Asian Eats (More Great Recipes to Enjoy)

(Our Dragon Bowls)

Welcome to Asian Eats

This is more of a casual Asian food page. Nothing fancy or difficult to make. Something fun to eat on a weekend where you want to make something nice, but not anything particularly complicated. You could even cook these recipes in addition to grabbing some ‘Take Out’ from the local Asian store, to eat in addition to.

I know that we will sometimes grab Fried Rice, Lo Mien, and Egg Rolls from the Asian Supermarket Buffet, while also creating something nice of our own making to eat with it at home.

Asian Food to me is something beautiful to eat on lovely Plates, Platters, Bowls, and eaten with Chopsticks or Asian Spoons.

There always seems to be a ceremony when eating Asian Food. I don’t know why I feel it? I just do!

Shiawasena Shokuji, and Kuaile De Chi!

(Happy Eating in Japanese, and Chinese)

Julie and Gordon

(We will be updating this page as time goes by with more Asian Eats.)

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Our Very Crowded Kitchen Counter with Egg Rolls and Sweet Chili Sauce, Pot Stickers and Shoyu

(The Egg Rolls were frozen and ready made, and we have given the recipes for Pot Stickers so many times on this website that we are skipping that write up here.)

Our Tuxedo Shrimp (Sesame Encrusted Shrimp) w/ Homemade Dipping Sauce

(Recipe Down Below)

Pot Stickers and Shoyu

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Crispy Chili Onion Shrimp

(Recipe Down Below)

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Korean Scallion Pancakes and our Crispy Chili Onion Shrimp

The Leftovers For Lunch the Following Day

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Recipes Start Here

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Here is another great picture of the food we made for this amazing meal.

We have the recipes down below for you to try yourselves.

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Preparing The Shrimp, and The Ingredients

Shrimp Ingredients:

~1 Lb. of Shrimp – deveined and washed
½ Cup Vegetable Oil
1 Cup Black and White Sesame Seeds
Sea Salt and Pepper to taste

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Here I am deveining the shrimp… basically taking out their intestinal track.

To do this simply slice about 1/3 of the way into the back of the shrimp from the head to the tail as
shown. Now, open the shrimp and you should see the black intestine. Carefully pull and remove this.
When completed, give them a good rinse under cold running water.

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Sauce for the Sesame Encrusted Shrimp,

(Tuxedo Shrimp)

Sauce Ingredients:

½ Cup Mayo
½ Cup Tahini
1 Tbsp. Mirin Sweet Cooking Rice Seasoning
1 Tbsp. Aloha Soy Sauce – or your own favorite
1 Tbsp. Rice Vinegar
1 Tbsp. Lime Juice – real limes are better if you have them
2 Tbsp. Freshly Grated Ginger
2 Tbsp. Sesame Oil

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In a medium sized bowl, add your Mayonnaise…

Then Tahini… this is the basis for making Hummus.

Now add your Mirin and Soy.

Then add your Rice Vinegar and lime juice.

Here I am using a spoon to remove the outer skin of the ginger. Also, be sure to cut off the exposed end
of the ginger where it was attached to the main root as it will be dry and likely not good.

Grate the ginger directly into the bowl.

Here is a nice picture of all the ingredients we have so far.

This is the Sesame Oil I used… it is very good! Add it to the bowl.

Use a whisk to blend all the ingredients. When done, set aside in the refrigerator. This will easily last a
few days if made ahead of time.

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Now for the shrimp. In a large bowl add your deveined Shrimp, the Vegetable Oil, and Sea Salt.

Then add your freshly ground black pepper. Preheat your oven to 400’F.

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Shrimp Ingredients:
~1 Lb. of shrimp – deveined and washed
½ Cup Vegetable Oil
1 Cup Black and White Sesame Seeds
Sea Salt and Pepper to taste

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Toss the shrimp around with the oil coating them well.

Coat only one side of the Shrimp with the Sesame Seeds.

Place the Shrimp on an aluminum foil topped baking sheet, we used a pizza pan, as shown.

Here are all the Shrimp after they have been dipped.

Place your Shrimp into the oven and bake them for about 15 min. or until they are no longer opaque and
have turned white and firm to the touch.

Pictured above, are what they will look like when done!

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Here we decided to try these Korean Pancakes filled with Scallions.

They were delicious!

We just followed the package instructions.

More pictures of the ingredients and tools I used for this recipe.

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Add Some Oil to a Pan…

When the oil is hot, add your pancake and cook as directed.. or a few minutes on each side.
Basically, when they have browned like the picture, turn them over.

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Here are the Shrimp we used for the Spicy Chili Onion Shrimp. These Shrimp also must be deveined. To
do this, remove the legs and peel away the Shrimp’s outer shell. Then remove the black intestine as
done in the previous recipe.

We found this in the grocery store and thought we would try it on shrimp… it worked great!

Start by adding a few Tablespoons of Vegetable Oil into a medium sized pan heated to medium heat.

When the oil is hot, add your pancake and cook as directed.. or a few minutes on each side.
Basically, when they have browned like the picture, turn them over.

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Add a few heaping Tbsp. of the Spicy Chili Onion Crisps into the pan. This recipe doesn’t need any oil as
the ingredient has oil in it.

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Now add your Shrimp to the pan and mixing the shrimp into the Spicy Chili Onion Crisps.

Here I am continuing to mix the Spicy Chili Onion Crisps with the shrimp.

The color of them looks
amazing.

Cook the Shrimp for about 3 to 4 min. on both sides or until the shrimp turn white and are firm to the
touch. I am also cooking another Korean Pancake while cooking the shrimp.

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When the shrimp are fully cooked, remove them and place them and all the Spicy Chili Onion Crisps
from the pan on top.

Here you see I cooked the Korean Pancakes, some Pot Stickers, a few Egg Rolls, and at the end are the
Sesame Encrusted Shrimp. What an amazing meal for two… with plenty of leftovers.

We hope you too will enjoy these recipes as much as we did cooking them.

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If you would like to view our other Asian pages:

Click Here For: Whann Way Asian

AND,

Click Here For: Whann Way Asian, E Ho ‘Omau (Continues)

AND,

Click Here For: Julie Loves Asian

AND,

Click Here For: Asian Edible Gifts

AND,

Edible Gifts of the Asian Variety

(Note: Edible Gifts of the Asian Variety is the same post as Asian Edible Gifts. I have both listed here for accuracy, but one is a Page and the other is considered a Post. Confusing, I know.)

AND,

Click Here For: Our Asian Easter