An OC class would be great! Let me know if you need help getting the word out. I’ll pack that teaching kitchen, baby! =)]]>
The other change/addition I made was using Sichuan/Szechwan(sp) peppercorns instead of bird chili — the lemony-ness of the peppercorns worked really well with the prawns.
One thing more I learned: those cheap frozen bulk prawns from Vietnam are soaked in saltwater. So the dish was way saltier than it ought to have been. I had to use those. The fresh prawns were $13 a pound and and the frozen bulk were $7… and I don’t have any money these days. Next time I do this recipe, I will instruct my guest to bring the prawns and specify fresh, fat and juicy only ;-)!
But all in all, a successful recipe!]]>
General Tso’s Chicken: http://forfood.rezimo.com/?p=417 (We already discussed this one)
Tropical Rice: http://forfood.rezimo.com/?p=416 (I can imagine this really cheering me up any tie of the year)
Mango Joes: http://forfood.rezimo.com/?p=371 (a sugar-free “gourmet” version of the sloppy joe)
Schnitzel Sushi: http://forfood.rezimo.com/?p=311 (a mixture – and personal concoction – of Japanese, Cuban, and German cuisine)
BLT Steak: http://forfood.rezimo.com/?p=320 (you can’t go wrong with bacon – unless you’re a vegetarian )
Sorry, I just couldn’t choose!]]>