Archive for category Thai
I don’t know about you, but I could eat chicken wings every night. It is one of the most versatile foods on the planet. There is almost no limit to what you can do with them. This recipe was contributed by my new blog mate, Bill.
This is another one of those wing recipes where you bake the wings and then toss them in the glaze before serving, much like the Buffalo Wing recipe I added a while ago.
Ingredients for Marinade
2 lbs party wings (these are trimmed and separated)
9 tbsp fish sauce
6 tbsp sugar
1.5 tsp white pepper
3 tbsp oil
Ingredients for Glaze
6 tbsp Sambal Oelek
6 tsp finely ground lime zest
3 tbsp lime juice
3 tbsp sugar
6 tsp minced garlic
6 tbsp minced ginger or ginger paste
Mix together the marinade. Place the wings in a resealable plastic bag, add the marinade and place in the refrigerator overnight.
Bake the wings in a preheated 425 degree oven for 20-25 minutes on each side, or until the wings are no longer pink in the center. Switch the oven onto “broil” and cook for an additional 5-7 minutes.
Whisk the “glaze” ingredients together. Place the cooked wings in a bowl, pour on the glaze, stir and serve.
I never understand recipes that call for you to marinate for two hours or overnight. Forget the whole two hours thing. It’s always overnight unless you’re up against the wall for time.
I suggest you plan properly because overnight marinating makes a huge difference in every single dish I’ve made. There is no comparison.
I don’t know how you feel about it, but when I buy shrimp that has been “cleaned,” they never seem to completely de-vein the shrimp. I always remove the vein even in the front of the shrimp, not just in the back. But hey, it’s up to you.
2 cups coconut milk
1/2 cup fresh Kaffir lime juice (Key limes are fine also)
1 tbsp lime zest
1/4 cup Thai fish sauce
5 tbsp Sriracha sauce (no substitute; it’s easy enough to get)
1 tbsp Tamarind paste
2 tbsp minced garlic
1 tbsp minced fresh ginger
1 tbsp pink Himalayan salt
2 tbsp fresh chopped cilantro
1 tbsp fresh chopped basil
24 jumbo shrimp (peeled and de-veined)
Olive oil for grilling
In a non-reactive bowl (like glass), mix the first eleven (11) ingredients. Place the shrimp and marinade in a zip-lock bag and marinate in the refrigerator overnight.
Prior to grilling, soak the bamboo skewers in cold water for at least one hour to prevent them from burning on the grill.
Brush the grill with olive oil to prevent the shrimp from sticking, then heat that baby up. Thread 4 shrimp onto each skewer and put the skewers on the grill. Baste liberally while grilling for 3 minutes on each side.
Serve hot with fresh lime halves.