June 2, 2020

Viet-Cajun Crawfish Boil By Robin Bashinsky

Active Time 25 Mins Total Time 1 Hour 15 Mins Yield Serves 6   Ingredients Crawfish Boil 2 1/2 gal. water 1 1/2 cups Old Bay Seasoning or Zatarain’s Crawfish, Shrimp & Crab Boil 1/2 cup […]
June 2, 2020

Simple Shrimp Boil Recipe

Ingredients 1 pound of raw headless shell on shrimp (domestic preferred) 1 tablespoon of sambal oelek 3 tablespoon of soy sauce Instructions Fill a large pot with 4 quarts of water and bring to a boil. […]
June 2, 2020

Momma Poon’s Ketchup Shrimp Recipe

Ingredients 2 tablespoons Shaoxing Wine ½ tablespoon white Sugar 1 tablespoon Worcestershire Sauce 1 tablespoon Chopped Ginger 1 tablespoon Chopped Garlic ½ cup of Ketchup 1 pound of colossal size (10/15) shrimp – clean and pat […]
July 4, 2019

Pichet Ong’s Clay-Pot Prawns with Ginger and Scallion

About Pichet Ong Pichet Ong is of Chinese descent, grew up in Thailand and Singapore, and moved with his family to New York at age fourteen. He earned a master’s degree in architecture from the University of California at Berkeley, but instead built a career as a self-taught chef.
June 2, 2020

Viet-Cajun Crawfish Boil By Robin Bashinsky

Active Time 25 Mins Total Time 1 Hour 15 Mins Yield Serves 6   Ingredients Crawfish Boil 2 1/2 gal. water 1 1/2 cups Old Bay Seasoning or Zatarain’s Crawfish, Shrimp & Crab Boil 1/2 cup […]
June 2, 2020

Simple Shrimp Boil Recipe

Ingredients 1 pound of raw headless shell on shrimp (domestic preferred) 1 tablespoon of sambal oelek 3 tablespoon of soy sauce Instructions Fill a large pot with 4 quarts of water and bring to a boil. […]
June 2, 2020

Momma Poon’s Ketchup Shrimp Recipe

Ingredients 2 tablespoons Shaoxing Wine ½ tablespoon white Sugar 1 tablespoon Worcestershire Sauce 1 tablespoon Chopped Ginger 1 tablespoon Chopped Garlic ½ cup of Ketchup 1 pound of colossal size (10/15) shrimp – clean and pat […]
July 4, 2019

Pichet Ong’s Clay-Pot Prawns with Ginger and Scallion

About Pichet Ong Pichet Ong is of Chinese descent, grew up in Thailand and Singapore, and moved with his family to New York at age fourteen. He earned a master’s degree in architecture from the University of California at Berkeley, but instead built a career as a self-taught chef.