INGREDIENTS

Walnut Sauce:

  • 6 oz bean thread noodles (dried) view
  • 2 tbsp olive oil
  • 2 tbsp minced garlic
  • ½ onion thinly sliced
  • ½ cup thinly sliced carrots
  • 2 cups cabbage thinly sliced
  • 1 red bell pepper, thinly sliced into strips
  • ½ tsp ground white pepper
  • 2 eggs whisked
  • 2 green onions chopped

Sauce:

  • 2 tbsp low-sodium soy sauce
  • 3 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tbsp sugar
  • ¼ cup tatemada Árbol salsa
  • 2 tbsp water

STEPS:

  1. Soak the noodles in room temperature water according to package instructions. Then drain the noodles using a colander. Cut them into shorter pieces if desired, and coat with oil to prevent from sticking.
  2. While the noodles are soaking, mix all sauce ingredients. Set aside.
  3. Add 1 tbsp oil to the skillet. Add garlic, and sauté for about 1 minute until fragrant. Add onions, cabbage, bell pepper, carrots and white pepper to the skillet and stir fry for 2-3 minutes.
  4. Move the vegetables to one side of the pan and add the beaten eggs to the empty space in the pan. Scramble the eggs until the eggs are cooked through.
  5. Add noodles, and the sauce. Stir fry until the noodles are soft and everything is coated with the sauce.

Coconut Shrimp

INGREDIENTS

Walnut Sauce:

  • 1/3 Cup all-purpose flour
  • ½ tsp ground black pepper
  • ½ tsp Salt
  • 2 large eggs, beaten
  • ¾ cup panko breadcrumbs
  • 1 cup shredded coconut
  • 1 lb. large raw shrimp, peeled and deveined with tails attached
  • Olive oil
  • Tatemada arbol salsa

Dipping Sauce:

  • ½ cup orange marmalade
  • 1/3 cup Tatemada Arbol Salsa
  • Pinch of salt.

STEPS:

  1. In a small bowl, add the marmalade, salsa arbol, stir to combine, taste and adjust if desired.
  2. In 3 medium bowls. Combine flour, salt and pepper in one. Beat the eggs in the second bowl and combine panko and coconut in the third.
  3. Dip the shrimp into the flour, then the eggs, and the dredge the shrimp into the coconut mixture, pressing gently to adhere. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  4. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches (6-7 shrimp at a time), flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
  5. Place the finished coconut shrimp on a plate lined with paper towels as you fry the rest. Serve with dip sauce.

GALLERY