pork sausages baised in cider with apples and juniper
| General Recipes
Cooking receipe to make pork sausages baised in cider with apples and juniper under category General Recipes. You may find some video clips related to this receipe below.pork sausages baised in cider with apples and juniperdelia smith6 large pork sausages weighing about 450g preferably outdoorreared
[ read more ]
Apricot Drops
| Christmas Recipes
Cooking receipe to make Apricot Drops under category Christmas Recipes. You may find some video clips related to this receipe below.Recipe By : Janet BrewingtonServing Size : 1 Preparation Time :0:00Categories : Cookies Holiday Amount Measure Ingredient --
[ read more ]
green parsley mash
| General Recipes
Cooking receipe to make green parsley mash under category General Recipes. You may find some video clips related to this receipe below.green parsley mash900g desiree or king edward potatoes peeled and steamed (qv mashed potato)50g fresh curly parsley150ml milksalt and freshly milled black pepperWhil
[ read more ]
duck breasts with rosemary sauce
| General Recipes
Cooking receipe to make duck breasts with rosemary sauce under category General Recipes. You may find some video clips related to this receipe below.duck breasts with rosemary sauceAn easy way of cooking duck breasts for parties: briefly roast them in advance slice them when they are cool and warm t
[ read more ]
Ingredients
1 1/2 lbs contessa jumbo shrimp
1 bunch scallion, cut into 1-inch pieces
1 cup gosling’s golden rum, divided
2 cups rice flour
2 tablespoons szechwan pepper, ground
1 tablespoon minced ginger
2 mangoes, peeled, sliced
kosher salt & freshly ground black pepper
canola oil (for cooking)
Directions
1In a large bowl, marinate the shrimp and scallions in 1/2 cup rum for 20 minutes.
2In a shallow dish, combine rice flour and Szechwan peppercorns and season with salt.
3Drain shrimp and scallions, reserve the rum marinade, and toss the shrimp and scallions to coat in rice flour mixture.
4In a wok over high heat, add 1-inch of oil and shallow-fry the shrimp and scallions until medium rare, about 5 minutes. Transfer to a paper towel-lined plate.
5Pour off the oil, wipe out the pan with a paper towel, and add enough oil to coat and stir-fry ginger and mango.
6Add back shrimp and scallions, cook through, about 2-3 minutes, and flambe with a few tablespoons of reserved rum.
7Let flames die down and alcohol cook out.
8Serve over white-brown rice combo.
View related video clips
[tubepress mode=’tag’, tagValue=’Wok-Stirred Drunken Contessa Shrimp and Mango by Ming Tsai’]
