usually small if you order at Japanese restaurants. The good news is that it&#8217;s so much cheaper making Seafood Dynamite at home, and you can have a bigger portion if you like. Plus, it&#8217;s easy to make, as you can see from my Seafood Dynamite recipe below&#8230; I prefer buying fresh seafood to make this dish, but you can totally use a frozen mixed seafood pack that is commonly found at supermarkets. My favorite combination is bay scallop, baby shrimp, crab meat, and manila clam (shelled). Seafood Dynamite is really delicious and filling, and perfect as an appetizer or entree (bigger serving). (Click Page 2 for the Seafood Dynamite Recipe)]]></description>
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		<slash:comments>20</slash:comments>
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		<title>French Snails (Bulots Mayonnaise) Recipe</title>
		<link>http://rasamalaysia.com/french-snails/</link>
		<comments>http://rasamalaysia.com/french-snails/#comments</comments>
		<pubDate>Tue, 05 Feb 2008 05:19:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mayonnaise]]></category>
		<category><![CDATA[Snails]]></category>

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		<description><![CDATA[In French cuisine, snail is a much celebrated delicacy. So, when I was in France, I did it the French way&#8211;chowing down a bowl of these sea snails/whelks, or Bulots in French. (Thanks Pip for your information.) I absolutely loved them and couldn&#8217;t get enough. Served cold with garlic mayonnaise, all I could say was &#8220;C&#8217;est si bon!&#8221; (It is so good!) Related Posts: Moules à la Marinière Can, Can&#8217;t, CANNES Crepe Sucre/Sweet Crepe I found a recipe of Bulots Mayonnaise here, but for your convenience, I have summarized it below: (Click Page 2 for the French Snails (Bulots Mayonnaise) Recipe)]]></description>
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