Wolfgang Puck BDFR0070 Operations Instructions download pdf (Page 10)

Cajun-Style Popcorn Shrimp

Makes 4 appetizers

INGREDIENTS

1 pound 30-40 count shrimp, peeled and deveined

1 egg

1 teaspoon salt

1 teaspoon cayenne

1/2 teaspoon garlic powder

1/4 teaspoon dried leaf thyme

1/4 teaspoon dried oregano

1/8 teaspoon pepper

1/2 cup all purpose ﬂour

3/4 to 1 cup cornmeal

METHOD

1. Rinse the shrimp under cold water. Pat dry with paper towels.

2. In a medium bowl, beat the egg with the salt, cayenne, garlic powder,

thyme, oregano and black pepper until frothy. On separate sheets of

wax paper, place the ﬂour and cornmeal.

3. Dredge the shrimp in the ﬂour. Dip in the seasoned egg mixture and

coat in the cornmeal, using a fork. Place the shrimp on a wire rack set

over a baking sheet. Repeat until all shrimp are coated.

4. Turn on deep fryer and set temperature dial to 375° and wait until

green LED lights up ready. Place shrimp in basket and close lid. Lower

basket into oil. Fry the shrimp in small batches for 1-2 minutes or until

golden brown.

Recipe courtesy Debra Murray, Wolfgang Puck HSN host

Coconut Chicken Fingers

Makes 18 pieces

INGREDIENTS

1 pound boneless, skinless chicken breast

1/4 cup fresh lime or lemon juice

1 1/2 teaspoons hot curry powder

1 teaspoon salt

1/4 teaspoon ground ginger

1 cup all purpose ﬂour

1 teaspoon baking powder

3/4 cup milk

7 ounces shredded, unsweetened coconut

METHOD

1. Trim all visible fat from chicken. Cut each breast half crosswise into

6 pieces. In a medium bowl, combine the lime juice, curry powder, salt

and ground ginger. Add the chicken pieces and toss to coat.

Let stand 30 minutes at room temperature.

2. In a medium bowl, whisk together the ﬂour, baking powder and milk

until smooth. The batter will be thick. If it seems too thick, gradually

thin it out with 1 to 2 tablespoons of additional milk.

3. Turn on deep fryer and set temperature dial to 375° and wait until

green LED lights up ready.

4. Place the coconut on a sheet of wax paper. Add the chicken with

marinade to the batter and toss to coat thoroughly.

5. Using tongs lift the chicken pieces, 1 at a time from the batter; let

excess batter drip back into the bowl. Place chicken into basket and

close the lid. Lower basket into oil. Fry 3-4 pieces at a time for

2-3 minutes or until golden on the outside and white on the inside.

Recipe courtesy Debra Murray, Wolfgang Puck HSN host

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Wolfgang Puck BDFR0070 Operations Instructions Page 10

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