April 26, 2008

The glorification of Sriracha...

comes in many forms—drenching every meal in my beloved hot sauce, keeping a precious bottle in my room allowing easy access with the swipe of a hand, and incorporating it into my recipes. I particularly love spicy foods in the upcoming warm weather; there’s just something so seductive and passionate about playing with fire. For a dinner with Mickey, I fed the fire with fire and made Spicy Shrimp and Corn Fritters, Chili Bean Paste Toast, and Lychee Mango Mascarpone Cream (to put out the fire).

Fritter mix in the raw.

Spicy Shrimp and Corn Fritters

1/2 cup canned corn
1/2 cup chopped green onions
1 tsp chili powder
1 tsp Sriracha
1 tsp minced garlic
1 tsp white pepper

1/2 cup chopped shrimp
1 egg
1/2 cup flour
1/4 tsp baking powder
2 Tbsp water

Vegetable oil

Place corn, green onions, chili powder, shrimp, sriracha, garlic, white pepper, salt and egg in a bowl. Add flour, baking powder, and water and mix until just combined. Heat a large pot with 1/8th inch of oil in the bottom.
When the oil is hot, put a large spoonful of batter in the pot. Use a spoon to form little balls. Cook over medium heat just until the bottoms are well colored (4-5minutes). Turn and cook the other side until golden. Serve with Sweet and Spicy Sauce.

Holes filled with egg yolk.

Chili Bean Paste Toast

4 minced garlic cloves
1 Tbsp crushed red pepper
1 tsp minced ginger
1 Tbsp Sriracha
1 Tbsp bean paste
1/4 cup chopped portobello
4 sliced potato bread
2 egg yolks
1/2 cup shredded cheddar

Heat skillet on high and quickly cook Portobello in oil. Stir in 1/2 of the chili bean paste.
Preheat oven to 450 degrees F. Lightly spray baking pan. Cut potato bread into a circular shape. Stack two slices of bread together. Hollow out an indentation in each bread slice large enough to hold an egg yolk. Leave a sufficient cushion of bread surrounding the indentation to avoid leakage. Place the bread on prepared baking sheet. Place two egg yolks in each bread indentation. Place the shredded cheddar and spread chili bean paste over the entire slice of bread. Place the bread in the oven and bake for 10 minutes. Remove from oven and, using a spatula, place each bread slice on an individual serving plate. Sprinkle the top with scallion garnish.

Lychee Mango Mascarpone Cream

8 ounces mascarpone
1 Tbsp sugar
1/2 cup heavy cream
1/2 cup lychee syrup
1 can lychee
1 cubed mango

Beat mascarpone, sugar, and cream until a nice whipped cream forms. Add in syrup and continue beating until thick. Spoon lychee cream into dishes and top with lychee slivers and cubed mango. Place in refrigerator for about an hour before serving.

This jokester did not enjoy my mascarpone.

Good thing he brought a present. Thanks.

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