Sandbagger's Wok Shrimp

mollyshark · February 2006

Ok...I had it and lost it or didn't have it and never lost it or something, but I have the wok, I have wok ring, I have a modicum of hunger being inflammed by this Danish Aquavit (Go Denmark). What I do NOT have is the recipe for that fabulous shrimp from Fredericksburgfest (oops, we were working, it wasn't a fest).[p]Is it here somewhere? Anyone..anyone?[p]Thanks.[p]mShark

BajaTom · February 2006

mollyshark,
Where did you get your wok ring? I have the wok but no ring. Thanks in advance for the info. Tom

mollyshark · February 2006

BajaTom,[p]Sandbagger made it for me! I'm special. Actually I think he made them for everyone who cooked at Fredericksburg(fest). Not sure.[p]mShark

Spring Chicken · February 2006

mollyshark,
Yep, made me one too. Used it twice already. Let's just say we're still learning. But one thing's for sure, I'm going to be wok'n egg-roll'n a lot in the future. [p]By the way, a Google search put me on to this site. Very good recipes and advice.[p]Spring "Wokit Scientist" Chicken
Spring Texas USA
[p]
[ul][li]Wok recipes[/ul]

Sandbagger · February 2006

<p />BajaTom, here is a pic. of the wok ring. It's not hard to make, any metal fab shop can make one for you, if they can roll a ring. Ask that question first. Just take them your wok, fire ring and a copy of the picture and you should be good to go. Or, email me and I can send you instructions if you have access to a welder and roller, or would like me to make one for you....[p]I am in the process of making a ring for my turkey fryer.....now that should be some fast and high temp woking.[p]Tom

thirdeye · February 2006

Sandbagger,[p]I've been thinking the same thing. My propane one burner only gets used for Dutch oven chili cooks, steaming clams and crabs and with my big pressure canner. We have a new sporting goods store with a big cooking section. They have the biggest woks' I have ever seen. I need to measure one, but those suckers look to be 24" at the top.[p]~thirdeye~

Sandbagger · February 2006

thirdeye, I stopped by a bbq shop earlier in the week and they had a gas wok set-up for about $200. Weeee bit pricey for me.[p]Here is the Acemart link for super size woks....26 incher for $28 plus S/H...[p]I might need to start buying a bigger bag of rice, :<)[p]Tom

[ul][li]http://www.acemart.com/search.php?Query=wok[/ul]

Clay Q · February 2006

Sandbagger,
Eastman has a big kahuna wok setup, gas fired. Their woks look good also. eastmanoutdoors.com I have a stainless wok,22 incher but food sticks to it, I like my 13" cast iron the best so far. Made Napa cabbage stir fry with sweet/sour sauce, then pan fried walleye, all on the lava bucket insert tonight. My 12" cast iron skillet locks in the 3 support arms of the lava bucket for the fish fry. Did not plan it, lucky happening. (artist say "happy accident")
Clay

Sandbagger · February 2006

ClayQ, did you put oil in the wok for frying... I have been contemplating that for some time to do fried pickles and other small stuff, but I keep remembering LawnRanger's test run several months ago.[p]Whatcha put on the walleye. I have several fillets in the freezer. I grew up in Fondy, ah yes, Friday Fish Fry's - nothing better than the fresh water lake perch....[p]Tom

Clay Q · February 2006

Sandbagger,
I use the wok for the sweet/sour cabbage stir fry then switched to the skillet for the pan fried walleye. I used ghee, clarified butter to pan fry fish because regular butter with milk protein burns at high temps. This walleye is a classic here in Wisconsin- simply pan fry over a hot fire with oil or fat- one tablespoon per filet. First flesh side down for a minute then flip to skin side down then season with salt and pepper, cook until flesh is opaque and edges turn crispy, don't over cook. These Canadian filet's were melt in the mouth. I love 'em.
Clay

Sandbagger's Wok Shrimp

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