Comments on: Coconut Shrimp from the Steamy Kitchen Cookbook

By: Korean BBQ-Style Hamburger Seasoning Recipe from the Steamy Kitchen — Wasabimon!

Korean BBQ-Style Hamburger Seasoning Recipe from the Steamy Kitchen — Wasabimon! — Tue, 03 Nov 2009 00:57:13 +0000

[...] couple of weeks ago I posted a review of Jaden Hair’s Steamy Kitchen Cookbook along with a recipe for coconut shrimp. Since then I’ve made a few more of Jaden’s [...]

By: Review: The Asian Barbecue Book, and Curried Potato Wedges

Review: The Asian Barbecue Book, and Curried Potato Wedges — Tue, 27 Oct 2009 23:38:59 +0000

[...] been in love with Asian food recipes for as long as I’ve been cooking. As I mentioned in a post last week, I learned to cook – and I mean really cook – in Thailand. While I’d always been [...]

By: Review: The Asian Barbecue Book, and Curried Potato Wedges — Wasabimon!

Review: The Asian Barbecue Book, and Curried Potato Wedges — Wasabimon! — Tue, 27 Oct 2009 00:03:17 +0000

By: steph

steph — Mon, 26 Oct 2009 20:28:31 +0000

This recipe isn’t as “battered” as others are, so it’s less greasy and less messy to make (which are both nice!). For an alcohol substitutes, I’d try something that’s slightly acid-y since there’s already sugar in the recipe. Maybe grape juice with a little lemon juice added in?

By: ReadyMom

ReadyMom — Mon, 26 Oct 2009 20:09:31 +0000

Great recipe–so you don’t batter the shrimp with the coconut first? Interesting (and, of course, better for you). If you’re not a drinker, do you have any suggestions for cognac substitutes? I usually try white grape juice or apple diluted with a little water.

By: steph

steph — Mon, 26 Oct 2009 18:22:39 +0000

I can’t recommend it enough! I’m usually too lazy to cook shrimp, but this was super easy.