Comfort Food Archives - Lara Abdulhadi https://larahadi.com/category/comfort-food/ Mother of Two & Food Activist Fri, 22 Jan 2021 07:52:11 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Homemade Dynamite Shrimp https://larahadi.com/2021/01/14/homemade-dynamite-shrimp-2/ https://larahadi.com/2021/01/14/homemade-dynamite-shrimp-2/#respond Thu, 14 Jan 2021 14:04:03 +0000 https://larahadi.com/?p=6242 Crispy fried shrimp coated in a spicy tangy mayo sauce! This easy to make homemade dynamite shrimp will become your family fav in no time.

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Ever since PF Changs closed down in Jordan I have been craving some Dynamite Shrimp, yes many restaurants serve it but

(1) COVID happened so I don’t go out as much

(2) Dynamite Shrimps lose quality and consistency when delivered I find them soggy and unbearable

and finally…

(3) For the price of one portion delivered i can make double the portion at home, even more if I can find fresh shrimps discounted.

So long story short this is my own version of home-made dynamite shrimp, and it seems to work out just fine for our family.

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Dynamite Shrimp

Course Appetizer
Cuisine American
Keyword Bang Bang Shrimp, Dynamite Shrimp
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes

Ingredients

Main Ingredients

  • 500 s gram shrimp. Preferred to use fresh if not make sure that frozen is fully thawed
  • Spring onions for garnish
  • Toasted sesame is optional

Sauce Ingredients

  • 1/2 cup mayonnaise
  • 1/3 cup sweet chili
  • 2 Tablespoons Sriracha sauce

Batter Ingredients

  • 1 Cup flour more if needed
  • 1/2 Cup starch or corn flour if starch is not available
  • 1 Tablespoon Baking Powder
  • 1/2 TSP Salt
  • 330 ML Soda Water

Instructions

  • Mix the mayonnaise, sweet chili, and Sriracha sauce with a whisk.
  • Set sauce aside for flavors to infuse.
  • Taste after 10 minute and then add more Sriracha sauce to increase spiciness.
  • Dry shrimps with paper towel so the batter can stick better.
  • Mix the flour, starch, salt, and baking powder.
  • Bring a skillet of oil to heat.
  • Pour the soda water into the flour mixture and whisk away. If the batter is too thin you can add flour one tablespoon at a time until you get desired consistency. It will remain transparent when you dip the shrimp, you want it to be light and crunchy.
  • Dip the shrimp into the batter, and then immediately move it to the oil.
  • Fry both sides until golden then drain in a colander to get rid of the excess oil.
  • Toss the fried shrimp into the sauce one batch at a time to ensure even distribution of the sauce.
  • Garnish with spring onions and serve.

Video

Important Notes:

• You can use fresh or frozen shrimp, fresh is preferred. Make sure to dry your shrimps before battering.

• Let the sauce sit for at least 10 minutes for the flavors to infuse. If you taste it and you want to increase the intensity of the heat, add more Sriracha sauce.

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]]> https://larahadi.com/2021/01/14/homemade-dynamite-shrimp-2/feed/ 0 Eggless Chicken Schnitzel https://larahadi.com/2021/01/02/eggless-chicken-schnitzel/ https://larahadi.com/2021/01/02/eggless-chicken-schnitzel/#respond Sat, 02 Jan 2021 08:52:29 +0000 https://larahadi.com/?p=6230 The post Eggless Chicken Schnitzel appeared first on Lara Abdulhadi.

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While people with egg allergies will appreciate this version of Chicken Schnitzel – I promise you other’s will to.

I personally hate egg wash and dredging food with eggs for easy coating. If I can manage an alternative without ruining the end result, trust me I’ll go the other way.

I’ve been told that a great option to avoid eggs is melted butter before rolling it in the spices or coating, but I found that you can use milk or yogurt.

The trick is to ensure that your fish or chicken fillet piece is dry so the coating sticks. If you feel that no matter what you do it doesn’t try, a coat of flour seasoned with salt will help remove the excess moisture.

This recipe however doesn’t call for flour, I haven’t had any problems with the coating falling off while frying.

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Eggless Chicken Schnitzel

I hate using eggs in breading unless really really necessary. This recipe calls for milk and the crumbs don't fall off the chicken.
Course Main Course
Cuisine American
Keyword Chicken Scallop, Chicken Schnitzel
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

  • 4 Boneless Chicken Breasts Cut lengthwise and dried using paper towels

Dredge Station 1

  • 1 1/4 cup Milk
  • 1 TSP Salt

Dredge Station 2

  • 1 1/2 cup Bread crumbs you can use Panko crumbs
  • 1 TSP Salt
  • 1/2 TSP Black Pepper
  • 1 TSP Paprika

Instructions

  • Wash your chicken with water and vinegar and allow it to dry completely.
  • Use paper towels to remove excess moisture and cut lengthwise.
  • In a bowl big enough to fit a chicken breast, mix the milk and salt.
  • Also in a big enough bowl to fit a chicken breast, mix the bread crumbs, salt, pepper, and Paprika
  • Working one chicken breast at a time, soak in milk, and then press down in the bread crumbs.
  • Make sure it's fully coated with the bread crumbs before repeating with others.
  • Cover with cling film and allow it to sit in the fridge for 30 minutes so the coating sticks properly.
  • Take it out of the fridge 15 minutes before frying to ensure a tender and soft finish.
  • Fry until golden and serve with garlic dip or fries.

Video

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