Being in the kitchen is definitely my comfort zone. It just feels right. Laughter feels right too. The day I spent in the kitchen with Wally Williams, former Raven and CBS analyst, provided me some laughter. Wally is what I call “Light and Lively”. Check out the great food and fun.
Coconut shrimp On A Fried Won Ton (my deconstructed egg roll)
Shrimp and Wontons
– A package of wonton wrappers
– canola oil
– 2 lbs peeled and deveined shrimp tail removed
– 3 cups flour
– 3 cups panko breadcrumbs
– 3/4 cup coconut (I use sweetened)
– 4 whisked eggs
– 1 cup orange marmalade
– 2 tbsp red wine vinegar
– red pepper flakes
1. In a small sauce pan, mix orange marmalade, red wine vinegar, and red pepper flakes to your liking. Bring to a boil and then simmer over a low heat.
2. In large skillet, heat oil over medium heat (350 degrees). Fry wontons until golden brown. They fry very quickly. Drain on a paper towel lined plate and season with salt immediately.
3. After frying wontons, set up dredging station. In a large ziplock bag add the flour, in a shallow dish whisk eggs, and in another ziplock bag mix panko and coconut. Dredge shrimp, flour, egg, and then the panko/coconut mixture.
4. Allow the shrimp to rest for a minute or two on a baking sheet and then fry. Fry in the same oil, until golden brown. About 3 to 4 minutes. Drain on a paper towel lined plate. Season with salt.
5. We dipped our shrimp and the wontons in the duck sauce. I served them separately the night the girls came to the house.
Remember…..Who Do You Want In Your Kitchen On Game Day??