My Invention: Asian Shrimp Tapas

Village Idiot

... for lack of a better name.

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

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.

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

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

JRWhitee

Nice looking cook but I got to say that is some nice finger nail polish Gary do your toes match?

)

Village Idiot

As I've said many times, Pam is the master chef ... I am only the lowly kitchen ****. 

chris123stock

Looks good. May need to try those.

nolaegghead

I think your title would be "scullion"....

Looks good, very creative.

The Cen-Tex Smoker

very cool Gary. Nice.

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

nolaegghead

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...)

Village Idiot

Actually, I do not like deep frying on the Egg, and I have said that in several threads.  However, I wanted Mickey to be proud of me for frying on my mini, and also I couldn't have posted here if done on the stove.  

I just risked my life for this forum.

U_tarded

Glad you did that great cook vi

SmokinDAWG82

Those look freakin awesome, Pam did a great job

billyray

@ 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.

Village Idiot

Knock 'em dead, Billyray !

Charlie tuna

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

The Cen-Tex Smoker

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

Fred19Flintstone

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

TUTTLE871

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.

ddegger

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? 

Mickey

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.

SkinnyV

Deep frying so much better outdoors.

nolaegghead

Anyone tried putting the DigiQ grate probe in a wok of oil?   That sounds like fun.

caliking

Those look good. Sort of a whole shrimp lumpia.

BOWHUNR

C'mon VI.  There is a smear on the inside of your chili sauce bowl.   Seriously though, your cooks and photos are some of my favorites on the forum.  Can I ask what camera you use?

Mike

Village Idiot

@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.

Foghorn

"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!

hartofatiger

That is perfect!

Austin Egghead

Yum!! Well that does it ....the mini will be doing that cook.. Looks fantastic sous chef and chef.

Little Steven

Wow! Talk about fusion cuisine

NecessaryIndulg

Fantastic, VI!  :-bd

henapple

from the title I figured you were saying you invented Asia or shrimp...

caliking

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?

Village Idiot

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.