Tips on Pairing Hot Appetizers with Sauces
Complement your delicious hot appetizers with the right sauces for a delightful combination. Generally, deep-fried appetizers are best complemented by mild mayonnaise or yogurt based sauces while stir fried or steamed appetizers like dumplings are best paired with a hotter sauce.
Hot Appetizers
Stir fried shrimp make a delicious appetizer. Simply peel, devein one and a half pounds of shrimp, wash them under cold running water and pat dry. Using a mortar and pestle, crush two teaspoons of Tellicherry peppercorns and combine it with coarse salt. Rub some of this seasoning on the shrimp. Heat three to four teaspoons of olive oil in a pan and stir fry the shrimp with a little more of the seasoning. Cook till the shrimp turns pink and opaque and serve hot.
The modest onion rings can add a lot of flavors to a platter of hot appetizers. For the batter, whisk together a cup of cake flour, one egg, half teaspoon of salt and a quarter teaspoon of cayenne pepper till smooth. Gently whisk in three-fourth cup of lager beer into the batter and let it stand for thirty minutes till smooth. Thickly slice onions into rounds and separate the rings. Dip each ring in the batter and let the excess batter drip off before deep frying it. Deep fry these rings in canola oil for about three minutes till crisp and brown. Keep them warm in an oven till you complete the whole batch and serve hot.
Sauces for Appetizers
Serve appetizers with sauces to enhance the taste and texture of the dish. To make a tartar sauce, whisk together two egg yolks and the juice of one lemon till smooth in a mixer. Leave the motor running and gradually pour in one and a half cups of canola oil and keep it running till well blended. Gently fold in half a cup of chopped dill pickles, one finely chopped green onion, a quarter cup of chopped chives and one teaspoon of capers. Season generously with salt and pepper and serve chilled.
A lemon-garlic aioli also makes a delicious sauce and complements most hot appetizers. Using an immersion blender, blend two egg yolks, one chopped clove of garlic, zest of one lemon and the juice of two lemons. Keep the blender running and slowly pour in one and a half cups of canola oil and keep blending till smooth. Season with salt and pepper and refrigerate covered before serving. Serve with stir fried or deep-fried appetizers.
Hot Appetizers
Stir fried shrimp make a delicious appetizer. Simply peel, devein one and a half pounds of shrimp, wash them under cold running water and pat dry. Using a mortar and pestle, crush two teaspoons of Tellicherry peppercorns and combine it with coarse salt. Rub some of this seasoning on the shrimp. Heat three to four teaspoons of olive oil in a pan and stir fry the shrimp with a little more of the seasoning. Cook till the shrimp turns pink and opaque and serve hot.
The modest onion rings can add a lot of flavors to a platter of hot appetizers. For the batter, whisk together a cup of cake flour, one egg, half teaspoon of salt and a quarter teaspoon of cayenne pepper till smooth. Gently whisk in three-fourth cup of lager beer into the batter and let it stand for thirty minutes till smooth. Thickly slice onions into rounds and separate the rings. Dip each ring in the batter and let the excess batter drip off before deep frying it. Deep fry these rings in canola oil for about three minutes till crisp and brown. Keep them warm in an oven till you complete the whole batch and serve hot.
Sauces for Appetizers
Serve appetizers with sauces to enhance the taste and texture of the dish. To make a tartar sauce, whisk together two egg yolks and the juice of one lemon till smooth in a mixer. Leave the motor running and gradually pour in one and a half cups of canola oil and keep it running till well blended. Gently fold in half a cup of chopped dill pickles, one finely chopped green onion, a quarter cup of chopped chives and one teaspoon of capers. Season generously with salt and pepper and serve chilled.
A lemon-garlic aioli also makes a delicious sauce and complements most hot appetizers. Using an immersion blender, blend two egg yolks, one chopped clove of garlic, zest of one lemon and the juice of two lemons. Keep the blender running and slowly pour in one and a half cups of canola oil and keep blending till smooth. Season with salt and pepper and refrigerate covered before serving. Serve with stir fried or deep-fried appetizers.
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