Tomato Salad with Shrimp

by Mike Hsu // 07/21/2016 // No Comments

I’m not a fan of salad. Growing up in Taiwan, we never eat raw vegetables, especially not leafy vegetables. So every time we go to Souplantation (or Sweet Tomatoes), I would just fill up on carbs, chili, and clam chowder.... Continue reading →

Shrimp Roll in Lettuce Wrap

by Mike Hsu // 07/04/2016 // No Comments

The Lobster Roll which originated from the New England states contains chopped lobster and some fresh vegetables and herbs mixed in a light mayonnaise dressing and served on a hot dog bun. The Shrimp Roll in Lettuce Wrap recipe is... Continue reading →

Japanese Style Tuna Salad (ツナサラダ)

by Mike Hsu // 06/06/2016 // 1 Comment

Tuna salad is the last thing I would order when visiting a sandwich shop. My go-to sandwiches include club, BLT, roast beef, corned beef, pastrami, basically anything with meat. Even chicken salad or egg salad would all rank before tuna... Continue reading →

seaweed shrimp roll - closeup-chopsticks

Seaweed Shrimp Roll (海苔蝦捲)

by Mike Hsu // 03/13/2016 // No Comments

I love going to dim sum because, like tapas, you can order so many different kinds of dishes and have a small bite of everything. The key to a good dim sum experience is to go in a group... Continue reading →

Shrimp Balls (蝦丸)

by Mike Hsu // 01/31/2016 // No Comments

If you haven’t noticed yet, we love to eat shrimp, whether deep fried, stir fried, steamed, boiled, or mashed into a paste. What I love about the shrimp balls is that I can make a bunch and freeze them for... Continue reading →

shumai (燒賣)

by Jeff Kang // 01/25/2016 // 1 Comment

When I went to high school in Taiwan, we had a set of cooking classes which basically taught us how to cook some simple dishes at home. It was a really fun class and we cooked several different dishes. Shumai... Continue reading →

Deep Fried Squid Balls (炸花枝丸)

by Mike Hsu // 01/17/2016 // No Comments

In Asia, fish paste is used in so many different styles of cuisines and recipes, from standard boiled fished balls, to stir fry fish cakes, to deep fried fish balls. One of my favorite seafood is squid because it has... Continue reading →

Shrimp dumpling (蝦餃)

by Jeff Kang // 01/11/2016 // 2 Comments

Shrimp Dumpling or Har Gow is an interesting dish. According to my roommate from Hong Kong, dim sum restaurants in Hong Kong actually lose money for serving Har Gow since the cost is higher than the selling price. Restaurant include... Continue reading →

Fuzhou Fish Balls (福州魚丸)

by Mike Hsu // 01/04/2016 // 6 Comments

There was a request from a reader for a fish balls recipe after reading our very popular Taiwanese meat ball (貢丸) soup recipe. Well, I figured, since I’m up for the challenge, why stop at regular fish balls when there... Continue reading →

Walnut shrimp 核桃蝦

by Jeff Kang // 09/03/2015 // 2 Comments

There are several way to make walnut shrimp. In Chinese it translated as “Walnut Shrimp Ball”. It is because the shrimps will curl up to be in beautiful ball shape when you fry it. Walnut shrimp is more popular here... Continue reading →

It's My Dish

fish & seafood