RUBY THAI RECIPES
THAI RED RUBIES RECIPE - FOOD.COM
This is a famous Thai dessert made from water chestnuts. The preparation time includes refrigeration time.
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- For sugar syrup ---------------.
- Dissolve sugar in water by bringing it to a boil.
- This takes about 1 minute.
- Then remove and chill in the fridge.
- For the water chestnuts -------.
- Peel the skin from the water chestnuts.
- Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.
- (Not too big or too small) Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.
- Pour the water chestnuts from the bag into a sieve.
- Sieve away the excess flour.
- Boil water in a saucepan.
- Pour the water chestnuts into the boiling water and simmer for just 2 minute.
- Remove and drain the water chestnuts.
- Allow it to cool in iced water.
- For serving --------------------.
- Combine the sugar syrup, coconut milk and rose or jasmine essence.
- Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.
- Add some ice cubes into the bowl and serve immediately.
Nutrition Facts : Calories 716.3, FatContent 40.3, SaturatedFatContent 35.6, CholesterolContent 0, SodiumContent 40.1, CarbohydrateContent 93.5, FiberContent 2.7, SugarContent 70.8, ProteinContent 5.1
TOP SECRET RECIPES | RUBY TUESDAY THAI PHOON SHRIMP
Menu Description: "Tender, crispy shrimp with a sweet and spicy chili sauce that's got just the right kick." This was another job for the micro-screen sieve. Rinsing away the mayo from a spoonful of this delicious chili sauce reveals just what I expected: sambal chunks. The minced chili peppers that sat there, now naked, in the bottom of the sieve, looked just like the type of red pepper used in sambal chili sauce. And since there were bits of garlic in there too, it was clear that the bright red chili garlic sauce you find near the Asian foods in your market is the perfect secret ingredient for the fiery mixture that's used on this popular dish from Ruby Tuesday's appetizer menu. Once you make the sauce, whip up some of the secret breading for the shrimp and get on with the frying. You can use shortening or oil here, but I think shortening works best, and it doesn't stink up the house. The no trans-fat stuff is da bomb. Once all of your shrimps are fried to a nice golden brown, carefully coat the little suckers with about half of the sauce, and then serve the rest of the sauce on the side for dipping, just like they do at the restaurant. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 20 minutes0S
Prep Time 10 minutes0S
Cook Time 10 minutes0S
Number Of Ingredients 18
Nutrition Facts : Calories 194 calories
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