Salt & Pepper Shrimp

1-1/2 lbs. large shrimps, deveined, with the shell left on
1/4 c. garlic, minced
1/4 c. ginger, minced
1 tsp. hawaiian salt, coarse sea salt
1 tsp. coarse ground black pepper
3 tbsp. cornstarch or flour
1 c. green onions, thinly sliced

Directions:

Soak shrimp in salty cold water for 20 minutes, then rinse thoroughly. Pat the shrimp dry with paper towels. Lightly coat the shrimp with cornstarch.  In a bowl, mix the salt & pepper. Put aside. Deep-fry the shrimp at 375 degrees for only 20 seconds or until orange, then drain off excess oil on paper towel lined dish.  After deep-frying shrimp, coat the pan with oil and saute the scallions, garlic and ginger. Add the fried shrimp and the salt and pepper mixture. Stir-fry for 20 seconds and serve immediately.

Korean Chicken

3 lbs. chicken wings
1/2 c. flour
1/2 c. cornstarch
1 tsp. salt
1 tsp. pepper
2 c. cooking oil to fry chicken

For the Korean Sauce:

1 c. Shoyu, preferrably Club or Aloha regular
1 c. water
1/2 c. light brown sugar
1/4 c. honey
1 tsp. sesame oil
3-4 drops Layu, chili oil
1 c. thinly sliced green onions
toasted sesame seeds for garnish

For the Chicken:
Rinse Chicken wings with cold water and pat dry excess liquid with paper towels.  In a large bowl, combine flour, cornstarch, salt and pepper.  Add chicken and mix until thoroughly combined. Fry chicken in hot oil for about 15 minutes or until both sides are cooked.  Drain excess oil off wings on a paper towel. Set aside.

For the Korean Sauce:
Combine all ingredients in a saucepan except green onions.  Cook over medium heat, stirring, about 5 minutes until sauce boils.  Boil sauce until it thickens slightly. Remove from heat.  Mix in green onions.  Dip chicken in sauce.  Place on serving platter and garnish with sesame seeds.  **This recipe also works well in a wok.

To double fry chicken wings, use a slotted spoon to catch all the floury debris floating in the oil.
Reheat oil until hot, then place the drained cooked wings back into the oil. Fry for at least 5 minutes, or until golden brown.  Drain excess oil off chicken wings on a paper towel.  Dip chicken in korean sauce.  Place on serving platter and garnish with sesame seeds.

french bread pudding

1 loaf of french bread, cubed into 1"x1" pieces
1 8oz pkg of cream cheese, thinly sliced
1/2 c dried cranberries(optional)
2 c milk
3/4 c sugar
1/2 c butter
1 tsp vanilla
6 eggs, beaten
1 -21 oz can apple pie filling

Preheat oven to 350 degrees. Spray or butter 13x9x2- inch pan with cooking spray. Line pan with first layer if cubed french bread. Place slices of cream cheese over french bread. Sprinkle cranberries over cream cheese, then place remaining french bread on top as a 2nd layer. In a saucepan, bring milk, sugar and butter to a boil; remove from heat and let cool for 10 minutes. Add vanilla and eggs, mixing well, then pour over french bread. Spread apple pie filling over french bread. Sprinkle with cinnamon. Bake for 45 to 50 minutes.  Serve hot or cold.  Recipe makes 24 servings.