Asian Appetizers- Superbowl Night!

Felt like having some fun and making some interesting apps for the Superbowl! I was going to bring it some for the gang, but ended up eating most of it at home. The coconut shrimp was fun and delicious- a nice fried, battery app that I was craving. Used "Ginger Peoples" sauce for dipping. Fresh roles were very good too- the fresh mint and basil were key here, and I could have used even more mango, but very refreshing and tasty. The chicken satay was excellent- a great marinade, and when you take a bite with the peanut sauce you are in heaven. We also made some Asian wings for the game- because what's a Superbowl without wings?


Fresh Rolls
Makes about 10 rolls

Ingredients:
round rice paper wrappers, available at Whole Foods or Asian markets
rice vermicelli noodles
a small/medium sized bowl of each:
1 thinly sliced mango
thinly julienned carrot
thinly sliced scallions
thinly sliced red peppers
cilantro, mint and basil
(optional) cooked shrimp

How to make:
Cook the noodles according to package. Lay out ingredients in bowls, including cooked noodles.  Optional cooked shrimp in another bowl.  Then have out a bowl of warm water that will soften the rice papers.  

Put paper in water for about ten seconds and then put on a plate, careful not to damage it too much.  To make a roll, put ingredients in center of roll and not too close to the edges.  Start with noodles and put in the rest of ingredients according to preference.  

To roll, fold in edges, then using thumbs and forefingers, roll one side toward the other, as if you were making a burrito.  Make it nice and tight.  If it breaks, just soften another wrapper and use that.


Coconut Shrimp
4 servings

ingredients:
1 lb. pealed and deveined shrimp
corn starch
eggs
dried coconut
dipping sauce- recommended Ginger Peoples “Sweet Ginger Chili” sauce

How to make:
Put out 3 bowls, one with ample corn starch, one with a beaten egg, and one with dried & sweetened coconut shreddings.  Dip the shrimp in corn starch, then the egg, then the coconut.  Be sure to cover the shrimp fully each time you dip.  It will become glue-like and will absorb the coconut.  Feel free to dip it again in the egg and then the coconut to make it an extra-crispy batter (recommended).

Heat a couple inches of vegetable oil in a large skillet on medium heat.  When the oil is hot, put a few shrimp on.  Turn over when the outside is brown and crispy.  Watch carefully because the sugar and the coconut make them burn.  


Chicken Satay with Peanut Sauce
4 servings,16 pieces of boneless chicken breast

Ingredients for Marinade:
2 T curry powder
2 T butter
1 cup coconut milk
1 t salt
1 t black pepper
1 t chopped garlic
1 T chopped coriander roots

Stir and let chicken sit in marinade for a few hours

Peanut Sauce:
¼ cup peanut butter (natural, no sugar added)
1 T maple syrup
2 T soy sauce or tamari
1 T rice vinegar
2 cloves crushed garlic
½ T red pepper flakes
about ¼ hot water to thin sauce

Combine all ingredients in a bowl or blender and mix well. May take some effort to dissolve all peanut butter into water, but eventually it will dissolve.

To Cook Satay:
Preheat broiler or grill.  Thread the strips of chicken on skewers and broil, turning until just done. Be careful not to overlook. Serve with peanut sauce.