• preparation

Pour the oil 2 inches deep in a large pot. Heat it to 350 degrees.

Make four slits width-wise across each shrimp belly to keep the
shrimp from curling as they cook. Place the shrimp in a bowl and toss
them with the chili-garlic sauce.
Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper and seal the wrapper with a mixture of the water and the cornstarch. Set aside.

In a small skillet, combine the pineapple, red pepper, cilantro,
olive oil, lime juice and green onions. Warm over low heat.
Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Serve with the relish.

• preparation

1. In a medium bowl, mix together the shrimp, garlic powder, sriracha, lemon juice, Kosher salt and Freshly ground black pepper.
2.
In another shallow bowl, whisk eggs.
Put flour in a third bowl. Using tongs, dip shrimp first in flour, then egg, then panko, and transfer to a tray.
Continue until all shrimp are coated.
3.
Heat oil in a deep fryer to 350F. Fry shrimp for 2 to 3 minutes until golden.
• MAKE BANG BANG SAUCE

In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey and season with salt.

Serve the Bang Bang Sauce with shrimp and garnish with cilantro before serving.

• preparation

Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4-inch by 1-inch, pressing against bottom and side.
Bake 8 to 10 minutes or until lightly golden brown. Remove from pan; cool on wire rack.
Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups.
Top each with 1/2 teaspoon sour cream.

• preparation

Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

• preparation

Split chicken in half. Blend all ingredients except butter.
Place chicken on a tray and pour the marinade over the chicken halves. Set aside for 15 minutes.
Drain chicken and broil on both sides while basting with the marinade. Continue cooking and basting for about 25 minutes or until chicken is cooked. Serve with melted butter.

• preparation

Shell and devein shrimp and set aside. If using frozen shrimp, rinse under cold water to remove ice crystals. Do not thaw, but pat dry.
To prepare ginger, peel and then grate on large size of a box grater. Then finely mince and measure out.
Combine ginger, coconut milk, soy sauce, sesame oil and chili-garlic sauce in a wide saucepan. Bring to a boil, stirring often, over medium-high heat. Boil gently, uncovered and stirring often, until sauce is very thick, from 15 to 20 minutes. Meanwhile, trim snow peas. Slice in half if large. Seed pepper, if using, then slice into matchstick-size pieces.
Reduce sauce until it just covers bottom of pan and measures about 1/2 cup . If making ahead, remove sauce from heat and leave, covered, at room temperature for several hours or refrigerate.
Just before serving, add shrimp, snow peas, pepper, if using, and onions to hot sauce. Stir almost constantly until shrimp are hot and bright pink, from 2 to 4 minutes. Serve over rice or rice noodles. Sprinkle with coriander and squeeze a little lime juice overtop.

• preparation

Peel the spring onions, wash them and cut them into oblique slices, including the green part. Brush the carrots, wash them and cut them into very thin oblique slices. Wash the pepper and cut it into very thin slices. Wash, sort and cut the pepper into strips.
Rinse the fish fillets, pat them dry and cut them into 2 cm wide strips. Heat the oil in a 23 cm cast iron casserole dish and brown the spring onions, carrot and pepper.
Add the coconut milk, lemon zest, chili pepper, salt and curry. Mix and add the cod strips. Cover and cook for 5 minutes.
Finally add the coriander, mix and remove from the heat. Pour the soup into 4 plates and serve.

• preparation

To Make the Chicken:

Wash the chicken clean and remember to set aside the piece of chicken fat from the cavity. Transfer the chicken to a plate and pat dry with a paper towel. Lightly rub the chicken with the salt. This will give the chicken skin a nice sheen. Set it aside.

Bring the water, along with the ginger and scallions, to a boil in a large stockpot. Carefully lower the chicken into the boiling water, positioning the chicken breast-side up. Now is a good time to adjust the water level so the chicken breast just pokes above the water (so you aren’t left with dry white meat).
Wait for the water to come back up to a boil. Once it does, carefully lift the chicken out of the water to pour out the colder water that is trapped in the cavity. Carefully lower the chicken back into the pot. Bring the water to a boil again. When it is JUST starting to boil again, turn the heat down. Keep it at barely a simmer. There should be very little movement in the water, but it also shouldn’t be still. Cover the pot, and keep the heat around the lowest setting so the liquid continues to simmer slowly.
Cook for about 30-35 minutes, roughly 10-11 minutes per pound. Depending on the size of your chicken, it may take more or less time to cook it through. (If you have a chicken larger than 3 1/2 pounds, it will take more like 40-50 minutes to cook.) You can check to make sure the water is bubbling slowly/gently and not boiling too vigorously, but try to avoid uncovering the pot during cooking.

When the timer (for the chicken) is almost up, prepare a large ice bath. To check if the chicken is done, stick a toothpick into the thickest part of the thigh until it touches the bone; if the juices run clear, it’s cooked through. Carefully lift the chicken out of the pot, drain the water from the cavity and lower it into the ice bath. Take care not to break the skin. After 15 minutes in the ice bath, the chicken should be cooled completely, drain and cover with clear plastic until ready to cut and serve.
If you like, you can leave the pot of chicken poaching liquid simmering uncovered (so it reduces and concentrates flavor for cooking the rice in the next step.
To make the rice:
While the chicken is cooling, make the rice. Heat a wok or large skillet over medium heat. Add the chicken fat, along with 1/2 teaspoon of oil, and cook for 1-2 minutes, or until you have about 1 tablespoon of rendered fat. Stir in the minced garlic and fry briefly, making sure it doesn’t burn. Add the uncooked rice. Stir continuously for about two minutes.
Turn off the heat. Scoop the rice into your rice cooker (leave the hunk of chicken fat behind or add it to the rice—your choice) and add the stock from poaching the chicken (instead of the usual water) until it reaches the '4' line (3 US cups = 4 rice cooker cups). Stir in the salt. Close the lid and press START.

If you don’t have a rice cooker, transfer the toasted rice to a medium/large pot. Add 4 cups of chicken stock and the salt, giving it a quick stir. Soak the rice for 20 minutes. Then cover the pot and bring to a boil. Once it boils, immediately turn down the heat to the lowest setting. Let the rice simmer and cook (covered) for 15 minutes, until the liquid has absorbed into the rice, and it is tender.

To Make the Ginger Garlic Sauce:

Grind the ginger and garlic in a food processor until finely minced. Heat the oil in a small pot or saucepan. Gently fry the ginger and garlic until aromatic and just lightly caramelized. You want it to be just cooked so that it no longer has that spicy raw flavor of uncooked ginger and garlic. Add salt to taste and transfer to a sauce dish.
To Make the Sweet Dark Soy Sauce:
Heat the water and sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the liquid thickens into a simple syrup. Add the dark soy sauce, stirring to combine. Transfer to a sauce dish.

To Make the Chili Sauce:
Grind the chilies, ginger, and garlic in a food processor until finely chopped. You will probably have to scrape down the sides of the food processor 1-2 times to ensure everything is ground up evenly. Add the sesame oil, salt, sugar, lime juice, and vinegar to the food processor. Pulse 2-3 times to combine. You can also do this in a mortar and pestle.

Transfer to a small bowl and add chicken broth (what you used to boil the chicken) 1 tablespoon at a time until a saucy consistency is achieved. This is really about your preference too; if you like a thicker paste, add less broth.

• preparation

1. Preheat oven to 450F (230C). Slice peppers in half and remove seeds.
Place cut-side down on a baking sheet lined with foil. Roast, uncovered, until peppers are partially charred, from 15 to 20 minutes. Remove from oven, pull up edges of foil, wrap around hot peppers and seal. Set aside to cool.
2. Meanwhile, pour broth into a wide saucepan. Add ginger. Thinly slice root ends from lemongrass and discard. Remove any dried outer leaves. Pound stalks to flatten slightly. Slice into 1/2-inch (1-cm) pieces. Add to broth. Place over high heat. When boiling, reduce heat to medium or medium-high so broth gently boils. Boil, uncovered, until reduced to 1 cup (250 ml). This should take at least 20 minutes. Broth will taste very strong. Saving broth, strain and discard ginger and lemongrass.
3. Return broth to saucepan set over medium-high heat. Add cream. In a small dish using a fork, stir cornstarch with water to form a smooth paste. Whisk into hot cream broth and whisk almost constantly until thickened, from 3 to 4 minutes. Taste and stir in lemon juice, if you like. Cover and remove from heat. If making ahead, refrigerate in a sealed jar for up to 2 days.
4. About 15 minutes before serving, bring a large pot of water and salt to a boil. If using sea scallops, slice in half. Rinse frozen shrimp with cold water to remove clinging ice crystals. Then drain and pat dry. Prepare roasted peppers by draining juice accumulated in foil into a small bowl. Peel off charred skins and discard. Slice peppers into bite-size strips and add to juice. Set aside.
5. When water is boiling rapidly, add pasta and cook, uncovered and stirring occasionally, until al dente, from 8 to 10 minutes. Meanwhile, heat oil and butter in a wide frying pan set over medium- high heat. Add seafood and stir-fry until scallops are lightly browned and shrimp are bright pink, about 4 minutes. Stir in peppers and juice. Drain pasta well. In a large bowl, stir pasta with cream sauce until coated. Place in pasta bowls and spoon seafood mixture over top.

• preparation

Pound the garlic and black peppercorns in a mortar and pestle until fine.
4 cloves garlic,½ teaspoon black peppercorns
Add the lemongrass and pound into a rough paste.
1 stalk lemongrass

Add the oil, fish sauce, soy sauce, sugar and water and stir until the sugar is dissolved. Pour the marinade onto the chicken and mix well. Let marinate overnight, or at least 2 hours; stirring halfway in between if you can to make sure marinade is well distributed.
2 tablespoon neutral oil,1 tablespoon fish sauce,1 tablespoon soy sauce,1 tablespoon sugar,2 tablespoon water,1 lb chicken thighs

To Grill:
Preheat the grill on high heat.
Oil the grill grates well then place the chicken on the grill, presentation side down, and cook with the lid closed for 1-2 minutes or until the chicken has nice grill marks. Rotate the chicken 90 degrees to get the crosshatch grill marks, and let them grill for another 1-2 minutes. Tip: Skinless chicken can be sticky, so use a grill spatula to scrape the chicken off the grill rather than grabbing them with tongs which could tear the meat.

To Broil:
Set the oven rack to the top position, about 3-4 inches away from the element, and preheat the broiler on high for 5 minutes. Line a baking sheet with foil (not parchment!) and place the chicken on the baking sheet, pretty side up.
Broil the chicken for 7-10 minutes, or until you have nice browning with little charred bits on the chicken. By the time this happens the chicken should be fully cooked. Don't flip the chicken; if you try to broil both sides the chicken will not have enough time to develop any browning—it's better to get a good char on one side than none!

For the dipping sauce:
1 small garlic clove
1 Thai chili
1 ½ tablespoon sugar
¼ cup water
2 tablespoon lime juice
1 ½ tablespoon fish sauce

Pound together the garlic and chili into a rough paste. Add the sugar and grind in a circular motion to break up the chilies further. Add all remaining ingredients and stir until the sugar is dissolved. This can be stored in the fridge for a few weeks.