Soft-shell crab is back!

It's soft-shell crab season and Wild Ginger is featuring two distinctly prepared dishes  :::

Vietnamese Soft-shell Crab ~ garlic, shallot, black pepper and fish sauce
Cantonese  Soft-shell Crab ~ salt, pepper, golden fried garlic and red chilies

For those of you wishing to bring the tastes of Wild Ginger into your home, here is a soft-shell crab recipe we recommended :::

To start, live crabs are the best, but they're not very easy to find. When selecting your crab, your nose will tell you what's good. Trust your instincts. When fresh, crab smells clean and astringent mimicing the scent of sea mist. To clean, hold the crab in one hand and while using a pair of kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made. Rinse and pat dry.

For the crust:
1 cup of peanut oul
1 1/2 cups of rice flour
1/4 tsp salt
1/4 tsp black pepper
2 eggs

For the sauce:
1- 1/2 Tbl thin sliced shallot
1 tsp finely chopped garlic
1 Tbl inely sliced lemongrass
1/4 cup chicken stock
1 Tbl fish sauce
1-2 tsp sugar (varying depending on prefence)
1 tsp black pepper

Heat oil in large saute pan until it reaches 325 degrees. Sift flour, salt and pepper together. Beat eggs in separate bowl. Immerse cleaned crabs in egg misture. Drain slightly then roll into flour mixture. Pan-fry until golden bwon (use caution as oil may splatter). Drain on paper towel. Remove all oil from the pan except one tablespoon. Fry shallots in this oil on medium high heat until golden, then add garlic and lemongrass, stirring constantly until fragrant, about one minute. Add chicken stock, fish sauce, sugar and pepper and stir to combine. Taste and adjust seasoinings to preference. Place crabs in pan and gently turn to coat with sauce. Plate and garnish with rough chopped cilantro. Enjoy!

Spice Up Your Super Bowl

The Big Game is this Sunday, and no Super Bowl is complete without party food. Wild Ginger Executive Chef, Jacky Lo, presents a few spicy variations to your classic game-day recipes.

Sambal Chicken Wings ~
A spin on the familiar spicy chicken wings, Wild Ginger Sambal Sauce will add unique fiery flavor dimensions to a game-day favorite.

Ingredients:
3 T Wild Ginger Sambal Sauce
3 T mayo
1/2 bushel of cilantro (chopped)
1 dozen cooked chicken wings

Preparation: Combine all ingredients and mix well. Serve as a creamy dip with already prepared chicken wings.


Sambal Salsa & Curry Powder Sour Cream ~
Introduce a new flavor profile with Wild Ginger Sambal Sauce salsa or Wild Ginger Curry Powder sour cream as a dip, or a seasoned dollop on oven-baked nachos.

Ingredients: Sambal Salsa
2 small tomatoes, diced
1 small green bell pepper, diced
1 red onion, small diced
4 T Wild Ginger Sambal Sauce
to taste ketchup
pinch of salt
1 lime juiced
1 bushel of cilantro, chopped

Preparation: Combine all ingredients and mix well. Taste and adjust seasoning, if desired.

Ingredients: Curry Sour Cream
1/2 c sour cream
2 tsp Wild Ginger Curry Powder

Preparation: Combine ingredients and mix well.

Curry Popcorn ~
Add a sweet, yet snappy, kick to that handful of popcorn with Wild Ginger Curry Powder.

Ingredients:
1 bag popped popcorn
4 tsp Wild Ginger Curry Powder
2 tsp salt
1 tsp sugar

Preparation: Combine curry powder, salt, and sugar. Mix well and sprinkle on top of popcorn and toss.

Chicken Curry Recipe

Bring the tastes and flavors of Wild Ginger to your home!

Chicken Curry ~ Serves 4

Serve with plenty of steamed white or brown rice

For the marinade:

• 1 tsp Wild Ginger curry powder
• ½ tsp white pepper
• 1 tsp sesame oil
• 1 egg white
• 1 T rice wine
• 2 tsp corn starch
• 1 ½ lb chicken breast

For the curry:

• 2 green onions, bulb and greens, thinly sliced
• 1 shallot, thinly sliced
• 2 cloves of garlic, minced
• 1 medium yellow onion, finely chopped
• 2 Tbl rice wine
• 1 ½ cup chicken stock
• ¾ cup coconut cream
• 1 ½ Tbl Wild Ginger curry powder
• 1tsp sugar
• to taste fish sauce

Preparation:

Marinade chicken for 30 minutes and cut into bite size pieces.

Heat wok and sauté green onion bulbs (save greens to be used for garnish) and thinly sliced shallots over medium high heat until slightly brown. Add yellow onion and garlic to wok, sauté for 1 minute.

Over medium high heat, sweep onions to the side of the wok before adding chicken and browning on all sides.

Deglaze wok with rice wine and add chicken stock, coconut cream, Wild Ginger curry powder and sugar. Bring to a boil then let sauce reduce and thicken before seasoning with fish sauce, to taste.

Serve curry over steamed jasmine or brown rice and garnish with reserved sliced green onions Enjoy!