SEATTLE KITCHEN INGREDIENTS

Ingredient of the Week: Big Game Snacks

Jan 28, 2014, 3:51 PM | Updated: Feb 11, 2014, 2:10 pm

Spice up your Super Bowl snacks with Tom Douglas's trashy prawns or Thierry Rautureau's crab salad. (AP Photo/Julio Cortez)

(AP Photo/Julio Cortez)

The Seahawks are going to the Super Bowl. So what are you going to serve at your Super Bowl party?

If you’re like chef Tom Douglas, you’ll love his “trashy prawn” recipe. “It’s a deep-fried prawn that’s been crusted in coconut,” he says, “and you serve it with a jar of trashy garlic chili sauce.”

If you’re wanting to make a healthier trashy prawn, Tom recommends purchasing your prawns fresh — a 16-21 or bigger — and butterflying them. Dredge the prawns in rice flour, then put the prawns into a can of coconut milk mixed with an egg. Dip them into shredded coconut, and let them sit for 5 minutes. Deep-fry and enjoy!

Chef Thierry Rautureau suggests making a crab salad to provide balance to your junk food.

Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.

Seattle Kitchen Ingredients

Cherries are a summer favorite. (AP Photo/The Herald-Palladium, Don Campbell)...

MyNorthwest.com

Ingredient of the Week: Bing Cherries

Cherries are a summer favorite.

10 years ago

Strawberries are in season and chef Thierry Rautureau says it’s a sign of summer. (AP photo)...

MyNorthwest.com

Ingredient of the week: Washington Strawberries

When chef Thierry Rautureau shops for strawberries, he likes to let them ripen as much as possible.

10 years ago

Get into the spirit of summer with chefs Tom Douglas and Thierry Rautureau, as they talk about thei...

Cait Walsh

Ingredient of the Week: Grilling

What do world famous chefs like to throw on the grill? Seattle chefs Tom Douglas and Thierry Rautureau have their favorites.

10 years ago

Cait Walsh

Ingredient of the Week: Peas

"This is the time of the year when everyone should be getting their peas in the ground," says chef Tom Douglas, and if you have gotten them in early enough you can harvest pea vines.

10 years ago

Cait Walsh

Ingredient of the Week: Balsamic Vinegar

"There's only two consortia who produce balsamic vinegar," says chef Tom Douglas. "One in Mordova and in neighboring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes."

10 years ago

Cait Walsh

Ingredient of the Week: Mangos

Mangos are the ultimate summer fruit, so prep for the sunshine with some of chefs Tom Douglas and Thierry Rautureau's favorite ways to eat these delicious fruits.

10 years ago

Ingredient of the Week: Big Game Snacks