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Sweet and Sour Shrimp (4 pictures)
Village Idiot
Posts: 6,959
It seems the wok fad of a couple of months ago has faded. However, I had the yen for it after being in Italy for two weeks. So, I decided to make Sweet and Sour Shrimp, using my Sweet and Sour Pork recipe. Worked great.
I knew it was going to be a gourmet meal when I had to use a top shelf starter because my usual lighter stuff was out.
I had Pam (Mrs. W to you, Grif :-) use the deep fryer to fry the shrimp and the egg rolls. I do not do deep frying on the egg.
However, I do like stir frying, so I made the Sweet and Sour Shrimp on the wok.
Finally, at the table. We had egg rolls that I had made a few months ago from the old Time Life series on Cooking - Chinese Cooking, and then froze. They don't make egg rolls anymore like they used to, and this recipe is like the old days.
__________________________________________
Dripping Springs, Texas.
Just west of Austintatious
Comments
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Looks awesome VI! Funny you mention the wok craze fading. I was just thinking that the other day. I use the wok once a week most weeks but rarely post the cook...usually just a simple stir fry.
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Looks fabulous!
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That looks awesome! Perfect presentation too.
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Nice job VI. You're making me hungry!2 Large Eggs and no chickens. How's that work?
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One day I'll acquire the ability to plate food like the masta!!! Strong Work VI!!Just a hack that makes some $hitty BBQ....
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Looks greatWhere did you visit in Italy?
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Dan4BBQ said:Looks greatWhere did you visit in Italy?__________________________________________Dripping Springs, Texas.Just west of Austintatious
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That looks amazing. So, you flash fry the shrimp before you put them in the wok?XL,L,SWinston-Salem, NC
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What's the advantage over cooking the shrimp completely in the wok?
Flint, Michigan -
Fred19Flintstone said:
What's the advantage over cooking the shrimp completely in the wok?
That looks amazing. So, you flash fry the shrimp before you put them in the wok?
Yes. After it's fried and drained, it's added to the veggies in the wok.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Looks good, Gary. I've had nothing but MRE's for the last few days. :(Be careful, man! I've got a beverage here.
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Beautiful.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
travisstrick said:Looks good, Gary. I've had nothing but MRE's for the last few days. :(
______________________________________________I love lamp.. -
I still have a case of MREs left over from Katrina. Wonder what the shelf life is on the wet food.nolaegghead said:travisstrick said:Looks good, Gary. I've had nothing but MRE's for the last few days. :(
The maker says about 3 years I think but I've eaten 10 year old and they were fine. The new ones are very different than the ones you have. Much better. I ate them for 4 months straight in Afghanistan. I'm not a big fan.
From you batch, chicken with noodles are the best. It comes with m&m and the main meal is good.Be careful, man! I've got a beverage here. -
Our pantry is perpetually stuffed. I should get rid of them. They're safe to eat I suppose, just probably taste..uh, not so fresh. Maybe I'll drop them off at a tent city.
______________________________________________I love lamp.. -
I keep about 4 cases in my house. That's my version of doomsday prepping.Be careful, man! I've got a beverage here.
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In my day, we had C Rations. There were some that you'd starve to death before eating, and some you'd fight over. Lots of trading going on, as I recall.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot said:In my day, we had C Rations. There were some that you'd starve to death before eating, and some you'd fight over. Lots of trading going on, as I recall.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I think I still have my P38. Used to carry it on my keychain. I think I recall the best C ration was weiners and pork and beans? Time has faded my memory.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I Fired up the wok last week. I stopped at the begining of the Summer becasue of the Texas heat. My wife noticed sweat dripping into the wol as I cooked.
I just said it was adding extra flavor.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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I can remember in Boy Scouts the late 50's in Germany our Dads supplied them and they were made at the end of the War. Damn things might still be be good ( by good, not kill you).Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Gary truly outstanding cook and plating. WOW. At some time please put all your platings on a xxxxxx and send a post to it. Have from both forums. Bet I am not the only person who would find them interesting.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Thanks, Mickey. You weren't supposed to say anything nice until next year.I don't want to bore everybody with my pictures, but I think the one I like the best was my Cashew Chicken and Fried Rice. I think it smacks of Feng Shui.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Looks great VI!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Cast iron teapot? Does it impart any flavor. Do you season a teapot, or does that contaminate the tea?
You sure don't bore me with you presentations, they are truly artistic. I do set up and cook well, but don't have the pretty dishware that you have for the finish.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Doc,We've had the teapot for a long time, but it essentially looks like the one I found by googling. It is cast iron, but that doesn't add any flavor to the tea, plus it keeps it hot for a longer period of time.We didn't season it at all. It comes blackened and ready to use.Click here.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Doc_Eggerton said:You sure don't bore me with you presentations, they are truly artistic. I do set up and cook well, but don't have the pretty dishware that you have for the finish.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I've had a bottle of Everclear in the shop fridge for a few years, for some reason unknown, it appeared there. I use it as a solvent. I tried drinking some, but my body must remember some teenage run-in with the stuff that I don't. Almost puked. Just thinking about it makes me feel like hurling. Only remedy for that thought is some Kentucky bourbon.
______________________________________________I love lamp.. -
smokesniffer said:What do ya do with that Everclear???It's easy to make.1. Mix the lemon zest (no white pith) of 8 lemons with 750 ml of Everclear.2. Let stand for 1 month in a dark place (swirl every few days)3. Strain out zest4. Add 4 cups of water and 2.5 cups sugar (diluting makes it about 90 proof)5. Put in freezer (it won't freeze).We are fortunate in Texas, because the state allows 190 proof everclear. Some states, like California, put the max around 150 proof.Here is a picture I took just after mixing the zest and the everclear. One week later, the everclear is clear and more yellow.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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