Fu Xian-Style Crispy Salt-and-Pepper Lobster
Wok-Tossed Lobster By Andrew Zimmern
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Wok-Tossed, Twice Cooked, Crispy Salt & Pepper Frogs’ Legs
A Tasty Alternative By Andrew Zimmern
Jamie Malone’s Oysters with XO Gravy
A Sustainable Option By Jamie Malone I like to make this oyster gravy and serve it with our sourdough bread for dipping. It is also excellent over white fish, such as halibut. How to shuck an oyster:
Boiled Chinese Dumplings
Be careful, these are highly addictive. By Andrew Zimmern This dumpling recipe is much easier than you’d think and they can be made in advance, frozen on baking sheets and then bagged. Frozen dumplings take a little longer to boil but the quality is still strong. I have to say, there is something magical about… Read More →
Chicken Yakitori
Japanese-Style BBQ By Andrew Zimmern Traditional Japanese yakitori stands will skewer and grill all sorts of animal parts – udders, cockscomb, trachea, you name it – but if that’s not your thing, try this recipe with chicken thighs. Brushed and basted with ginger juice and glazed with the craveable combination of dashi, sake, soy and… Read More →
Skewered Shrimp & Ham with Apple Jelly
Perfect Party Food By Andrew Zimmern These grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.
Bizarre Foods in the Kitchen: Beef & Lemongrass Skewers
A Cambodian-Style Snack Shack Favorite Roadside eateries in Cambodia serve little skewered dishes from morning to closing time, and this simple beef and lemongrass version of mine is the type of recipe that grill freaks will turn to all year long. I also use the same recipe for chicken parts, pork, etc., with equal success.
Crispy Salt & Pepper Prawns
Wok-Tossed, Twice-Cooked I make this dish all the time with soft shell crabs, but it is equally good with shrimp. For the crab version, I skip the salt rub and simply cut my crabs in half before dipping in the egg white. The sauce recipe came to me from my pal Vikram, who uses it all the… Read More →