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My Invention: Asian Shrimp Tapas

Village IdiotVillage Idiot Posts: 6,951
edited March 2013 in EggHead Forum
... for lack of a better name.

Shell and devein, then score the bottom every 1/4" or so to flatten the shrimp out.

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Marinate shrimp for a few hours in your favorite Asian marinate (soy sauce, ginger, garlic, sesame oil, sweet chile oil, etc)
Then, cut a spring roll wrapper in half, and roll up shrimp with a slice of jalapeno and green onion.

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Ready for frying.  Heat wok (or fryer) to 350 and fry tapas.

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Eat.  This is with homemade wonton soup (wontons home made and chicken stock home made), and sweet chile sauce for dipping.

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__________________________________________

Dripping Springs, Texas.
Just west of Austintatious

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Comments

  • JRWhiteeJRWhitee Posts: 2,618
    edited March 2013
    Nice looking cook but I got to say that is some nice finger nail polish Gary do your toes match?

    :))
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Village IdiotVillage Idiot Posts: 6,951
    As I've said many times, Pam is the master chef ... I am only the lowly kitchen ****. 
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Looks good. May need to try those.
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  • nolaeggheadnolaegghead Posts: 14,197
    I think your title would be "scullion".... :D

    Looks good, very creative.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • very cool Gary. Nice.

    I would be nervous with that much oil over an open fire. I'm not that steady!



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  • nolaeggheadnolaegghead Posts: 14,197
    CT - you need more bourbon to steady that hand for a dangerous oil-over-fire cook like VI.  (hmmm...his wife has him work the oil fire, must have a good life insurance policy...)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • U_tardedU_tarded Posts: 1,280
    Glad you did that great cook vi
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Those look freakin awesome, Pam did a great job
    LBGE
    Go Dawgs! - Marietta, GA
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  • billyraybillyray Posts: 1,122

    @ Village Idiot I'm going to do your Kalbi Korean Beef recipe on Skirt steak at the Eggs by the Bay Eggfest in June.

    The Cen-Tex Smoker I'll be doing a Top Sirloin roast Santa Maria style, also. I know you're not a big fan of Tri-Tip, but you'll have to try this, see ya there.

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • Village IdiotVillage Idiot Posts: 6,951
    Knock 'em dead, Billyray !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Charlie tunaCharlie tuna Posts: 2,191

    They look great -- gotta try them even if i burn the house down with a grease fire !!

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  • billyray said:

    @ Village Idiot I'm going to do your Kalbi Korean Beef recipe on Skirt steak at the Eggs by the Bay Eggfest in June.

    The Cen-Tex Smoker I'll be doing a Top Sirloin roast Santa Maria style, also. I know you're not a big fan of Tri-Tip, but you'll have to try this, see ya there.

    Oh I like it.Any great cut of steak grilled over oak is right in my wheelhouse. I've just never had one or done one that was something out of the ordinary. Hopefully you can enlighten me :)

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  • VI, these look out of this world!  Bookmarked!  My compliments to the master chef and her lowly kitchen beotch!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • TUTTLE871TUTTLE871 Posts: 1,316
    I have been curious if there is any benefit of deep frying on the egg except a massive grease fire.

    I have thought about it a few times but have not crossed that line yet.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • ddeggerddegger Posts: 244
    TUTTLE871 said:
    I have been curious if there is any benefit of deep frying on the egg except a massive grease fire. I have thought about it a few times but have not crossed that line yet.
    Ive been wondering the same..... wanting to get some fish outside but afraid of the obvious. Any experience or tips? 
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  • MickeyMickey Posts: 16,410
    I'm as proud of you as I was Travis when he took his first steps. Gary I bet you use it more this summer. Oysters and fish without heating kitchen. I use it all the time to fry now. Just the Mini, not the Large.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • SkinnyVSkinnyV Posts: 2,651
    Deep frying so much better outdoors.
    Seattle, WA
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  • nolaeggheadnolaegghead Posts: 14,197
    Anyone tried putting the DigiQ grate probe in a wok of oil?   That sounds like fun.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • calikingcaliking Posts: 6,941
    Those look good. Sort of a whole shrimp lumpia.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BOWHUNRBOWHUNR Posts: 1,447
    C'mon VI.  There is a smear on the inside of your chili sauce bowl. :D  Seriously though, your cooks and photos are some of my favorites on the forum.  Can I ask what camera you use?

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • Village IdiotVillage Idiot Posts: 6,951
    @Bowhunr Thanks for pointing that out.  How sloppy of me.  I licked the side of the bowl to clean it up.  Check the photo again.

    I use a Nikon D600. It's the first FX format digital SLR that is anywhere near in the price range of a consumer. I can also use most of my older DX lenses. Prior to the D600, you couldn't use a DX lens on an FX camera.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • FoghornFoghorn Posts: 2,482

    "I just risked my life for this forum."

    No more so than you did riding your Vespa across the highways of Texas to join us in Salado.  Your martyrdom seems to know no bounds.  All hail VI!

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • That is perfect!

    GEAUX TIGERS!!!!!!!!!

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  • Austin  EggheadAustin Egghead Posts: 3,342
    Yum!! Well that does it ....the mini will be doing that cook.. Looks fantastic sous chef and chef.
    Eggin in SW "Keep it Weird" TX
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  • Little StevenLittle Steven Posts: 27,320
    Wow! Talk about fusion cuisine

    Steve 

    Caledon, ON

     

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  • Fantastic, VI!  :-bd
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • henapplehenapple Posts: 14,416
    from the title I figured you were saying you invented Asia or shrimp...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • calikingcaliking Posts: 6,941
    VI, it looks like the handle of your wok has an arc where the handle connects to the bowl of the wok.

    Are you able to lower the dome without much of a gap left? Or is there no point in wondering since there is little point in closing the egg during a wok cook?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Village IdiotVillage Idiot Posts: 6,951
    caliking said:
    VI, it looks like the handle of your wok has an arc where the handle connects to the bowl of the wok. Are you able to lower the dome without much of a gap left? Or is there no point in wondering since there is little point in closing the egg during a wok cook?
    @caliking The wok fits in the mini like it was made for it.  I never lower the dome when using the wok so I wouldn't know how much gap it leaves.  
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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