1,001 Best Hot and Spicy Recipes (34 page)

4.
Beat the eggs well with salt; add the breadcrumbs.

5.
In a deep skillet, heat the oil over high heat for about 3 minutes, then lower the heat. Take a few spare ribs at a time, dip them into the egg batter, and fry them until they turn golden brown. Drain them on paper towels and serve.

Yield: 6 servings

Heat Scale: Mild

 

1 (4-5 pound [1.8-2.3 kg]) duck, with giblets
4 cloves garlic, peeled and thinly sliced
1 teaspoon (5 mL) curry powder
1 jalapeño chile, minced
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) lemon juice
1 teaspoon (5 mL) lime juice
1 teaspoon (5 mL) shrimp paste
1 tablespoon (15 mL) peanut oil
1 (½-inch [1 cm]) piece fresh ginger, peeled and thinly sliced
1 cup (236 mL) sliced onions
1 tablespoon (15 mL) soy sauce
¼ teaspoon (1.25 mL) ground turmeric
2½ cups (591 mL) water

 

1.
Cut the duck into 8 pieces, removing the loose skin and fat. Dry the duck pieces on paper towels and set aside.

2.
In a large mixing bowl, combine the garlic, curry, jalapeño, salt, lemon juice, lime juice, shrimp paste, peanut oil, ginger, onions, soy sauce, and ground turmeric. Add the duck pieces to the mixture, coating each piece completely with the marinade. Place the bowl in the refrigerator and marinate the duck for 30 minutes.

3.
Transfer the duck and marinade to a large pan and cook over medium heat for 5 minutes, then reduce the heat to low. Add 1 cup (236 mL) of the water and stir well. Cover the pan and cook the duck for 30 minutes.

4.
Add the remaining 1½ cups (354 mL) water and continue to cook the duck over low heat for about 45 minutes. When the duck is done, the meat should be tender, and the water will have evaporated into a thick, spicy sauce. Pour off any excess oil, transfer the duck to a platter, and serve with white rice.

Yield: 4 servings

Heat Scale: Medium

 

For the Satay:
1 tablespoon (15 mL) soy sauce
1 tablespoon (15 mL) molasses
1 tablespoon (15 mL) curry powder
1 teaspoon (5 mL) ground cayenne
1 teaspoon (5 mL) commercial minced garlic
2 tablespoons (30 mL) lime juice
2 boneless, skinless chicken breasts, cubed
6 jumbo shrimp, shelled and deveined
1 cup (236 mL) cubed fresh pineapple
1 cup (236 mL) cubed red bell pepper

 

1.
Combine all the ingredients in a bowl and marinate for 15 minutes in the refrigerator.

2.
Thread the chicken, shrimp, pineapple, and bell pepper on skewers and grill or broil until browned and done.

 

For the Peanut Sauce:
1 cup (236 mL) chicken stock
½ cup (118 mL) peanut butter
¼ cup (59 mL) unsweetened shredded coconut
½ teaspoon (2.5 mL) ground cumin
½ teaspoon (2.5 mL) ground coriander
½ teaspoon (2.5 mL) minced garlic
½ teaspoon (2.5 mL) ground hot red chile

 

1.
Combine all the ingredients in a bowl and mix well. Transfer to a sauce pan and cook over medium heat until it thickens, stirring often.

2.
Serve the satay with the peanut sauce for dipping.

Yield: 24 servings

Heat Scale: Medium

 

8 ounces (224 g) cellophane noodles
1 small onion, peeled and minced
6 green onions, minced
7 ounces (198 g) minced pork
7 ounces (198 g) flaky crab meat
½ teaspoon (2.5 mL) salt
1 tablespoon (15 mL) fish sauce (nam pla)
¼ teaspoon (1.25 mL) freshly ground black pepper
1 teaspoon (5 mL) ground cayenne
4 Chinese spring roll wrappers
Vegetable oil as needed for deep frying (peanut oil preferred)
Nuoc Cham (Vietnamese Dipping Sauce; page 96)

 

1.
Soak the cellophane noodles in water for 10 minutes, then drain and measure out ½ cup (118 mL) of the noodles. Cut the noodles into 1-inch (2.5 cm) lengths. In a mixing bowl, combine the noodles, onions, green onions, pork, crab, salt, fish sauce, pepper, and cayenne. Stir well and set aside.

2.
Cut each spring roll wrapper in half. Place 2 teaspoons (10 mL) of filling on one end and roll it up, turning in the sides so that the filling is completely enclosed. Moisten the edge of the wrapper with a little water to make it stick, and press the end down to seal the roll. Repeat with the remaining wrappers and filling.

3.
When all of the rolls are assembled, heat the oil in a wok over medium heat until quite hot. Fry the rolls, a few at a time, until they are crisp and light brown. Transfer the fried rolls to paper towels to drain. Place the Nuoc Cham in small bowls and serve it with the spring rolls.

Yield: 24 small servings

Heat Scale: Hot

 

12 slices stale bread
½ cup (118 mL) shrimp paste
3 fresh piquin chiles, seeds removed, minced (or substitute any
small, hot chile)
Vegetable oil as needed for deep frying (peanut oil preferred)
Fresh mint leaves for garnish
2 small cucumbers, peeled and sliced into small rounds
Nuoc Cham (Vietnamese Dipping Sauce; page 96)

 

1.
Trim off the crusts and cut each piece of bread in half lengthwise. Place the shrimp paste in a small bowl and mix in the piquins. Spread each piece of bread with the shrimp-chile paste.

2.
Fill a deep skillet with enough oil for deep frying. Heat the oil over high heat until it is barely bubbling, then put in the bread, shrimp-side down, a few pieces at a time. Fry the bread until it is light brown, transferring each piece to paper towels to drain after it is fried. Top each piece with a mint leaf and a cucumber slice and serve immediately.

Yield: 12 servings

Heat Scale: Medium

 

½ cup (118 mL) lightly salted butter, at room temperature
2 onions, peeled and quartered
2 pounds (1.1 kg) raw medium shrimp, shelled and deveined
¼ cup (59 mL) cornstarch
¼ cup (59 mL) chopped fresh cilantro
2 tablespoons (30 mL) dry vermouth
3 jalapeño chiles, stems and seeds removed, minced
2 tablespoons (30 mL) chopped red bell pepper
¼ teaspoon (1.25 mL) ground cayenne
¼ teaspoon (1.25 mL) kosher salt
4 egg whites, at room temperature
Peanut oil as needed for frying

 

1.
Place the butter and onions in a food processor, and process until the onions are finely minced. Add the shrimp, a few at a time, and process until the mixture becomes a paste. Be careful not to over-process. Scrape the paste into a small mixing bowl and stir in the cornstarch, cilantro, vermouth, jalapeños, red bell peppers, cayenne, and salt, and mix well. Set the paste aside.

2.
Place the egg whites in a small mixing bowl and beat them with an electric mixer until small peaks form. Gently fold the egg whites into the shrimp mixture. Place the mixture in the refrigerator, covered, until you are ready to use it. Place a platter in the refrigerator to chill at the same time.

3.
In a large, heavy, saucepan, pour in enough oil to a depth of about 2½ inches (6 cm). Heat the oil to 350°F (180°C).

5.
Preheat the oven to the lowest temperature. Loosely cover a baking sheet with foil.

4.
Remove the shrimp mixture and the platter from the refrigerator. Fill a small bowl with cold water. Dip a teaspoon into the cold water, then scoop out a heaping spoonful of the shrimp mixture. Place the shrimp balls on the platter as you make them. Make sure to dip the teaspoon each time into the cold water between scoops.

5.
Using a slotted spoon, gently place the balls in to the oil, making sure that they do not touch each other. Fry the puffs until they are golden brown, checking after 2 minutes and turning to make sure each side is browned. Carefully transfer each puff to a plate lined with paper towels to drain Transfer the drained puffs to the prepared baking sheet and place the baking sheet in the oven to keep them warm. Continue the frying and draining process until all of the shrimp mixture is used.

Yield: About 10 cakes

Heat Scale: Medium

 

½ cup (118 mL) hot water
12 medium raw shrimp in their shells
1 teaspoon (5 mL) annatto seeds
1 teaspoon (5 mL) salt
1 cup (236 mL) all-purpose flour
1 cup (236 mL) cornstarch
2 cloves garlic, peeled and minced
3 fresh piquin chiles, seeds removed, minced (or substitute
any small, hot chile)
1 large sweet potato, peeled and grated
1 medium acorn squash, peeled, halved, seeded, and coarsely grated
2 cups (473 mL) vegetable oil
¼ cup (59 mL) finely chopped green onions
Sambal Timun (page 41)

 

1.
Combine the water, shrimp, annatto seeds, and salt in a heavy sauce pan. Bring the mixture to a boil over high heat, stirring well. Reduce the heat to a low simmer and cook for 2 to 3 minutes, or until the shrimp turn pink. With a slotted spoon, transfer the shrimp to paper towels to drain, then pour the cooking liquid through a sieve into a bowl. Measure the liquid, and add enough water to make 1¼ cups (295 mL). Set aside. Shell and devein the shrimp.

2.
In a deep mixing bowl, combine the flour and the cornstarch. Pour in the reserved cooking liquid and beat until it is absorbed. Add the garlic, chiles, sweet potato, and squash, and beat vigorously until the mixture is well combined.

3.
Pour the oil into a heavy skillet. Heat the oil over high heat until it is very hot but not smoking. To make each cake, spoon about ⅓ cup (79 mL) of the vegetable mixture onto a saucer. Next, sprinkle a teaspoon or two (5-10 mL) of the green onion on top and lightly press a shrimp into the center. Then, holding the saucer close to the surface of the hot oil, use a spoon to slide the cake into it. Spoon hot oil over the cake. Fry the cakes, 3 to 4 at a time, for about 3 minutes, then turning them carefully with a spatula. Repeat the same process on the other side. Once the cakes are browned on both sides, transfer them to a paper towel to drain. Arrange the cakes shrimp-side up on a platter. Serve immediately with the sambal.

Yield: 6-8 servings

Heat Scale: Medium

 

36 large fresh oysters, in their shells
1½ tablespoons (22.5 mL) vegetable oil
1 tablespoon (15 mL) minced garlic
1 teaspoon (5 mL) minced fresh piquin chiles (or substitute
any small, hot chiles)
1 teaspoon (5 mL) minced fresh ginger
1 teaspoon (5 mL) ground turmeric
2 teaspoons (10 mL) minced lemongrass
¼ cup (59 mL) lime juice
¼ cup (59 mL) lemon juice
½ cup (118 mL) fish sauce (nam pla)
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) freshly ground black pepper
1 teaspoon (5 mL) sugar
1 tablespoon (15 mL) finely minced mint leaves

 

1.
Open the oysters over a dish to save their liquid. Remove and discard the top shells, loosening the oysters. Keep the bottom shells.

2.
In a small pan, heat the oil over medium heat. Add the garlic, chile, ginger, turmeric, and lemongrass and fry gently for 3 minutes, stirring
often. In a separate small pan, mix together the lime juice, lemon juice, fish sauce, salt, pepper, and sugar. Add the reserved oyster liquid and cook over medium heat until hot, stirring frequently. Poach the oysters in this mixture for 30 seconds. Return the oysters to their shells with some of the sauce and the fried mixture. Garnish each oyster with the chopped mint.

Yield: 4 servings

Heat Scale: Medium

 

4 pairs of large frogs’ legs, trimmed
1 stalk fresh lemongrass or 1 tablespoon (15 mL) dried lemongrass
2 fresh piquin chiles, seeded and chopped (or substitute any small, hot chiles)
3 shallots, peeled and sliced
3 cloves garlic, peeled and minced
1½ teaspoons (7.5 mL) sugar
1 teaspoon (5 mL) Gaeng Ped (Red Curry Paste; page 37; or substitute com- mercial curry paste)
2 teaspoons (10 mL) curry powder
¼ teaspoon (1.25 mL) salt
2 tablespoons (30 mL) Nuoc Cham (Vietnamese Dipping Sauce; page 96), divided
2 ounces (57 g) cellophane noodles
2 tablespoons (30 mL) peanut oil
1 small onion, peeled and chopped
1 cup (236 mL) chicken broth
½ cup (118 mL) coconut cream or heavy cream
1 teaspoon (5 mL) cornstarch
2 limes, quartered