Chang Mai Fish & Fowl
Description: Chilies, cinnamon and other Asian ingredients highlight this flavorful culinary trip to Hong Kong. This blend is slightly sweet with just a pinch of heat. Try it on pork, seafood and poultry. Watch out! The heat will come out a bit more on the shrimp.
Chef's Recipe: Peel, de-vein and rinse 2 pounds of whole shrimp (We use 26-30's). In a large stir-fry pan heat 2 tablespoons of oil until very hot. Sprinkle the entire package of Chiang Mai Fish and Fowl over shrimp. Add seasoned shrimp to hot oil and stir-fry for 2 - 3 minutes until the shrimp are completely bright pink. Add 1 green onion sliced diagonally for color and serve over steamed rice.
Place Pork tenderloin with fat side up in roasting pan. Puncture fat about every 1" over the entire roast. Sprinkle Chang Mai Seasoning liberally over the entire loin and roast in pre-heated 225 degree oven for about 20 minutes per pound until you reach the desired internal temperature. Serve with sweet rice and soy sauce.
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
INGREDIENTS: GARLIC, CORIANDER SEED, HONEY (REFINERY SYRUP, HONEY), SALT, TOMATO, SESAME SEED, WHITE PEPPER, CINNAMON, CORN STARCH, CILANTRO, CITRIC ACID, TURMERIC, CUMIN SEED, CAYENNE PEPPER, FENUGREEK, NUTMEG, GINGER, BAY LEAVES, CLOVES, DILL WEED, FENNEL SEED.