Text 22712, 106 rader
Skriven 2007-11-13 18:32:00 av JIM WELLER (1:123/140)
Ärende: Popcorn shrimp 2
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Something similar....

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Popcorn
 Categories: Cajun, Crayfish, Shrimp
      Yield: 1 Servings
 
           Corn Flour
           Red Pepper
           Salt
      1 c  Dry white wine
    1/2 ts Garlic powder
      1 ts Onion powder
           Salt
           Crawfish tails or
           shrimp

  Mix corn flour, red pepper and salt in a bowl. In a separate bowl
  mix wine, garlic powder, onion powder and salt. Put crawfish or
  shrimp in liquid mixture then in dry mixture. Deep fry.

  Source: Justin Wilson

  NOTE: Justin doesn't say so, but I'd add a beaten egg to the
  liquid.

  From:  Waldine Van Geffen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Prudhomme) Cajun Popcorn with Sherry Wine Sauce
 Categories: Cajun, Crayfish, Shrimp, Crab
      Yield: 4 Servings
 
           CAJUN POPCORN:
      2    Eggs; well beaten
  1 1/4 c  Milk
    1/2 c  Corn flour (see Note)
    1/2 c  All-purpose flour
      1 ts Sugar
      1 tb Chef Paul Prudhomme's
           Seafood Magic
      2 lb Peeled crawfish lump tails
           Peeled small shrimp or
           Crabmeat; picked over
           Cooking oil for deep frying
           SHERRY WINE SAUCE:
      1    Egg yolk
    1/4 c  Catsup
      3 tb Finely chopped green onions
      2 tb Dry sherry
      1 ts Creole (preferred) or
           -brown mustard
    1/4 ts Salt
    1/4 ts White pepper
    1/4 ts Chef Paul Prudhomme's Magic
           Pepper Sauce®
    1/2 c  Vegetable oil
 
  Note: Corn flour is available at many health food stores and is
  highly recommended. If not available, substitute white flour.
  
  Cajun Popcorn:
  
  Combine the eggs and milk in a small bowl, blending well.  In a
  large bowl combine the flours, sugar and Seafood Magic , mixing
  well. Add half of the milk mixture and whisk until well blended,
  then thoroughly blend in the remaining milk mixture. Let sit 1
  hour at room temperature (to let the flour expand).
  
  Heat 1 inch oil in a large skillet or deep fryer at 370º. Coat the
  seafood with the batter and fry in batches in the hot oil until
  golden brown on both sides, about 2 minutes total, turning once or
  twice while cooking. (Adjust heat to maintain oil’s temperature as
  close to 370º as possible.) Drain on paper towels. Serve
  immediately with Sherry Wine Sauce on the side.
  
  Sherry Wine Sauce:  Place all ingredients except the oil in a food
  processor or blender; process about 30 seconds. With the machine
  still running, add the oil in a thin steady stream; continue
  processing until smooth, about 1 minute, pushing the sides down
  once with a rubber spatula.
  
  NOTES: It's very important to cook this as quickly as possible and
  not below 350, so the seafood will be crisp but not overcooked.

  Copyright 1984 by Paul Prudhomme
  
  Source: Chef2Chef website
  
 
MMMMM
 

Cheers

YK Jim


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