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Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

Kimchi Fried Rice, Kimchi Kimbap and Hawker Style Shrimp Balls

KIMCHI FRIED RICE

Ingredients:

2 tablespoons canola oil

6 cloves garlic, finely chopped

1 cup kimchi, chopped

4 cups cooked white rice

7 grams chicken stock powder (can substitute 1 1/2 teaspoon of chicken stock concentrate)

2 teaspoons sushi and sashimi soy sauce (or light soy sauce)

1 teaspoon toasted sesame oil

1/2 teaspoon cracked black pepper

2 eggs, beaten

Procedure:

In a large pan or wok on medium-high heat, saute chopped garlic in canola oil for 10 seconds. Add kimchi and saute for another 10 seconds.

Add the cooked rice making sure to break the lumps. Season the rice with chicken stock powder, soy sauce, toasted sesame oil and cracked black pepper.

Toss and cook fried rice for 10 minutes, then turn off heat and immediately pour the beaten eggs over rice, stir and toss. Serve hot with shredded nori and thinly sliced omelette.

Serves 4

* Kimchi Kimbap *

Nori Sheets

Kimchi Fried Rice

Sliced Fried Spam (luncheon meat or ham is also good)

Omelette 

- Place nori sheet on cling or sushi mat, spread kimchi fried rice, 2 (3/4 inch in diameter sticks) of fried spam and sliced omelette.

- Roll sushi tightly and cut into 1 inch slices. 

Hawker Style Shrimp Balls

Ingredients: 

1 pound raw shrimps, shelled, deveined and heads and tails removed

juice of 1/2 lime (or lemon)

2 Tablespoons spring onions, roughly sliced

1 clove garlic

1/2 teaspoon red chilli flakes (optional)

2 teaspoons oyster sauce

1/2 teaspoon salt

1/2 teaspoon fresh cracked black pepper

2 Tablespoons all-purpose flour

canola oil (enough to reach half the height of your fry pan) for frying

wedges of lime or lemon to serve

- Blitz all ingredients together in a food processor. 

- Chill shrimp ball mixture inside the fridge for 30 mins.

- Heat canola oil in fry pan over medium-high heat.

- Using 2 spoons, scoop 1 tablespoon each of shrimp mixture and form into irregular shaped balls.

- Fry in oil until golden.

- Serve with lime or lemon wedges on the side. 

(Source: goddessofscrumptiousness)




STIR-FRIED SRIRACHA SHRIMPS
Spicy with a hint of Asian barbecue.
Ingredients:
1 pound medium-size shrimps (heads removed and peeled)
1 Tablespoon Sriracha
1 Tablespoon Oyster Sauce
Salt and Pepper
2 Tablespoons butter
5 cloves garlic, minced
1/4 cup green onions, thinly sliced
1 Jamaican long pepper, chopped fine
Procedure:
1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.
2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).
3. Add the Jamaican long pepper and green onion and saute aromatics for another minute.
4. Add the shrimps into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimps can overcook in a matter of seconds).
5. Serve with steamed rice or toasted baguette slices.
Makes 2-3 servings

STIR-FRIED SRIRACHA SHRIMPS

Spicy with a hint of Asian barbecue.

Ingredients:

1 pound medium-size shrimps (heads removed and peeled)

1 Tablespoon Sriracha

1 Tablespoon Oyster Sauce

Salt and Pepper

2 Tablespoons butter

5 cloves garlic, minced

1/4 cup green onions, thinly sliced

1 Jamaican long pepper, chopped fine

Procedure:

1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.

2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).

3. Add the Jamaican long pepper and green onion and saute aromatics for another minute.

4. Add the shrimps into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimps can overcook in a matter of seconds).

5. Serve with steamed rice or toasted baguette slices.

Makes 2-3 servings



MASALA CURRIED GARLIC AND BUTTER SHRIMPS ON CROUTES

Ingredients:

1 pound medium shrimps, peeled and deveined

1 teaspoon Masala Curry powder (or substitute yellow curry powder)

1/2 teaspoon salt

1 teaspoon cracked black pepper

6 cloves garlic, finely minced

1/4 cup green onions, finely chopped

2 tablespoons chives, finely chopped (for garnish)

1/2 teaspoon red chili flakes (or more according to preference)

1/4 cup butter

1/4 cup extra virgin olive oil

36 (medium-round) cut-outs of white bread, grilled/toasted

Procedure:

Marinade shrimps for 10 minutes in Masala curry powder and season with salt and cracked black pepper.

Place a large skillet over medium-high heat and add the extra virgin olive oil and butter. Once butter is melted, add the red chili flakes first, then followed by the garlic and saute for 2 mins until soft and fragrant. Add the chopped green onions and saute for another 2 mins.

Add the shrimps and immediately toss in sauteed aromatics until shrimps turn pink and curl-up (note: shrimps cook fast, make sure not to overcook them) about 2 minutes (over medium-high heat) then remove from heat.

Place shrimps on top of cut-out toasts and garnish with chopped chives and sprinkle red chili flakes (optional).

Serve warm.

Goddess Of Scrump’s note: Masala curry powder, is a variety of curry made of ground chilies, coriander seeds, turmeric, black pepper and fenugreek seeds.

Makes about 32-36 canapés

(Source: goddessofscrumptiousness)