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Spicy Shrimp and Scallop Wok 4-4-12
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Doc_Eggerton
Posts: 5,321
Wanted something different so we wok'ed tonight. Basic shrimp and scallop kung pao, with the addition of African peri-peri. The small shake on the paper towel is on third of the peri-peri dose. We will heat it up a little more next time with four shakes, but that stuff is sneaky and it is easy to over do.
Forgive some blurry pics, I lack sufficient arms to both cook and effectively take pictures.
Forgive some blurry pics, I lack sufficient arms to both cook and effectively take pictures.
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
Comments
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Do you close the lid when using the wok?
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Not until it is done.
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 -
That looks killer Doc!!
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Nicely done, Doc. I could go for some of that right now. Unfortunately, we are leaving for the ranch in a few hours, but when we get back, stir fry will be on the menu next week.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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What kind of gasket do you have on that thing? It looks like the stock one from the photo but I doubt it could survive that kind of flame.
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It is a stock one, and it was toast by the 4th cook. I works fine with just the debris of the gasket left.
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
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