Dragon Claws with Blood Sauce

Dragon Claws with Blood Sauce

Ingredients

• 10 cups water
• 1 teaspoon salt
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 cup ketchup
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 4 teaspoons prepared horseradish
• 1/4 teaspoon Worcestershire sauce
• 1/8 to 1/4 teaspoon hot pepper sauce
• Lemon wedges, optional

Directions

1. In a large saucepan, combine water and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 2-3 minutes or until shrimp turn pink, stirring occasionally. Drain. Cool in ice water; drain. Refrigerate until serving. 

2. Meanwhile, in a small bowl, combine the ketchup, lemon juice, peel, horseradish, Worcestershire sauce and pepper sauce. On a serving platter, arrange shrimp in groups of three to resemble dragon claws. Serve with sauce; garnish with lemon wedges if desired. Yield: 6 servings (1-1/4 cups sauce).

Bat Wings

Bat Wings

Ingredients

1 cup soy sauce
1/4 cup plus 2 tablespoons oyster sauce
1/4 cup light-brown sugar
1/4 cup black bean sauce
1 teaspoon black paste food coloring
20 large whole chicken wings with tips

Directions

Step 1

In a medium bowl, whisk together soy sauce, oyster sauce, sugar, black bean sauce, and food coloring. Set 1/3 cup soy sauce mixture aside.

Step 2

Place chicken wings in a large re-sealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate, and let marinate for at least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat.

Step 3

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.

Step 4

Remove wings from marinade, shaking off any excess; discard marinade. Place them in an even layer on prepared baking sheets, arranging them so that wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack before serving.

Monster Eyeballs in a Bloody Sweet and Sour Sauce

Monster Eyeballs in a Bloody Sweet and Sour Sauce


Ingredients

1 pound ground beef
1 egg, beaten
3/4 cup plain bread crumbs
Salt and freshly ground black pepper
Sliced green olives with pimento
About 2 tablespoons butter
1/2 cup apricot jelly
1 cup chili sauce

Directions

With a fork or clean hands, gently combine the meat, egg, bread crumbs, salt, and pepper.

Shape into 1-inch balls. Press a green olive slice into the ball to make "eyes". 

Melt the butter in a large saute pan and brown the meatballs on all sides. 

Drain off the fat. In a bowl, stir together the jelly and chili sauce and pour over the meatballs. Simmer uncovered for 30 minutes over medium to low heat, turning the meatballs regularly.

Serve and Enjoy!