Sweet Thai Chili
Sweet Thai Chili: A blast of spice, tempered by lots of natural sweetness and seasonings, makes this complex sauce a bold accompaniment to main dishes or a fiery dipping sauce.
Contains: Water, Cane Sugar, Thai Chili Puree (Dry Thai Chilies, Water, Citric Acid), Distilled Vinegar, Corn Starch, Salt, Garlic and Garlic Extract, Paprika Extract.
Baked Chicken Wings
Serves 4 appetizers
- 2 lb chicken wings, disjointed, tips removed
- ½ t garlic powder
- ¼ t black pepper
- 2 T peanut oil
- ½ t sesame oil
- ¼ cup sweet Thai Chili Sauce
- 2 T sesame seeds, toasted
- Preheat oven to 375.
- In a large bowl, toss the chicken wings with the garlic powder, pepper, and the two oils.
- Place on a baking pan and put in the oven.
- Cook about half way, until chicken starts to get brown, remove to a large bowl and quickly toss in enough chili sauce to coat well.
- Return to the oven on the same pan to finish cooking.
- While the wings are cooking, place the seeds into a medium hot skillet and toast until they become fragrant.
- When done, arrange the wings on a platter and sprinkle with the toasted sesame seeds.
Crispy Wrapped Shrimp
Serves 8 appetizer portions
- 2 Dz jumbo shrimp
- 1 t garlic cloves, minced
- 2 T oil
- 24 won ton wrappers, square
- 1 egg, beaten
- 24 scallions, blanched in hot water 2 minutes.
- 3 cups vegetable oil to fry( peanut is best)
- Peel and devein the shrimp, pat dry.
- Toss the shrimp in the garlic and 2 tablespoons of oil and chill for 2 hours.
- When chilled, place the wrappers on a flat surface covered with a damp paper towel.
- Working very quickly, uncover each of the wrappers one at a time, dampen the edges with the beaten egg, place and wrap one shrimp at a time. Fold the wrapper around the shrimp.
- Using an overhand knot, tie each wonton around the middle with a chive.
- When all are wrapped, fry in hot vegetable oil until golden brown.
Serve using the Thai chili sauce to dip the shrimp.
Stir Fried Squid
Serves 4 as appetizer
- 4 squid tubes, cleaned, sliced
- 2 T vegetable oil
- 1 T sesame oil
- ½ T cilantro, chopped
- ½ T garlic, minced
- 3 T chili sauce
- 2 Tsliced scallions
- Cut squid lengthwise, then into strips ½ inch wide, pat dry.
- In a heated wok, add the oils, the garlic and cook for 20 seconds without browning.
- Add the squid strips and stir quickly over high heat.
- When cooked, remove from the heat, and stir in the Thai chili sauce, plate immediately and sprinkle with scallions.
- You may add more or less sauce, to suit your taste.