If you like shrimp, this recipe is for you. It’s a double-dose of shrimp in that the breading is small, dried shrimp. We use dried shrimp (“sakura-ebi” in Japanese) in some Japanese recipes, such as fried rice and okonomi-yaki, and it really works for this recipe, too. There’s not really a lot to making the…
Archives for June 2025
Mustard chicken
Here’s a quick chicken dish staring two kinds of mustards. Of course, use boneless chicken thighs for this recipe, instead of the generally dry, flavorless breasts. This is based on a very old recipe from Food & Wine. Not much else to say about it except that it’s really good. What you’ll need What to…
Thenga Konju Curry (Coconut Prawn Curry)
Shrimp curry again! This time it’s Indian, from the Goan region. This is really easy to make, and it’s quite flavorful. It does have a lot of hot pepper in it, so if you don’t like it so spicy, maybe use 1.5 or 1 pepper, instead of the three. This goes well with either naan…