自己出差在外，玩吗

I have murdered 14 people and the police don't even suspect me

🥗 ♂ 🐳 The Great Movie Posters:
🌽 ♂ 🎈
👹 ♂ 🥒 HOODLUMS FROM ANOTHER WORLD ON A RAY-GUN RAMPAGE!
🍆 ♂ 👳 -- Teenagers from Outher Space (1959)
🐠 ♂ 👃
👾 ♂ ⛳ Which will be Her Mate... MAN OR BEAST?
🎫 ♂ 🏀 Meet Velda -- the Kind of Woman -- Man or Gorilla would kill... to Keep.
🌽 ♂ 🎍 -- Untamed Mistress (1960)
🍇 ♂ 🏓
🔋 ♂ 🐝 NOW AN ALL-MIGHTY ALL-NEW MOTION PICTURE BRINGS THEM TOGETHER FOR THE
🌏 ♂ 👳 FIRST TIME... HISTORY'S MOST GIGANTIC MONSTERS IN COMBAT ATOP MOUNT FUJI!
📕 ♂ 👽 -- King Kong vs. Godzilla (1963) 🚙🐟🚗

CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE
Recipe courtesy of Guy Fieri
TAGS: coconut ginger snapper tamarind
APPEARD IN: guy’s big bite, season 18ep. 01 – snap(per) to it
INGREDIENTS

Ginger Tamarind Sauce:
1/4 cup canola oil
1/2 cup thinly sliced shallots
8 cloves slivered garlic
1/4 cup grated ginger
2 tablespoons sambal
2 tablespoons fish sauce
1/4 cup tamarind paste
1/4 cup low-sodium soy sauce
1/4 cup granulated sugar
1/2 cup water

Canola oil, for deep frying
One 2 pound whole snapper, cleaned and scaled
1/2 cup rice flour
1/2 cup cornstarch
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 fresno chilies, finely sliced, for garnish
2 scallions, cut on bias, for garnish
1/2 lime, juiced
Two 12-inch bamboo skewers
Coconut and Cilantro Rice

DIRECTIONS
Prepare ginger tamarind sauce: In large sauté pan over medium-high heat, add the canola oil and allow to heat. Once heated, add the shallots, garlic and ginger.
Sauté until fragrant and shallots are translucent – about 3 to 4 minutes.
Add the sambal, fish sauce, tamarind paste, soy sauce, sugar and water.
Stir well and cook until slightly reduced and has a maple syrup like consistency – about 5 to 6 minutes.
Remove from heat but keep warm until ready to serve.

Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged in oil.

Prepare fish: Make three diagonal slices directly into the flesh of the snapper from top to bottom all the way to the bone. Make the cuts two inches apart equally spaced between the head and tail.

Combine flour, cornstarch, garlic, ginger, salt and pepper in a large baking dish.
Lightly dredge the fish all over, including inside the cuts with the seasoned flour.
Shake off any excess flour then form the fish into an “S” curve by threading two long skewers through the tail and body so it holds its wavy shape.
Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish for about 8 to 10 minutes.
As it cooks use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly.
Once fish is deep golden in color and very crispy carefully remove the fish from the oil. Place on a wire rack to drain briefly.
Season immediately with salt and lime juice.
Carefully remove skewers from fish, then place upright on a platter of coconut and cilantro rice and pour ginger tamarind sauce over the top.
Garnish with chilies and scallions.
Yield: 2 to 4 servings