11/6/2023 0 Comments Momofuku chili crunch recipe![]() Serve with fresh lime wedges, basil, or scallions, if desired. To serve, drizzle the glaze over the shrimp, or use as a sauce for dunking. Stir until the marmalade is fully dissolved (about 1 minute), then remove from the heat. In a small saucepan over medium–low heat, add ½ cup orange marmalade, 1 tablespoon of Momofuku Chili Crunch, and 3 tablespoons of Momofuku Soy Sauce. While the shrimp is roasting, prepare the glaze. Roast for 8–12 minutes, depending on the size of your shrimp, until the shrimp is cooked through and your coconut is crisped. Be sure to thoroughly coat the shrimp at each step, so each piece of shrimp has a thick coconut coating. To eat, stir the noodles with the sauce in the bowl. Sprinkle with more scallions and more Momofuku Chili Crunch. 1 pound shrimp, peeled and deveined (preferably 1620 shrimp, or larger) 1 cup unsweetened shredded coconut cup panko breadcrumbs Momofuku Chili. Add noodles, then top with of the cooked pork. Then, thoroughly dunk in the egg, and finally in the coconut breadcrumb mixture. To serve, spoon of the sauce on the bottom of a shallow bowl. In a third bowl, add ½ cup flour.īread the shrimp by dragging first through the flour, shaking off any excess. In a separate bowl, add egg and a few teaspoons of water. (Be sure to use a good mixture of oil and crunch with your Chili Crunch, and you’ll want all the coconut and breadcrumbs to be thoroughly coated.) Season with Kosher salt, and using your hands, stir the chili crunch into the coconut mixture. Combine 1 cup coconut, ⅓ cup panko breadcrumbs, and 2 tablespoons of Momofuku Chili Crunch in the first bowl. Otherwise place a piece of parchment paper on a sheet pan.) (Optional: if you have a sheet pan with a wire rack, coat the wire rack in cooking spray or neutral oil and place on the sheet pan. ![]() Season shrimp with Kosher salt (about ½ teaspoon) and set aside. Make sure you serve with plenty of glaze-it’ll really help bring home that classic coconut shrimp flavor. The Chili Crunch does double duty here, adding a hit of spice as well as serving as oil to help the coconut and bread crumbs crisp up in the oven. It’s perfect for a weeknight dinner, or can be doubled up and served as an appetizer for a crowd. This recipe is an easier, no-fry version of coconut shrimp that bakes in a few minutes in the oven on a single sheet pan.
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