TOP SECRET RECIPES | BENIHANA DIPPING SAUCES RECIPE
The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
Provided by Todd Wilbur
Total Time 5 minutes0S
Prep Time 2 minutes30S
Cook Time 2 minutes30S
Number Of Ingredients 12
Nutrition Facts : Calories 10 calories
RICK STEIN'S DEEP-FRIED COCONUT PRAWNS RECIPE - BBC FOOD
If you have been anywhere by the sea in the Yucatan peninsula you will have had these deep-fried king prawns with a coconut batter. Curiously to me, they often come with an apple sauce, but less frequently they’re served with a papaya and habanero dipping sauce, which I like. The other problem is the batter is often too sweet, so this is my version with no sugar.
Provided by Rick Stein
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4-6 as a starter
Number Of Ingredients 20
Steps:
- To make the dipping sauce, place all the ingredients into a food processer and blend until smooth. Pour into a saucepan and bring to the boil. Reduce to a simmer and cook gently over a low heat for 5 minutes. If the sauce gets too thick, add a few tablespoons of boiling water.
- To make the batter, sift 125g/4½oz plain flour, the baking powder and pinch salt into a bowl. Make a well in centre and break in the egg. Bring in the flour from the sides to make a paste then whisk in the cold water to make a smooth batter.
- Line a baking tray with greaseproof paper and fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
- Tip the remaining 50g/1¾oz flour into a shallow bowl and season generously with salt and pepper. Mix together the breadcrumbs and coconut in a seperate bowl.
- Coat each prawn in the flour, shaking off any excess, then holding it by the tail, dip it into the batter. Lift it out and let any excess batter drip back into the bowl. Roll the prawn in the coconut crumbs, pressing down so the mixture sticks. Put the prawn on the prepared tray and repeat until all are coated, leaving space between each one.
- Deep-fry the prawns in batches for 1 or 2 minutes until golden-brown and crisp. Drain on kitchen paper.
- Serve at once with the papaya dipping sauce.
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