Can you post General Tso's Chicken and Outback Steakhouse Coconut Shrimp pl0x.
Outback Steakhouse Coconut Shrimp
1 c flat beer
1 c self-rising flour
2 c sweetened coconut flakes --
: [7 ounce package]
2 TB sugar
1/2 ts salt
12 jumbo shrimp
: paprika
: Marmalade sauce for dipping
2 ts stoneground mustard ***
1 ts prepared horseradish
: ds salt
1/2 c orange marmalade
*** Stone-ground mustard with whole-grain mustard seed. For
the batter, use an electric mixer to combine the beer, flour, 1/2
cup coconut flakes, sugar, and salt in a medium sized bowl. Mix
well, then cover and refrigerate at least 1 hour. Prepare your
mamalade sauce by combining all four ingredients in a small bowl. Cover
and refrigerate this for at least 1 hour as well. Prepare the shrimp
by deveining and peeling off the shell back to the tail. Leave the
last segment of the shell plus the tailfins as a handle. When the
batter is ready, preheat oil in a deep pot or deep fryer to about 350.
Use enough oil to completely cover the shrimp. Pour the remainder of
the coconut into a shallow bowl. Be sure the shrimp is dry before
battering. Sprinkle each shrimp lightly with paprika before the
next step. Dip one shrimp at a time into the batter, coating
generously.Drop the battered shrimp into the coconut and roll it around so
that it is well coated. Fry 4 shrimp at a time for 2-3 minutes or
until the shrimp become golden brown. You may have to flip the shrimp
over halfway through cooking time. Drain on paper towels briefly
before serving with marmalade sauce on the side.
OR
Outback Steakhouse Coconut Shrimp
1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry well on paper towels. Set
aside. In a bowl, mix all dry ingredients for batter. Add 2T oil &
ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or
electric skillet. Spread coconut on a flat pan a little at a time,
adding more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce:
Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
General Tso's Chicken
3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts - dried citrus peel
-(soaked & coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the
grain. Put it into a bowl together with the soy sauce, rice wine or sherry,
ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the
mixture marinate for about 20 minutes. Heat the oil in a wok or large
skillet until it is very hot. Remove the chicken from the marinade with a
slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it and leave to drain in a colander or sieve. Pour off most of the
oil, leaving about 2 teaspoons. Reheat the pan over a high heat and
then add the dried chiles. Stir-fry them for 10 seconds, and then return the
chicken to the pan. Add the rest of the ingredients and stir-fry for 4
minutes, mixing well. Serve the dish at once.
Add toasted sesme seeds to make sesame chicken.
