Shrimp Wonton

50 Wonton skins
20 large shrimp, (deveined, peeled and cut into small pieces)
1/3 bag of cole slaw mix (which is really just cabbage and carrot, pre-chopped, a trick I learned from my mother-in-law, which saves a lot of time)
3 scallions, chopped
1 Tbsp of sesame oil
1 Tbsp soy sauce
1/2 tsp Sriracha sauce
white pepper
1/3 cup of chopped fresh shitake mushrooms

Sautee the cole slaw mix, scallions and shitake till soft. Pulse a few times in food processor till the mixture is well chopped, but not mush.

Sautee the shrimp till just cooked. Pulse in food processor till it's finely chopped.

Mix the veggies and shrimp together and add all the seasonings.

Place a teaspoon of filling into the wonton wrapper. Use water to seal the edges by folding the wrapped in half, over the filling. You can then fold the corners inward, or leave it as a triangle. 49 more to go!

Boil or fry. Make sure your wonton are well sealed if you plan on boiling. You can also freeze them, but place wax paper between layers if stacking and try not to have them overlap too much or they'll stick to each other.

King Crab for Two

My husband had the awesome idea of picking up $50 worth of giant King Crab legs at Costco this weekend. We ate half with his family on Saturday and the last 3 legs tonight. I'd actually never had them before. All I did was break them into segments, and marinate them in olive oil, white wine, garlic and a few dashes of hot sauce. These were parboiled when we got them, so I poured the whole marinade with the legs into a pot and steamed it for 6 minutes. Add a loaf of sourdough to dip in the juices and you have a mini feast.

tempura sushi! (why not)

Crispy Coconut Shrimp

This is another really easy, fast recipe I got from Everyday Cooking, one of Martha Stewart's magazines:

1.5 cups of sweetened, shredded coconut
3/4 cup plain dried breadcrumbs
2 large egg whites
1.5 lbs of shrimp
salt/pepper
oil for frying

1. In a food processor, pulse the coconut and breadcrumbs together, until the coconut is in small pieces. Transfer to shallow bowl.

2. Lightly beeat the egg whites

3. Toss shrimp with 1 tsp salt and 1/4 tsp pepper.

4. Dip in egg white, then coconut mixture and fry

You'll never go to a sushi restaraunt again...

OK first stop. Sunrise Mart.

Always good to have a rice cooker around, always keeps rice warm and takes up almost no electricity. It's great for "lazy food"... just put anything on top of rice and eat!


















But It's sushi roll time! Here's the spread from left to right
soy sauce
rice vinegar
sticky rice
nori (seaweed)
sesame oil
sesame seed

optional: fish sauce (for marinating whatever you put in there

bamboo rolly guy
optional: chopsticks
required: clean hands and surface



1: So cut each sheet of seaweed in half (the long way) with clean scissors.
2: put nori on bamboo roller (no need to wet it)
3: Grab a golfball sized amount of sticky rice and spread it out, closer to towards you.
4: put whatever madness you want in there
5: best technique is to roll it like a square, also thumbs in center, other fingers closer to edges..
6: slice with sharp knife
7: host a sushi party!!!!!! Once you have all the ingredients (about 15.00), they last forever! Can you get a plate like this for 5.00 anywhere but home?
8: (tip): for the rolls with rice on the outside, cover the bamboo rolly with clingwrap, and sprinkle sesame seeds or whatever on outside
9:楽しみなさい!