I am so excited because yesterday I received The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinnerby Jaden Hair of SteamyKitchen.com. The book arrived straight from the publisher as part of the “swag bag” I received in San Francisco at the Blogherfood09 after party. Although I was not asked to review this cookbook I wanted to share with you my thoughts about it as well as her recipe for Coconut Shrimp.
Sharing with you from an Asian point of view, this cookbook is everyday Asian food done right. Families will fall in love with each of her simple-to-prepare dishes. What appeals to me the most about this book is virtually every recipe is one I would like to make! Her book is filled with popular well-known recipes such as Pad Thai, Bahn Mi, Jap Chae, and lettuce wraps. I believe many people feel Asian food is difficult to prepare. However, Jaden walks you through each recipe with her humorous story telling and imparts confidence to the reader that each dish is truly simple enough to make for tonight’s dinner.
Tonight my family and I made 2 dishes from her cookbook. The first one was broccoli beef. My kids devoured it and it will become part of our rotation for sure. The second recipe I prepared was for coconut shrimp. I loved this dish because it is not overly sweet yet allows all the flavors to really compliment each other without drowning out the shrimp. I used black tiger prawns and I highly recommend using them as well.
Lastly, the photos throughout the book are stunning. Most of the photos were taken by Jaden herself. She is a self taught photographer and with each turn of the page you (as the reader) are left with a desire to prepare every recipe.
Whether you are a new or seasoned home cook, I highly recommend adding this cookbook to your collection. – You won’t be disappointed!
Here is Jaden’s recipe for Coconut Shrimp. Enjoy!
Coconut Shrimp Recipe by Jaden Hair in “The Steamy Kitchen Cookbook”
1/4 cup unsweetened shredded coconut
1 tb. high-heat cooking oil
1 lb. raw tail-on shrimp, deveined and patted really dry
2 tb. butter
4 green onions (scallions), cut into 2-in lengths
1 tb. finely minced garlic
3 tb. cognac (brandy or rum make good substitutes)
Gererous pinch of salt
3/4 teaspoon sugar (omit if you are using sweetened shredded coconut)
1. In a wok or frying pan over medium heat, add the coconut and toast until golden brown. This should only take about 3-4 minutes. Take care not to burn the coconut! Once the coconut is toasted, immediately remove to a plate to cool.
2.Wipe the wok or pan dry and set over high heat. When a bead of water instantly sizzles and evaporates upon contact, add the oil and swirl to coat. Add the shrimp to the wok keeping them in a single layer. Fry for 1 minute, flip and fry an additional minute until almost cooked through. Remove from the wok, keeping as much oil in the wok as possible.
3.Turn the heat to medium, add the butter and, once the butter starts bubbling, add the green onion and garlic. Fry until fragrant, about 30 seconds. Pour in the cognac and add the salt and sugar. Stir and return the shrimp to the wok. Let the whole thing bubble and thicken just a bit-the sauce should lightly coat the shrimp. Remove from the heat, sprinkle in the toasted coconut and toss well.