Plated by yuri

08/25/2026

Crispy Panko Fried Shrimp with Bang Bang Sauce 🍤🔥 Ingredients Crispy Shrimp 1 lb large shrimp, peeled and deveined, tails on ½ cup all-purpose flour 1 tsp garlic powder 1 tsp paprika ½ tsp onion powder ½ tsp salt ½ tsp black pepper 2 large eggs 1 tbsp water 1½ cups panko breadcrumbs Oil, for frying Chopped green onions, for garnish Lime wedges, for serving Bang Bang Sauce ½ cup Kewpie mayo ¼ cup sweet chili sauce 1–2 tbsp sriracha, depending on spice preference 1 tbsp hot honey 1–2 tsp fresh lime juice Instructions Pat the shrimp completely dry with paper towels. In a shallow bowl, combine flour, garlic powder, paprika, onion powder, salt, and black pepper. In another bowl, whisk together the eggs and water. Add the panko to a third bowl. Coat each shrimp first in the seasoned flour, then the egg mixture, and finally generously coat with panko. Gently press the panko onto the shrimp so it sticks well. Heat about 1–2 inches of oil in a pan to 350°F. Fry the shrimp in batches for about 2–3 minutes, flipping if needed, until golden brown, crispy, and cooked through. Transfer to a wire rack or paper towel-lined plate. For the sauce, mix Kewpie mayo, sweet chili sauce, sriracha, hot honey, and lime juice until creamy. Pile the crispy shrimp onto a plate, sprinkle with green onions, and serve immediately with the Bang Bang sauce and fresh lime wedges on the side. 🍤🔥 .

08/24/2026

Cajun Chicken Garlic Bread 🧄🥖🌶️ Ingredients For the Cajun Chicken 2 chicken breasts, sliced in half horizontally 1 tsp salt 1 tsp black pepper 1 tsp paprika 1 tsp garlic powder 1–2 tsp Cajun seasoning 1 tbsp oil For the Cajun Alfredo Sauce 2 tbsp butter ½ onion, diced 4 cloves garlic, minced ½ bell pepper, diced Cajun seasoning, to taste Paprika, to taste Black pepper, to taste 1 cup heavy cream 1 cup Parmesan, freshly grated Salt, to taste For the Garlic Bread 1 baguette or Italian bread 4 tbsp butter, softened 3 cloves garlic, minced Parsley For Topping 1–1½ cups shredded mozzarella Parsley Chilli flakes Freshly grated Parmesan Instructions Slice the chicken breasts in half horizontally to create thinner pieces. Season with salt, black pepper, paprika, garlic powder, and Cajun seasoning. Heat oil in a pan over medium-high heat. Cook the chicken on both sides until golden and fully cooked. Remove from the pan, let it rest briefly, then slice into strips. In the same pan, melt the butter. Add the onions and cook until slightly softened. Add the garlic and sauté until fragrant, then add the bell peppers and cook for another couple of minutes. Season with Cajun seasoning, paprika, and black pepper and mix well. Pour in the heavy cream and let it gently simmer. Add the freshly grated Parmesan and stir until melted and the sauce is smooth and creamy. Adjust salt if needed. Slice the bread in half. Mix the softened butter with minced garlic and parsley, then spread generously over the bread. Bake at 375°F until lightly crispy. Remove from the oven and spread a layer of Cajun Alfredo sauce over the bread. Add shredded mozzarella, then arrange the sliced Cajun chicken on top. Spoon a little more Cajun Alfredo sauce over the chicken. Sprinkle with parsley and chilli flakes, then bake again until the cheese is melted, bubbly, and slightly golden. Finish with freshly grated Parmesan and extra chilli flakes. Slice and serve.

08/24/2026

S’mores Banana Bread 🍌🍫🔥 Ingredients ½ cup (113 g) unsalted butter 3 very ripe bananas, mashed 2 large eggs ¼ cup granulated sugar ½ cup brown sugar 2 tsp vanilla extract ½ cup plain Greek yogurt 2 cups (240 g) all-purpose flour ½ cup crushed graham crackers 1 tsp baking soda ¼ tsp salt ½ tsp cinnamon ¾ cup semi-sweet chocolate chips ¾ cup mini marshmallows Topping Mini marshmallows Hershey’s milk chocolate Graham cracker pieces Crushed graham crackers Instructions Preheat oven to 425°F. Grease and line a 9 × 5-inch loaf pan. Brown the butter over medium heat until golden and nutty. Let cool for 10–15 minutes. Mash the bananas, then whisk in browned butter, both sugars, eggs, vanilla, and Greek yogurt. In another bowl, combine flour, crushed graham crackers, baking soda, salt, and cinnamon. Fold into the wet mixture until just combined, then fold in chocolate chips and marshmallows. Pour into the loaf pan. Bake at 425°F for 10 minutes, then reduce to 350°F without opening the oven and bake another 45–55 minutes, or until a toothpick comes out with a few moist crumbs. Top with mini marshmallows and crushed graham crackers. Bake another 3–5 minutes or briefly broil until toasted. Immediately add Hershey’s chocolate and graham cracker pieces. Let cool before slicing. .

08/23/2026

Lemon Garlic Chicken Fettuccine 🍋🍗🍝 Ingredients For the Chicken 2 chicken breasts Avocado oil Salt, to taste Black pepper, to taste Garlic powder, to taste Paprika, to taste Italian seasoning, to taste Red chili flakes, to taste For the Lemon Garlic Fettuccine 8 oz fettuccine Butter ½ small onion, finely chopped 3–4 garlic cloves, minced 1 tbsp all-purpose flour Black pepper, to taste Paprika, to taste Italian seasoning, to taste Red chili flakes, to taste 1 cup heavy cream Juice of ½ lemon ½ cup freshly grated Parmesan cheese 1 tsp lemon zest Fresh parsley, chopped Pasta water, as needed For Finishing Freshly grated Parmesan Fresh parsley Lemon wedges Instructions Cook the fettuccine according to the package instructions until al dente. Reserve a little pasta water before draining. Drizzle the chicken with avocado oil and season with salt, black pepper, garlic powder, paprika, Italian seasoning, and red chili flakes. Rub the seasonings evenly over both sides. Heat a little avocado oil in a pan over medium heat. Add the chicken and cook on both sides until golden and fully cooked through. Remove from the pan, let it rest for a few minutes, then slice. In the same pan, add butter. Once melted, add the chopped onion and cook until softened. Add the minced garlic and sauté until fragrant. Sprinkle in the flour and mix well. Season with black pepper, paprika, Italian seasoning, and red chili flakes. Pour in the heavy cream and stir until smooth and creamy. Add the lemon juice, followed by the Parmesan and lemon zest. Stir over low heat until the Parmesan melts and the sauce comes together. Add fresh parsley, then toss in the cooked fettuccine until well coated. Add a splash of reserved pasta water if needed to loosen the sauce. Plate the creamy fettuccine and top with the sliced chicken. Finish with freshly grated Parmesan and fresh parsley, and serve with fresh lemon wedges. .

08/23/2026

08/23/2026

Cheesy Chicken & Potato Croquettes 🍗🥔 Ingredients 2–3 medium potatoes, peeled and cut into bite-sized pieces 2 cups cooked chicken, finely chopped or shredded 1 small onion, finely chopped ½ cup mixed bell peppers, finely chopped Salt, to taste Black pepper, to taste 1 teaspoon paprika 1 teaspoon garlic powder 2 tablespoons cornstarch 2–3 tablespoons fresh parsley, finely chopped Shredded mozzarella or cheddar cheese Mozzarella cheese, cut into small cubes (for the center) For Coating All-purpose flour 2 eggs, beaten Panko breadcrumbs mixed with dried parsley For Frying Oil Spicy Dipping Sauce ½ cup mayonnaise 2 tablespoons ketchup 1–2 tablespoons sriracha (adjust to taste) ½ teaspoon garlic powder ¼ teaspoon cayenne pepper ¼ teaspoon black pepper Mix everything together until smooth. Instructions Peel the potatoes, cut them into bite-sized pieces, and place them in a pot of cold water. Bring to a boil and cook until the potatoes are fork tender. Drain well and let them cool slightly before mashing until smooth. Transfer the mashed potatoes to a large bowl. Add the cooked chicken, onion, mixed bell peppers, salt, black pepper, paprika, garlic powder, cornstarch, fresh parsley, and shredded mozzarella or cheddar cheese. Mix until everything is evenly combined and the mixture holds together. Scoop a portion of the mixture into your hand, flatten it slightly, and place a small cube of mozzarella in the center. Seal the cheese inside and shape into a croquette. Repeat with the remaining mixture. Coat each croquette in all-purpose flour, dip into the beaten eggs, then coat generously with the panko breadcrumb and dried parsley mixture, pressing gently so the coating sticks well. Heat oil over medium heat. Fry the croquettes in batches, turning occasionally, until they are deep golden brown and crispy on all sides. Transfer to a wire rack or paper towels to drain any excess oil. Serve hot with the spicy dipping sauce while the mozzarella center is perfectly melty.

08/22/2026

Garlic Parmesan Hash Browns 🧄🧀🥔 Ingredients For the Hash Browns 2 large russet potatoes 2–3 tbsp corn flour Salt, to taste Black pepper, to taste Garlic powder, to taste Paprika, to taste ½ cup grated Parmesan cheese Oil, for greasing and frying Extra grated Parmesan, for topping For the Dipping Sauce ½ cup mayonnaise 2 tbsp ketchup Cayenne pepper, to taste Black pepper, to taste Garlic powder, to taste 1 tsp Worcestershire sauce Instructions Peel the potatoes and cut them in half. Add them to a pot of water and parboil until slightly tender but still firm. Remove from the water and let them cool completely. Once cooled, grate the potatoes using a grater. Transfer the grated potatoes to a bowl. Add corn flour, salt, black pepper, garlic powder, paprika, and grated Parmesan. Mix until well combined. Lightly grease your hands with oil. Take a portion of the potato mixture and shape it into an oval hash brown. Repeat with the remaining mixture. Place the shaped hash browns in the freezer for 30 minutes to firm up. Heat oil in a pan and fry the hash browns until golden brown and crispy on both sides. While they’re still hot, top with freshly grated Parmesan cheese. Dipping Sauce Add mayonnaise, ketchup, cayenne pepper, black pepper, garlic powder, and Worcestershire sauce to a small bowl. Mix until smooth and creamy. Serve the crispy Garlic Parmesan Hash Browns hot with the dipping sauce. .

08/22/2026

Crispy Sushi Hot Dog 🌭🍣 Ingredients Nori sheets Cooked sushi rice Sushi vinegar ½ cup all-purpose flour 2 tbsp cornstarch Water Japanese panko breadcrumbs Oil, for frying Cream cheese Cucumber, thinly sliced Avocado, sliced Sashimi-grade salmon, sliced Toppings Sriracha mayo Eel sauce Furikake Instructions Cook and season the sushi rice with sushi vinegar, then let it cool to room temperature. In a bowl, whisk together the flour, cornstarch, and enough water to make a smooth slurry. Place the panko breadcrumbs in a separate bowl. Lay a nori sheet on a clean surface and spread an even layer of sushi rice over it. Roll it tightly into a long log, sealing the edge with a little flour slurry if needed. Dip the entire sushi roll into the flour slurry, then coat evenly with the panko breadcrumbs. Heat oil to 350°F (175°C) and fry until golden brown and crispy on all sides. Transfer to a paper towel-lined plate and let it cool for 2–3 minutes. Using a sharp knife, carefully slice the crispy roll lengthwise down the center, like a hot dog bun, without cutting all the way through. Spread cream cheese inside, then fill with thinly sliced cucumber, avocado, and sashimi-grade salmon. Drizzle generously with sriracha mayo and eel sauce, then finish with a sprinkle of furikake. Serve immediately while the outside is hot and crispy and the filling stays cool and fresh.

08/21/2026

Crispy Sushi Tacos 🌮🍣 Ingredients Taco Shells Nori sheets Cooked sushi rice Sushi vinegar ½ cup all-purpose flour 2 tbsp cornstarch Water Japanese panko breadcrumbs Oil, for frying Fillings Cucumber, thinly sliced Avocado, sliced Cream cheese Sashimi-grade salmon, sliced Toppings Sriracha mayo Eel sauce Furikake Instructions Cook and season the sushi rice with sushi vinegar, then let it cool to room temperature. Using a round cutter or bowl, cut the nori sheets into circles. In a bowl, combine the flour, cornstarch, and enough water to make a smooth slurry. Place the panko breadcrumbs in a separate bowl. Spread a layer of sushi rice over one half of each nori circle. Dip the plain half of the nori into the flour slurry, then coat it with the panko breadcrumbs. Heat oil in a pan and carefully fry the nori. As it cooks, gently fold it into a taco shape using tongs. Continue frying until the panko is golden brown and crispy. Transfer to a paper towel-lined plate. Fill each crispy taco with cucumber slices, avocado, cream cheese, and sashimi-grade salmon. Finish with a drizzle of sriracha mayo and eel sauce, then sprinkle with furikake. Serve immediately and enjoy while the taco shells are crispy!

08/20/2026

Lemon Garlic Salmon Fettuccine 🍋🍝 Ingredients For the Salmon 2 salmon fillets Avocado oil Salt, to taste Black pepper, to taste Garlic powder, to taste Paprika, to taste Italian seasoning, to taste Red chili flakes, to taste For the Lemon Garlic Fettuccine 8 oz fettuccine Butter ½ small onion, finely chopped 3–4 garlic cloves, minced 1 tbsp all-purpose flour Black pepper, to taste Paprika, to taste Italian seasoning, to taste Red chili flakes, to taste 1 cup heavy cream Juice of ½ lemon ½ cup freshly grated Parmesan cheese 1 tsp lemon zest Fresh parsley, chopped Pasta water, as needed For Finishing Freshly grated Parmesan Fresh parsley Lemon wedges Instructions Cook the fettuccine according to the package instructions until al dente. Reserve a little pasta water before draining and set aside. Pat the salmon dry and place it in a bowl. Drizzle with avocado oil and season with salt, black pepper, garlic powder, paprika, Italian seasoning, and red chili flakes. Rub the oil and seasonings evenly over the salmon. Heat a little avocado oil in a pan over medium heat. Add the salmon and cook on both sides until golden and cooked through. Remove from the pan and set aside. In the same pan, add butter. Once melted, add the chopped onion and cook until softened. Add the minced garlic and sauté until fragrant. Sprinkle in the flour and mix well. Add black pepper, paprika, Italian seasoning, and red chili flakes, then stir everything together. Pour in the heavy cream and stir until smooth and creamy. Add the lemon juice, followed by the freshly grated Parmesan and lemon zest. Mix over low heat until the Parmesan melts and the sauce comes together. Add fresh parsley, then add the cooked fettuccine and toss until well coated in the creamy lemon garlic sauce. Add a splash of reserved pasta water if needed. Plate the fettuccine and top with the salmon. Finish with freshly grated Parmesan and fresh parsley, and serve with fresh lemon wedges. .