I've made a version of this a few times, but think I've hit on a good balance of asian-fusion with a mega sauce adapted from a Pok Pok egg salad recipe and an "Asian-influenced" noodle recipe. I wasn't sure why I prepared both sauces and was getting ready to just go with the raspberry one, but Debbi said "go for it," so I combined. Shrimp whisperer.Read More
The inspiration for this dish came from wanting to make shrimp with PokPok's Fried Egg Salad dressing, but being on The Whole 30 and needing a substitute for palm sugar. Enter the handful of raspberries...Read More
Roll in salted garbanzo bean flour, fry in olive oil. Way tastier and gluten free!