Roy’s Beachwalk Canoe Appetizer For Two Recipe
Szechuan Baby Back Ribs, Shrimp Sticks, Crispy Mini Crab Cakes, Chinatown Chicken Spring Rolls & Spicy Tuna Roll
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Ingredients
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Szechuan Baby Back Ribs
Shrimp Sticks
Crispy Mini Crab Cakes
Chinatown Chicken Spring Rolls
Spicy Tuna Roll
Method
Szechuan Baby Back Ribs
- 1
Prepare the Marinade
In a bowl, mix together soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and crushed Szechuan peppercorns.
- 2
Marinate the Ribs
Place the baby back ribs in a large dish and pour the marinade over them. Cover and refrigerate for at least 2 hours or overnight.
- 3
Cook the Ribs
Preheat oven to 300°F (150°C). Place the ribs on a baking sheet and bake for 2.5 to 3 hours until tender. Baste with leftover marinade halfway through.
Shrimp Sticks
- 4
Prepare the Shrimp
Preheat oil in a frying pan. Dip shrimp in beaten egg, then coat with panko breadcrumbs mixed with garlic powder, salt, and pepper.
- 5
Fry the Shrimp
Fry shrimp sticks in hot oil until golden brown, about 3-4 minutes. Drain on paper towels.
Crispy Mini Crab Cakes
- 6
Mix Ingredients
In a bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, breadcrumbs, and chopped green onions.
- 7
Shape and Fry
Form the mixture into small cakes and fry in hot oil until golden brown on both sides.
Chinatown Chicken Spring Rolls
- 8
- 9
Wrap and Fry
Place a spoonful of filling on each spring roll wrapper, roll tightly, and fry in hot oil until golden.
Spicy Tuna Roll
- 10
Prepare the Filling
In a bowl, mix diced tuna with sriracha sauce.
- 11
Roll the Sushi
Place a nori sheet on a bamboo mat, spread sushi rice, add the tuna mixture, and roll tightly. Slice into pieces and sprinkle with sesame seeds.
