Recipes...

you'll be beggin the chef for more
Coconut Shrimp

Coconut Prawns

  • 21/25 Shrimp (peeled & de-veined, tail on)
  • Flour (to coat shrimp)
  • Tempura Batter
  • Coconut flakes

Prepare tempura batter. In a separate bowl, coat shrimp in flour. Dip the floured shrimp into tempura batter. Transfer to a plate of coconut flakes. Coat the shrimp on both sides with flakes. Use pressure to imbed the coconut onto the shrimp. Deep-fry the coconut shrimp until golden brown. Serve with your favorite dipping sauce. We suggest something slightly sweet with a little spice.

Thai Peanut Sauce

Teriyaki Marinade (for either Teri Beef or Shoyu Chicken)

  • 4 cups Soy Sauce
  • 4 cups Sugar
  • 3 Cloves Garlic
  • 1 Finger Ginger (smashed)

Mix all ingredients together in a large bowl. Be sure that sugar dissolves completely. Add thinly sliced beef or chicken thighs (recipe will marinate up to 3 pounds of meat). For best flavor results, refrigerate overnight.

For Beef, grill over an open flame until done (about 4 minutes each side).

For Chicken, place in a large baking dish and cook in a 400 degree oven for about 45 minutes or until done.

Thai Style Mein Noodles

Thai Style Chow Mein Noodles

  • 2 oz. Carrots
  • 2 oz. Celery
  • 2 oz. Onions
  • 2 oz. Bean sprouts
  • 5 oz. Chow Mein Noodles
  • 1 oz. Thai Peanut Sauce

Saute all vegetables together with a little bit of sesame oil. Add noodles and continue to sauté a little longer. Finish off by adding the Thai Peanut Sauce (recipe below) and tossing together well.

 

Thai Peanut Sauce for Chow Mein Noodles (and others)

  • 1 1/2 pounds Creamy Peanut Butter
  • 1/2 cup Sesame oil
  • 1/2 cup Garlic Chili paste
  • 1/2 cup Sugar
  • 1/8 cup Sesame seeds
  • 1/8 cup Worcestershire sauce
  • 1/4 cup Soy sauce
  • 1/2 ounce Ginger

Mix all ingredients together until smooth. Use as a dipping sauce or stir-fry sauce.