Sweet Thai Chili

Baked Chicken Wings

Serves 4 appetizers

Ingredients

• 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

Directions

1. Preheat oven to 375.
2. In a large bowl, toss the chicken wings with the garlic powder, pepper, and the two oils.
3. Place on a baking pan and put in the oven.
4. 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.
5. Return to the oven on the same pan to finish cooking.
6. While the wings are cooking, place the seeds into a medium hot skillet and toast until they become fragrant.
7. When done, arrange the wings on a platter and sprinkle with the toasted sesame seeds.

Crispy Wrapped Shrimp

Serves 8 appetizer portions

Ingredients

• 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)

Directions

1. Peel and devein the shrimp, pat dry.
2. Toss the shrimp in the garlic and 2 tablespoons of oil and chill for 2 hours.
3. When chilled, place the wrappers on a flat surface covered with a damp paper towel.
4. 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.
5. Using an overhand knot, tie each wonton around the middle with a chive.
6. 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

Ingredients

• 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

Directions

1. Cut squid lengthwise, then into strips ½ inch wide, pat dry.
2. In a heated wok, add the oils, the garlic and cook for 20 seconds without browning.
3. Add the squid strips and stir quickly over high heat.
4. When cooked, remove from the heat, and stir in the Thai chili sauce, plate immediately and sprinkle with scallions.
5. You may add more or less sauce, to suit your taste.