Coconut Covered Shrimps


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If you live around me, you know that i offer cooking classes all the times. Cooking classes to novice chefs and to more advanced cooks. I try to offer various dinner ideas so as to appeal to everyone. It can be learning to cook healthy quick dinner ideas, or to perfect a technique, or simply to learn a style of cooking that one is not familiar with. No matter the audience, no matter the menu, I am having fun because I am in a kitchen playing and teaching.

If you go to this link, you will be able to view the times and menu of each cooking classes though this month, my availability has been limited due several elements.

Any way, at one of my latest cooking classes, we focused on Asian Cooking. On the menu, we had Coconut Covered Shrimps, Curry and Mint Chicken Kebabs, Organo Salmon Spring Rolls, and Sushi.

Today I would like to offer you the recipe of coconut covered shrimps. It is easy, fast, delicious, very inexpensive and most likely to please everyone at your house little and big.

Ingredients to make 50 coconut covered shrimps:

  • 1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
  • 1 bag of 14 oz of sweetened coconut flakes
  • 3 eggs 
  • 2 cups of flour
  • salt
  • pepper
  • 2 jars of sweet and sour ( unless you want to make your very own).
  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.IMG_1066
  4. In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
  5. Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have placed on a large perforated sheet.  You will need 3 large silpats to cook them all.IMG_1040
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.IMG_1042
  8. Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)IMG_1071

Easy, fast, healthy and delicious, my motto!!!

Bon Appetit and Happy Cooking!!!

Coconut Covered Shrimps

  • Servings: 8-10 people
  • Difficulty: Easy
  • Print

IMG_1071

Ingredients to make 50 coconut covered shrimps:

  • 1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
  • 1 bag of 14 oz of sweetened coconut flakes
  • 3 eggs
  • 2 cups of flour
  • salt
  • pepper
  • 2 jars of sweet and sour ( unless you want to make your very own).

 

  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
  4. In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
  5. Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have place d on a large perforated sheet. You will need 3 large silpats to cook them all.
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
  8. Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)

Easy, fast, healthy and delicious, my motto!!!

 

Bon Appetit and Happy Cooking!!!

If you like what you read and see, please share. Merci Beaucoup!!!

Chinese Fortune Cookies



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A  few Thursdays ago,  I hosted an Asian Cooking Class for a fun group of women. Not only did we have a lot of fun, but we also learned to make many yummy recipes. Our menu consisted of Pot Stickers, Teriyaki Chicken, Sesame Infused Broccoli, Coconut Rice and Fortune Cookies. Yes, we made fortune cookies;-)

Did you know however not all Chinese restaurants offer Chinese Fortune cookies?!?! Yes. it is true. I learned the night of the cooking class that  Fortune Cookies were An American tradition. Yep, it is true!!

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According to Wikepedia, “Fortune cookies are often served as a dessert in Chinese restaurants in the United States and some other countries, but are absent in China. The exact origin of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century, basing their recipe on a traditional Japanese cracker. Fortune cookies have been summarized as being “introduced by the Japanese, popularized by the Chinese, but ultimately … consumed by Americans.

As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan, and there is a Japanese temple tradition of random fortunes, called o-mikuji. The Japanese version of the cookie differs in several ways: they are a little bit larger; are made of darker dough; and their batter contains sesame and miso rather than vanilla and butter. They contain a fortune; however, the small slip of paper was wedged into the bend of the cookie rather than placed inside the hollow portion. This kind of cookie is called tsujiura senbei (辻占煎餅?) and are still sold in some regions of Japan, especially in Kanazawa, Ishikawa as the lucky items to start Happy New Year.Some said that it’s sold in the neighborhood of Fushimi Inari-taisha shrine in Kyoto.

Most of the people who claim to have introduced the cookie to the United States are Japanese, so the theory is that these bakers were modifying a cookie design which they were aware of from their days in Japan.

Makoto Hagiwara of Golden Gate Park’s Japanese Tea Garden in San Francisco is reported to have been the first person in the USA to have served the modern version of the cookie when he did so at the tea garden in the 1890s or early 1900s. The fortune cookies were made by a San Francisco bakery, Benkyodo.[4][5][6]

David Jung, founder of the Hong Kong Noodle Company in Los Angeles, has made a competing claim that he invented the cookie in 1918.San Francisco’s mock Court of Historical Review attempted to settle the dispute in 1983. During the proceedings, a fortune cookie was introduced as a key piece of evidence with a message reading, “S.F. Judge who rules for L.A. Not Very Smart Cookie”. A federal judge of the Court of Historical Review determined that the cookie originated with Hagiwara and the court ruled in favor of San Francisco. Subsequently, the city of Los Angeles condemned the decision.[7]

Seiichi Kito, the founder of Fugetsu-do of Little Tokyo in Los Angeles, also claims to have invented the cookie.[8] Kito claims to have gotten the idea of putting a message in a cookie from Omikuji (fortune slip) which are sold at temples and shrines in Japan. According to his story, he sold his cookies to Chinese restaurants where they were greeted with much enthusiasm in both the Los Angeles and San Francisco areas. Thus Kito’s main claim is that he is responsible for the cookie being so strongly associated with Chinese restaurants.”

I felt a bit silly for proposing to make them, but we had much fun making them nonetheless;-)

Well, for fun, you certainly can make them too. They are much more yummy than the real ones served at Chinese restaurants.

Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.photo 1
  7. Using 1 tablespoon drop the batter onto the silpat, that you would have placed on a large perforated sheet,  and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. photo 2Only make 3 to 4 cookies at a time because they will cool too quickly, and you will not be able to shape them if you make too many at a times.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. photo 3Continue with the rest of the cookies.
  10. Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container. photo 1

Bon Appetit and Happy Cooking!!!

Chinese Fortune Cookies

  • Servings: 3 to 4 persons
  • Difficulty: Easy
  • Print

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Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
  7. Using 1 tablespoon drop the batter onto the silpat, and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. Only make 3 to 4 cookies at a time because they will cool too and you will not be able to shape them if you make too many.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie.
  10. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
    Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container.

Bon Appetit and Happy Cooking!!!