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Asian Crispy Shrimp with Cabbage & Cocktail Punch

Chef Brooks whips up a great crispy shrimp recipe and cocktail.
Asian Crispy Shrimp with Dressing and Cabbage
Cocktail Punch

Asian Crispy Shrimp
Ingredients
1 lb. 16-20 ct. shrimp, peeled & deveined
Argo Cornstarch
Oil
Lettuce
Scallions, chopped

Dressing
Ingredients
½ cup mayonnaise
1 teaspoon Hoisin sauce
1 tablespoon Sambal
1 teaspoon Sriracha

Make
•First make dressing: in a bowl mix mayonnaise with Hoisin Sauce then add Sambal and Sriracha sauce.
•Dredge shrimp in Argo Cornstarch and place in fryer until lightly brown. Drain on paper towel.
•Place shrimp in a bowl and coat with the sauce.
•Serve in a lettuce lined bowl and top with chopped scallions before serving.

Cabbage Side Dish
Ingredients
1 head Napa cabbage, chopped
1 tablespoon Crispy Asian Shrimp Dressing

Make
•Make sure cabbage is chopped and place in bowl. Add dressing and toss to coat. Serve as side.

Cocktail Punch
Ingredients
1 ½ oz. vodka
1 ½ oz. Citrus rum
1 oz. peach schnapps
1 oz. strawberry daiquiri mix
1 oz. Orange Strawberry Sunny Delight
Top with Sprite
½ lemon, garnish

Make
•Add ice to shaker and serving glass.
•Add vodka, citrus rum, peach schnapps, daiquiri mix and Sunny Delight. Lid and shake to combine.
•Pour into serving glass, top with Sprite, garnish with ½ a lemon and serve.
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