Dynamite Fish Recipes

DYNAMITE SHRIMPS

Steps:

• Add all the ingredients for the prawn marination in a bowl and whisk well.
• Add prawns to the marination and keep overnight in the fridge.
• Mix all the ingredients for the dredging mixture in a bowl.
• Line a plate or a tray with cling wrap and lightly dust with the dredging mixture.
• Coat the marinated prawns with the dredging mixture and place it on the dusted tray.
• Cover the prawns with a damn cloth or cling wrap for 10 to 15 minutes.
• Meanwhile, mix all the ingredients for the sauce together and set aside
• Once you see all the dredging mixture has been absorbed, your prawns are ready to fry.
• Deep Fry the prawns in oil at high to medium flame for about 10 to 15 minutes or until the color turns golden brown.
• Dish out the fried prawns and pour the dynamite sauce on the shrimps generously while they are hot.
• Serve in a cocktail glass garnished with green onions.

DYNAMITE

Steps:

• Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
• Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

DYNAMITE SHRIMP RECIPE

Steps:

• Whisk together in a mixing bowl the mayonnaise, sugar and hot sauce.Set the sauce aside.
• In a shallow bowl, mix together the flour, cornstarch, baking powder, salt and pepper.
• Dredge the shrimp through the dry mixture, coating well.
• Place coated shrimp on a tray lined with parchment paper, and set aside.
• Add the beer to the dry mixture and whisk well to create a batter consistency, add water if too thick.
• Heat vegetable oil to 350ºF (175ºC).
• Dip and coat shrimp in the batter.
• Fry the battered shrimp in the hot oil 3 to 5 minutes until golden brown.
• Remove shrimp and place on paper towels to remove excess oil.
• Toss the shrimp with the sauce until well coated.
• Let sit for two minutes, and serve.

DYNAMITE HALIBUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Set an oven rack into the center of the oven.
• Line a baking sheet with aluminum foil and a layer of cooking spray.
• Arrange halibut pieces on the prepared baking sheet so that all pieces are touching.
• Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture.
• Spread the mushroom mixture over the halibut pieces.
• Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt.
• Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.
• Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil.
• Continue cooking the fish under the broiler until the top is browned, about 10 minutes.
• Squeeze the remaining lemon half evenly over the fish.
• Sprinkle with sesame seeds and green onions.

JAPANESE BAKED DYNAMITE APPETIZERS

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Line muffin pan with aluminum foil cups.
• In a medium pot, bring water to boil, reduce heat and simmer frozen seafood for 10 minutes or until cooked through. Drain and allow it to cool slightly. (If using fresh seafood, skip this step.)
• In a small pan, sauté sliced mushrooms to remove excess water.
• Allow the mushrooms to cool to room temperature, and drain on a paper towel.
• In a medium bowl, mix cooked seafood, cooked mushrooms, mayonnaise and masago . Mix gently until all ingredients are incorporated.
• Gently scoop a small portion into each individual aluminum foil cup.
• Bake for 15 minutes or until tops of the dynamite are browned. If you'd like, turn oven to broil for the last 2 to 3 minutes for extra browned tops.
• Garnish tops of each dynamite cup with a touch of additional masago.

DYNAMITE MUSHROOM TEMPURA WITH ROASTED GREEN BEANS & ZESTY RICE

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter lime. Trim and halve mushrooms (quarter any large mushrooms). Trim green beans if necessary. • In a small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice to taste.
• • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • While rice cooks, in a medium bowl, whisk together tempura mix, Fry Seasoning, 1⁄3 cup cold water, and ½ tsp salt (use 2⁄3 cup cold water and 1 tsp salt for 4 servings). TIP: If needed, add more water 1 TBSP at a time until the mixture reaches a pancake-batter-like consistency. • Stir mushrooms into batter until fully coated.
• • Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 12-15 minutes.
• • Meanwhile, heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. (TIP: You may need to work in batches.) Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. • Using a slotted spoon, transfer to a paper- towel-lined plate. Season with salt.
• • Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with mushrooms and green beans. Drizzle with dynamite sauce and serve with any remaining lime wedges on the side.