Crispy Salted Shrimp

After eating a delicious preparation of “Salt and Pepper Prawns” at a P.F. Chang’s restaurant, I decided to see if I could re-create a similar entrée at home without resorting to unusual or special ingredients. And, I was surprised at how easy it was to make a recipe adaptation. P.F. Chang’s continues to be one of our favorite restaurants with an Asian-inspired theme. The creative flavors — hot, spicy, sweet and sour — and attractive presentation of the food always make a pleasing and memorable meal. We like to visit the restaurant at some time during the holiday season; however, this year we ordered a take-out meal due to the Covid-19 pandemic. My entrée, “Salt and Pepper Prawns with Lime and Chili Dipping Sauce” was just right. I tried adapting their recipe, and mine is pretty good, too!

Continue reading

Fried Chinese Wonton Appetizers with Buffalo Hot Sauce

Here’s a tasty appetizer for a the Chinese New Year which is on Saturday, January 25. I paired Fried Chinese Wonton Appetizers with Buffalo Hot Sauce. It is sort of an unusual combination — but the wontons served with homemade hot sauce is just right. I am particularly pleased with my attempt at making “Buffalo Hot Sauce.” Continue reading

Easy Cook: Kung Po Inspired Tilapia

I sent my husband to the grocery store to purchase catfish. He brought home tilapia. It’s not the same fish; you can’t deep fry a delicate tilapia filet–it will fall apart. I remembered a recipe for a quick-to-prepare Chinese dish for “Kung Po Cod” in our local newspaper using cod fish and lots of peppers. Why not use the tilapia instead? The dish is fantastic; but about the only similarity with the real Kung Po dish is the peanuts. Continue reading