Asian Charred Thin Chops and Grilled Shrimp Cocktail
I’ve created a grill monster, but I guess I really don’t mind at all so this week he grilled Asian Thin Chops served them as a filling for lettuce wraps. Here in the south you can easily find 1/4 inch chops and while they have a short cooking time, they do need to marinate overnight in the Asian dressing. Last minute company prompted us to grill some shrimp since we only had 5 or 6 skinny little chops. Links below for complete recipes and just for the record, I haven’t quit cooking, all the prep work, sauces etc. still belongs to me, no sign of that ever changing.
Simple ingredients for the marinade from Adam Perry Lang’s recipe
2 tablespoons boiling water
1⁄2 cup Japanese soy sauce
1⁄4 cup fish sauce
1⁄4 cup rice wine or dry sherry
1⁄4 cup toasted sesame oil
1⁄4 cup canola or vegetable oil
1⁄4 cup water
1⁄2 cup firmly packed dark brown sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped or grated fresh ginger
1 tablespoon finely ground fresh black pepper
8 garlic cloves, peeled, halved, germ removed, and finely chopped
1⁄2 cup finely chopped scallions, white and green portions
Lettuce Wrap ingredients
Boston or Bibb lettuce leaves separated washed and dried, Julienne green onions, peppers, carrots, snow peas, and top with fresh bean sprouts and cilantro. Choose your favorite wrap ingredients.
http://www.adamperrylang.com/recipes/charred-thin-asian-pork-chops
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