TGIF! About a week ago, our car got hit in the parking lot. The car in front of ours pulled backward and didn’t see us. The driver admitted her fault and we thought it was nothing serious since it’s just a light bump, although it’s hard to tell since it’s already 9.30pm. The next morning, Frederick and I rushed to check our baby right away and wept because she’s got so many scratches in her front bumper and her front part is slightly misaligned. So over the next few days, I was busy dealing with insurance agency and the auto shop. I hope things are getting back to normal soon, but on the bright side… I’m leaving for Seattle tonight for a conference. I wish I can stay there longer to enjoy more gloomy days, but too bad I’ll only stay until tomorrow.
On another bright side, it’s the National Taco Day! So I’m making this fiery cajun shrimp tacos with a side dish of maracas and mariachi in the background. Who would say no to these? I know you want them all and yes, I won’t tell anyone if you hide a bite in your poncho.
Fiery Cajun Shrimp Tacos
- 1 lb large shrimp, peeled and deveined
- 2 cup all-purpose flour
- 1/2 cup McCormick Cajun seasoning
- 1 tbs paprika
- 1 cup buttermilk
- Oil to fry
- Lemon, quartered
- 3-4 corn/flour tortillas
- Place the shrimp in a medium bowl.
- In a separate bowl, whisk together the flour with paprika and Cajun seasoning.
- Heat 3-4 inches of oil in a large pot until very hot, about 350F.
- Pour the buttermilk over the shrimp and combine. Using a slotted spoon, remove the shrimp from the buttermilk and transfer to the seasoned flour. Toss to evenly coat.
- Carefully slip the battered shrimp into the flyer and fry until golden brown and crisp, about 5 minutes; drain on paper towels.
- Serve shrimp in warm tortillas with lettuce, tomatoes, and lemon wedges.
The Urban Mrs http://theurbanmrs.com/
Happy Mother’s Day! I’m so glad to be able to spend time with my mom this year. I lived in LA for these past few years and it was hard to visit her on Mother’s Day. Now that we live in the same city, I’m so thankful that I can spend more time with her. I was browsing the Internet to search for some Chinese brunch recipes and found out that we don’t do much variety for brunch. Most of our breakfast (brunch) menus are very much the same – porridge (congee), radish cake, sweet soybean milk, scallion pancakes, or noodles. Only then I realized two things: that most of the Chinese brunch recipes are savory items instead of sweets and that people don’t usually serve breakfast in China – which means no eggs, toasts, or coffee. Chinese people usually go for dim sums only on weekends.
The recipe that I’m about to share is for pork dumplings (shumai), which is served as the main dish in dim sums. Dim sums refer to a Cantonese food style where the dishes are prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sums is also well-known for the unique way they are served in some restaurants, where fully cooked and ready-to-serve dim sum dishes are placed on a cart to be pushed around the restaurant, so the customers can choose the dishes while remain seated at their tables. There are so many types of shumai, in fact each province in China has its own shumai mixture. Some people think that shumai is one of those things that they find intimidatingly difficult to make at home…but actually it’s one of the easiest dish, especially if you start with a super easy, yet super flavorful recipe, just like this one. You should totally try these and serve them as appetizers for your next party. Enjoy!
Pork Dumpling (Shumai)
- 150 gram shrimp, chopped
- 300 gram ground pork
- 3 cloves shallot, finely minced
- 2 tbs vegetable oil
- 3 tbs tapioca starch (or corn starch)
- 1 white egg
- 1/2 tsp salt
- 1/4 pepper
- 1 tbs sugar
- 1 tsp soy sauce
- 1 tbs sesame oil
- 2 pcs shiitake, soaked, then trimmed & chopped fine
- 1 tbs sliced scallion
- 20 sheets of shumai wrapper (or wonton wrapper)
- Optional: 1 tbs diced carrot
- Combine shrimp and ground pork in a bowl.
- Fry the shallot in little oil until fragrant, then mix into the ground pork mixture.
- Add the rest of the ingredients (except wrapper) and mix well.
- Scoop 1 teaspoonful of the mixture onto one sheet of shumai wrapper, and gather up the sides to form ripples, leaving the center open. Press the bottom of the dumpling on the counter to make it stand upright.
- When all the shumai are filled, steam in a bamboo steamer on a lightly oil parchment paper or cabbage leaf for about 10-15 minutes, until cooked.
- Served with chilli sauce.
- You can replace ground pork with ground beef.
The Urban Mrs http://theurbanmrs.com/
Here’s what the #SundaySupper group is cooking for Mother’s Day:
Mother’s Day Brunch:
Mother’s Day Entrees:
Mother’s Day Starters and Sides:
Mother’s Day Desserts:
Join the #SundaySupper conversation on Twitter Sunday, May 12th to celebrate Mother’s Day! We’ll tweet throughout the day and share recipes that celebrate moms. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join the chat. Check out our#SundaySupper Pinterest board for more delicious recipes and food photos.
Have I mentioned that Frederick is allergic to shrimp? It’s causing him discomfort and itchiness. I feel bad for him every time we eat out and he has to order a ‘special’ menu while the rest of us are enjoying our seafood menus. The same story also happened at home. Consequently, I rarely cook shrimp or shellfish, so we can enjoy the same meal together. Having said that, last weekend I found a bag of shrimp in our fridge. It’s been sitting there for many days. And I suddenly remembered the Kula Onion Dressing from Tutu’s Pantry that my family gave me. Recently, they went to Hawaii for holiday and came back bringing many goodies. I thought the dressing is a perfect match for the shrimp, especially since the Super Bowl is here. So, are you rooting for the game or the commercials?
Shrimp in a Blanket
- 10 pcs shrimps/prawns
- 5 pcs egg roll wrappers
- oil to fry
- 1½ tsp grated ginger
- 1/2 tsp sesame oil
- 1 tsp rice wine
- ¼ tsp maggi sauce
- dash of garlic powder
- 2 tsp fish sauce
- 12-1tsp fresh lemon juice
Sweet and Sour Sauce:
- 1 tbs vegetable oil
- ½ medium onion, chopped
- ½ tsp grated ginger
- ¼ cup finely diced pineapple
- 1/3 cup rice vinegar
- ¼ cup ketchup
- 2 tbs chili garlic sauce (recommended: Sriracha)
- ¼ cup sugar
- ¼ cup chicken broth
- 2 teaspoons cornstarch
- Defrost frozen shrimps. Clean and devein the shrimp, remove the head and body, but keep the tail. Set aside.
- Combine the marinade ingredients in a bowl and marinate the shrimp for 30 minutes. Pat dry and set aside.
- Cut the wrappers into 2 triangles.
- Roll the shrimp in a wrapper as directed in the image below:
- Deep fry in hot oil and serve with sweet and sour sauce.
- For Sweet and Sour Sauce: Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
- Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.
Please note that I use Kula Onion Dressing from Tutu’s Pantry in this image; however the sweet and sour sauce is also perfect for this recipe. Courtesy of Food Network.