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My Invention: Asian Shrimp Tapas

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Village Idiot
Village Idiot Posts: 6,959
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

  • JRWhitee
    JRWhitee Posts: 5,678
    edited March 2013
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    Nice looking cook but I got to say that is some nice finger nail polish Gary do your toes match?

    :))
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Village Idiot
    Village Idiot Posts: 6,959
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    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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  • chris123stock
    chris123stock Posts: 664
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    Looks good. May need to try those.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I think your title would be "scullion".... :D

    Looks good, very creative.
    ______________________________________________
    I love lamp..
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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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!


    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,102
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    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...)
    ______________________________________________
    I love lamp..
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  • U_tarded
    U_tarded Posts: 2,042
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    Glad you did that great cook vi
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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
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    Those look freakin awesome, Pam did a great job
    LBGE
    Go Dawgs! - Marietta, GA
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  • billyray
    billyray Posts: 1,275
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    @ 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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Knock 'em dead, Billyray !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    They look great -- gotta try them even if i burn the house down with a grease fire !!

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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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 :)
    Keepin' It Weird in The ATX FBTX
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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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
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  • TUTTLE871
    TUTTLE871 Posts: 1,316
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    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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  • ddegger
    ddegger Posts: 244
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    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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  • Mickey
    Mickey Posts: 19,674
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    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 & 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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  • SkinnyV
    SkinnyV Posts: 3,404
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    Deep frying so much better outdoors.
    Seattle, WA
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Anyone tried putting the DigiQ grate probe in a wok of oil?   That sounds like fun.
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 18,731
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    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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  • BOWHUNR
    BOWHUNR Posts: 1,487
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    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 Idiot
    Village Idiot Posts: 6,959
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    @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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  • Foghorn
    Foghorn Posts: 9,834
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    "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!

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • hartofatiger
    hartofatiger Posts: 204
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    That is perfect!

    GEAUX TIGERS!!!!!!!!!

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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Yum!! Well that does it ....the mini will be doing that cook.. Looks fantastic sous chef and chef.
    Large, small and mini now Egging in Rowlett Tx
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  • Little Steven
    Little Steven Posts: 28,817
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    Wow! Talk about fusion cuisine

    Steve 

    Caledon, ON

     

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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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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 also find me on Facebook, Instagram, and Twitter.
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  • henapple
    henapple Posts: 16,025
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    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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  • caliking
    caliking Posts: 18,731
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    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 Idiot
    Village Idiot Posts: 6,959
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    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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