Saturday, March 6, 2010



Basically this is Leela of shesimmers Thai sweet chilli sauce. But I can't leave well enough alone. So I added grilled pineapple and treated the chili's a little different and bingo I'm done (the secret to life is make other people's genius your own)


2-4 red and green hot peppers
3 cloves garlic
1 slice fresh pineapple

1/2 cup sugar

3/4 cup water

1/4 cup white vinegar

1/2 tablespoon salt

1 tablespoon cornstarch or potato starch

2 tablespoons water

Grill the pineapple and let cool.

Slice circles off 1/4 of the tips of the peppers, set a side. Ruff chop the rest of the peppers (I keep 1/2 the seeds) and the garlic.

Cut pineapple in to 1/8 in. squares set 1/2 a side. Puree garlic, chopped peppers and 1/2 the pineapple. combine all the ingredients in a saucepan, except for the lost two. . Bring to a boil, reduce heat and simmer for 5 minute. Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one or two more minute.

Friday, March 5, 2010


SWEET POTATO CRUSTED SHRIMP with grilled pineapple sweet chili sauce


1 cup Sweet potato flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1 egg
1 1/2 cups milk

cornstarch, for dredging

1 sweet potato peeled and grated


Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl combine, sweet potato flour, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl beat the egg slightly and mix with the milk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.(add more milk if needed) Set batter aside and allow to rest for 10 minutes.

Onto the skewers, thread the shrimp tail first

Scatter the cornstarch into a dry pie pan. Roll each shrimp in the cornstarch and tap well to remove any excess and dip in and out of the batter. Immediately roll in grated sweet potatoes.

Deep fry until golden brown. Drain on paper towels.