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 Ribs
Preheat your oven to 300°F (150°C). Rub the baby back ribs with minced garlic, black pepper, and coat them thoroughly with Szechuan sauce. Place the ribs on a baking sheet.
- 2
Bake
Cover the ribs with aluminum foil and bake for 2.5-3 hours until tender. Uncover for the last 30 minutes to caramelize the sauce.
Shrimp Sticks
- 3
- 4
Fry
Fry the shrimp sticks in hot oil until golden brown, about 2-3 minutes per side. Drain on paper towels.
Crispy Mini Crab Cakes
- 5
Mix Ingredients
In a bowl, combine crab meat, breadcrumbs, mayonnaise, beaten egg, and Old Bay seasoning. Form into small patties.
- 6
Fry or Bake
Fry in hot oil until golden brown on each side or bake at 400°F (200°C) for 15-20 minutes until crispy.
Chinatown Chicken Spring Rolls
- 7
- 8
Roll Spring Rolls
Place filling in the center of each spring roll wrapper, roll tightly, and seal edges with water.
- 9
Fry
Deep fry the spring rolls in hot oil until golden brown, about 4-5 minutes.
Spicy Tuna Roll
- 10
Prepare the Roll
On a bamboo mat, lay a nori sheet and spread half of the sushi rice evenly. Place diced tuna and sliced avocado in the center, drizzle with Sriracha.
- 11
Roll
Roll tightly using the bamboo mat, slice into 6 pieces, and serve with soy sauce.
