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Chef John's Shrimp Toast
Appetizer Chinese

Chef John's Shrimp Toast

4.3

Prep
20 min
Cook
4 min
Total
84 min

Instructions

  1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
  2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
  3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Thai Lettuce Cups with Red Curry Potatoes
Appetizer

Thai Lettuce Cups with Red Curry Potatoes

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
  2. 2 Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
  3. 3 Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

By Potato Goodness

Thai Chicken Wings
Appetizer Thai

Thai Chicken Wings

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
  3. 3 In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

By Lauren Billings

Thai-Style Grapefruit and Prawns
Appetizer Thai

Thai-Style Grapefruit and Prawns

4.0

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shrimp, and return to a boil. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Drain and set aside to cool.
  2. 2 Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl. Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.

By Swiss Phil

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
Appetizer Asian

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

4.0

Prep
Cook
Total

Instructions

  1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
  2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
  3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
  4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Chef John's Spicy Shrimp Cakes
Appetizer Asian

Chef John's Spicy Shrimp Cakes

4.8

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
  2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
  3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Vietnamese Golden Chicken Wings
Appetizer Southeast Asian

Vietnamese Golden Chicken Wings

3.9

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  3. 3 Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.

By Nelson_Huynh

Vietnamese Fresh Spring Rolls
Appetizer Southeast Asian

Vietnamese Fresh Spring Rolls

4.7

Prep
45 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
  3. 3 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
  4. 4 Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.
  5. 5 Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.
  6. 6 Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.
  7. 7 Combine hoisin sauce and peanuts in a separate small bowl; set aside.
  8. 8 Serve spring rolls with both sauces for dipping.

By Paula

Spring Rolls
Appetizer Thai

Spring Rolls

4.5

Prep
90 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Soak the vermicelli 30 minutes in warm water; drain.
  2. 2 In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
  3. 3 One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
  4. 4 In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
  5. 5 Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

By SALLYCOOKS

Chef John's Crab Rangoon
Appetizer Asian

Chef John's Crab Rangoon

4.4

Prep
30 min
Cook
3 min
Total
110 min

Instructions

  1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
  2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
  3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
  4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich

Shrimp Lo Mein with Broccoli
Chinese

Shrimp Lo Mein with Broccoli

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
  2. 2 Meanwhile, mix together soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ginger in a small bowl until sugar dissolves; set sauce aside.
  3. 3 Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they begin to turn reddish-pink, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook and stir until vegetables begin to soften, 3 to 5 minutes. Stir in garlic and cook for 30 seconds.
  4. 4 Push shrimp and vegetables to one side of the skillet. Cook eggs in the clear space in the skillet, scrambling lightly, until no longer wet, 3 to 5 minutes. Stir together cooked eggs, shrimp, and vegetables until combined. Add spaghetti and sauce; cook and stir until hot and evenly mixed, about 2 minutes more.

By Allrecipes Member

Chinese Glass Noodle Soup
Dinner Chinese

Chinese Glass Noodle Soup

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Soak bean threads in a large bowl of hot water to cover until soft, about 15 minutes; drain then cut into bite-sized lengths. Divide noodles among 4 serving bowls.
  2. 2 Meanwhile, bring chicken broth, lemongrass, ginger, and garlic to a boil in a large saucepan. Reduce heat to medium-low; simmer until fragrant, about 15 minutes. Add chicken and shrimp; simmer until chicken is cooked through, 3 to 5 minutes. Stir in lime juice and fish sauce. Ladle soup over noodles; top with jalapeño slices and cilantro.

By Marcia

Congee
Lunch Chinese

Congee

4.7

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
  2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
  3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

By Mark Miller

Chinese Take-Out Shrimp with Garlic
Dinner Chinese

Chinese Take-Out Shrimp with Garlic

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
  2. 2 Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

By KMOMMYZ

Vietnamese Dipping Sauce
Southeast Asian

Vietnamese Dipping Sauce

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Nuoc Cham (Vietnamese Spicy Dipping Sauce)
Southeast Asian

Nuoc Cham (Vietnamese Spicy Dipping Sauce)

5.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
  2. 2 Stir lemon juice into the cooled liquid.

By CJ

Delicious Mustard Greens
Dinner

Delicious Mustard Greens

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

By Patrick

Sous Vide Cauliflower
Dinner Asian

Sous Vide Cauliflower

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat water in a sous vide vessel to 185 degrees F (85 degrees C).
  2. 2 Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl; toss to coat. Place mixture into a sous vide bag and vacuum seal.
  3. 3 Cook cauliflower mixture in preheated water bath until tender, about 40 minutes.

By Scootir

Striped Bass Seared with Honey and Ouzo
Dinner

Striped Bass Seared with Honey and Ouzo

3.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
  2. 2 Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
  3. 3 Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.

By sharonm

Curry Pineapple Fried Rice
Dinner

Curry Pineapple Fried Rice

4.4

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes. Set rice aside.
  2. 2 Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
  3. 3 Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent, about 5 minutes.
  4. 4 Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.

By stannius

Grilled Mahi Mahi in Thai Coconut Sauce
Thai

Grilled Mahi Mahi in Thai Coconut Sauce

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a grill pan over medium heat.
  2. 2 Stir coconut milk, 2 tablespoons each cilantro and green onions, lime juice, garlic, ginger, and fish sauce together in a saucepan; bring to a boil.
  3. 3 Brush mahi mahi fillets with enough sauce to coat; place into the hot grill pan. Cook until fish flakes easily with a fork, about 7 minutes per side.
  4. 4 While the fish is cooking, cook remaining sauce at a boil until slightly thickened, 3 to 4 minutes. Remove from the heat and keep warm until fish is done.
  5. 5 Transfer fish to a serving platter. Drizzle warm sauce over top and garnish with remaining cilantro and green onions.

By Chris Denzer