A decent New York Times article (yes! shichimi togarashi) seemed to dump on the "ah-so" sauce.
It so happens that my #1 party hit - the kind which unfailingly elicits recipe requests- is barbecued char siu shrimp. I am always tempted to exaggerate my effort in making the dish.
Okay, skewering the little guys takes some time. But marinating them - a snap. Char siu sauce, meant mainly for pork, comes bottled or in powder form. You can marinate for a couple of hours or overnight. You may or may not skin the shrimp. Skewer, deliver to the grill, and watch them fly off the platter.
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- ► 2008 (27)
- ► 2007 (103)
- >Indian jujube
- >masago vs. ikura
- >char siu shrimp
- >vegetarian caviar
- >chicory vs. endive
- >papaya breakfast
- >ankimo and monkfish
- >thousand-year-old eggs vs. Epoisses
- >fish + chips = kerupuk, krupuk or keropok
- >bok choy vs. yu choy
- >mung bean magic, mignardise style
- >fruit vinegar
- >torch ginger
- ▼ September (16)