Dried shrimp are used in many cuisines, from Mexico to Southeast Asia to West Africa. Here’s how to make dried shrimp at home.
Asian
Stir-Fried Frog Legs
Chinese style stir-fried frog legs, with vegetables and a spicy-sweet sauce.
Japanese Ginger Pork
A light, simple recipe for wild hog loin done as Japanese shogayaki, served with shiitake mushrooms.
Fiddlehead Stir Fry with Pork
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.
Teriyaki Duck Legs
Easy to make, lip-smacking teriyaki duck legs, finished on the grill. The trick is to braise the duck or, in this case specklebelly goose legs, until they’re tender, then get them sticky and charred over coals.
Chinese Venison with Cumin
Wait, what? Chinese venison with cumin? These are words many people think would never go together in Chinese food, but this, done with lamb, is actually a very traditional northern Chinese dish.
Chinese Orange Chicken, with Pheasant
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Kung Pao Venison
If you like the classic Chinese dish kung pao chicken, you’ll love kung pao venison. This is a pretty authentic Chinese version of the dish, which isn’t as sweet as the typical steam-table Chinese stuff you get at Sad Panda.