Tag: appetizer

Sweet Potato Shrimp Fritters

Sweet Potato Shrimp Fritters

Sweet Potato Shrimp Fritters

So why is there what looks to be a Vietnamese recipe in Senegal? Like Vietnam, Senegal was colonized by France. Many Senegalese fought for France in Vietnam during the Indochina war; many bringing back Vietnamese wives to Senegal. With the connection through France, Senegal saw an increase of Vietnamese, developing a fusion of Senegalese and Vietnamese cuisine. Today, it is common to see spring rolls and shrimp cakes on Senegalese menus.
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: Senegalese
Keyword: appetizer, seafood, Senegalese, West African
Author: Alex Gorgos

Ingredients

  • 8 oz shrimp peeled and deveined; finely chopped
  • 8 oz sweet potato grated
  • 2 green onions chopped
  • 2 tsp fish sauce
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup flour plus more
  • 1 large egg beaten
  • 1/2 tsp baking powder
  • vegetable oil for frying

Nuoc Cham Dipping Sauce

  • 3 tbsp fish sauce
  • 1 1/2 tbsp lime juice
  • 1 tbsp water
  • 1/2 tbsp sugar
  • 1 red bird’s eye chili finely chopped
  • 1 large garlic clove finely chopped

Instructions

  • Combine all of the dipping sauce ingredients. Set aside.
    Senegalese, appetizer, seafood
  • Mix together the shrimp, sweet potato, green onion, fish sauce, salt, and pepper.
    Senegalese, appetizer, seafood
  • Mix in the flour, egg, and baking powder until a batter is formed. If the batter is too wet, add in an extra tbsp of flour.
    Senegalese, appetizer, seafood
  • Heat up a 1/4” of cooking oil in a frying pan over medium high heat. Drop a 1/4” cup of the batter in clumps into the oil. Slightly flatten with the back of a spoon.
    Senegalese, appetizer, seafood
  • Fry the fritters for 4-5 minutes a side until crispy, making sure not to overcrowd the pan.
    Senegalese, appetizer, seafood
  • Drain the grease on a rack.
    Senegalese, appetizer, seafood
Senegalese, appetizer, seafood
Serve the fritters with the dipping sauce.
Nam Khao (Crispy Rice Salad)

Nam Khao (Crispy Rice Salad)

Nam Khao (Crispy Rice Salad)

Nam khao is a Laotian salad with roots in Thai and Vietnamese cuisine. The Thai influence stem from the ingredients used to make the crispy rice balls, dressing, and toasted rice powder. The Vietnamese influence comes from the salad toppings such as the mint, basil, and cilantro. This salad has just about every flavor and texture you can imagine; all perfectly balanced.
Nam khao is definitely an advanced recipe; with the crispy rice balls taking the brunt of the endless prep work to it’s completion. It will be all worth it in the end. So puff, puff, puff; don’t bother passing; puff a few more times; take a deep breath, and get ready to cook.
Prep Time30 minutes
Cook Time1 hour
Course: Appetizer, Main Course
Cuisine: Laotian
Keyword: appetizer, Laotian, main course, rice, salad, Southeast Asian
Servings: 2
Author: Alex Gorgos

Equipment

  • sticky rice bamboo steamer
  • cookie dropper scooper

Ingredients

Crispy Rice

  • 3 cups glutenous rice
  • 3 tbsp red curry paste
  • 2 garlic cloves minced
  • 1 shallot finely chopped
  • 4 lime leaves finely chopped
  • 4 tsp fish sauce
  • 4 tsp sugar
  • 1 large egg beaten
  • vegetable oil for frying
  • spinach/arugula mix

Nuac Chom Dressing

  • 1/3 cup warm water
  • 2 1/2 tbsp sugar
  • 2 tbsp fish sauce
  • 1/2 lime juiced
  • 1 1/2 tbsp rice vinegar
  • 2 garlic cloves minced
  • 1 red Thai chili finely chopped

Salad Toppings

  • som moo (Laotian fermented sausage)
  • mint
  • basil
  • cilantro
  • toasted peanuts
  • toasted rice powder
  • green onions

Instructions

  • Soak the rice for a minimum of 4 hours.
    Laotian, main course, rice, salad
  • Place the rice in a bamboo steamer basket in a pot of boiling water. Place a cover over the top.
    Laotian, main course,rice, salad
  • Steam the rice for 30 minutes, flipping half way through the cooking process.
    Laotian, main course, rice, salad
  • Mix in the rest of the crispy rice ingredients.
    Laotian, main course, rice, salad
  • Heat up 2” of cooking oil in a pot over medium high heat. Using a cookie dropper scoop, drop round balls of the rice into the oil, making sure to not overcrowd the pot. Fry the rice balls for 3-4 minutes.
    Laotian, main course, rice, salad
  • Drain the grease from the rice balls on paper towels.
    Laotian, main course, rice, salad
  • Mix together all of the dressing ingredients.
    Laotian, main course, rice, salad
  • Prep all of the other topping ingredients.
    Laotian, main course, rice, salad
  • Break up the crispy rice balls. Toss them with the som moo, mint, basil, cilantro, toasted peanuts, green onions, and the dressing.
    Laotian, main course, rice, salad
  • Place the spinach/arugula mix in the bottom of a bowl.
    Laotian, main course, rice, salad
  • Place the crispy rice salad on top of the spinach/arugula. Dust the top with toasted rice powder.
    Laotian, main course, rice, salad
Laotian, main course, rice, salad
Muhammara Dip

Muhammara Dip

Muhammara Dip

Muhammara is a roasted red pepper dip eaten all over the Middle East. It is extremely easy to prepare, which is great, since it is extremely easy to eat a whole batch. All of the ingredients get puréed in a food processor. Then the dip will need to sit in the refrigerator for an hour to allow the flavors to meld with one another. Serve the muhammara dip with pita chips.
Prep Time5 minutes
Course: Appetizer, Snack
Cuisine: Syrian
Keyword: appetizer, snack, Syrian, vegan, Western Asian
Author: Alex Gorgos

Equipment

  • food processor

Ingredients

  • 12 oz roasted red peppers 1 jar
  • 1 cup walnuts
  • 1/2 cup breadcrumbs
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt

Garnish

  • olive oil
  • parsley chopped

Instructions

  • Place all of the ingredients in a food processor.
    Lebanese, appetizer, snack, vegan
  • Pulse until the dip is smooth. Let sit in the refrigerator for an hour before serving.
    Lebanese, appetizer, snack, vegan
Lebanese, appetizer, snack, vegan
Drizzle olive oil over the muhammara. Garnish with chopped parsley.

Pita Chips

Once you make pita chips on your own, you will never buy packaged ones again. All you have to do is cut pita bread into 8 pieces, toss with olive oil and seasonings, and bake for 15 minutes at 400 degrees. Once the pita chips are finished baking, they will need to cool completely to crisp up.
Prep Time5 minutes
Cook Time15 minutes
Course: Snack
Keyword: how to make, snack
Author: Alex Gorgos

Ingredients

  • 4 pita bread
  • olive oil
  • garlic powder
  • onion powder
  • salt

Instructions

  • Cut the pita bread into 8 pieces.
    How to make, snack
  • Toss the pita with olive oil, garlic powder, onion powder, and salt.
    How to make, snack
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the pita on the baking sheet.
    How to make, snack
  • Bake the pita for 15 minutes, flipping half way through. Let the pita chips completely cool before serving.
    How to make, snack