2 c Boiling water
1 large Package lime-flavor gelatin
2 c Cold orange juice
1 liter Cold seltzer
1 pt Orange sherbet; slightly softened
1 Orange; thinly sliced
1 Lime; thinly sliced
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in orange juice. Cool to room temperature.
Just before serving, pour into punch bowl. Add cold seltzer and ice cubes. Place scoops of sherbet and fruit slices in punch.
2 lbs chicken wings
5 cloves garlic, minced
2 tablespoons cilantro stems, without leaves
5 tablespoons fish sauce
4 tablespoons Thai sweet chili sauce
1 teaspoon ground black pepper
Rub the chicken wings with the garlic and cilantro, then add the fish sauce, sweet chili sauce and ground black pepper. Marinate for two to four hours, or best overnight.
Fire up an outdoor grill and grill the chicken wings in batches. Grill until both sides turn golden brown. Serve immediately with some lime wedges and Thai sweet chili sauce.
1.5 lbs red snapper or tilapia
1/4 cup chopped fresh cilantro leaves
1 TB olive oil
1 TB fish sauce
2 tsp soy sauce
2 limes, juiced
2 tsp crushed garlic
1/2 tsp crushed red pepper flakes
3 TB lime juice
2 TB fish sauce
2 TB sugar
1 tsp crushed garlic
1 tsp minced jalapeno
1 TB chopped fresh cilantro leaves
Remove any bones from the fish.
In a resealable plastic bag, combing cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Swish it around so it mixes, and place the fish in. Let marinate in the fridge for 30-60 minutes.
Meanwhile, make the sauce by combining the lime juice, fish sauce, sugar, garlic, jalapeno, and cilantro in a small mixing bowl. Stir together until combined.
Preheat an outdoor gas grill to high heat. Lay down a piece of foil to cook your fish on.
Remove fish from bag and discard marinade. Cook fish for 3-5 minutes per side until it flakes easily from a fork.
Serve hot with sauce drizzled over.
1 Clove garlic, chopped
1 Thai chili, chopped
Fresh juice from 1/2 lime
1 Tbs. Chopped cilantro
Pinch of salt and pepper
12 Large tail-on shrimp, peeled & deveined
6 Egg roll wrappers, cut into half diagonally (2 triangles from 1 wrapper)
Cornstarch water: 1 Tbs. Cornstarch and 4 Tbs. Cold water
Sweet chili sauce to serve
In a mixing bowl, combine garlic, chili, lime, cilantro, salt and pepper. Add the shrimps and marinate for 10 minutes.
Place a shrimp on left side of a triangle egg roll wrapper, leaving the tail out. Bring the left edge of the wrapper tightly over the shrimp, and roll half way. Brush the other corner of the wrapper and fold the top corner down and continue to roll tightly. Repeat with rest of the shrimps and egg roll wrappers.
Fry in 375°F until golden brown and shrimp is cooked, about 3 minutes. Serve with sweet chili sauce for dipping.