Christian Bégin's Surf and turf with an asian twist
INGREDIENTS
•
2 pork tenderloins
•
8-12 large shell-on tiger shrimp, frozen
•
Enough peanut oil, for cooking
•
1 yellow onion, coarsely chopped
•
1 mL ( 1/4 tsp.) turmeric
•
1 mL ( 1/4 tsp.) coriander seeds, crushed
•
1 mL ( 1/4 tsp.) curry powder
•
To taste, fresh cilantro or Thai basil (optional)
•
15 mL (1 tbsp.) finely chopped fresh ginger
•
2 cloves of garlic, pressed
•
15 mL (1 tbsp.) honey
•
125 mL ( 1/2 cup) soy sauce
•
60 mL ( 1/4 cup) orange juice
•
30 mL (2 tbsp.) lime juice (about 2 limes)
•
5 mL (1 tsp.) toasted sesame oil
•
60 mL ( 1/4 cup) coconut milk
•
5 mL (1 tsp.) mild chili sauce
•
30 mL ( 2 tbsp.) each of mirin and rice vinegar or
•
60 mL ( 1/4 cup) sake
•
15 mL (1 tbsp.) peanut oil
Comments & Reviews
Just A Pinch Sweepstakes