In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Justin really enjoyed the Bacon-Wrapped Scallops last month, so for his birthday (another post with more about his birthday dinner coming up), we had to improve upon those! We picked up some plump tiger prawns and got to work. Our plan was to wrap them in thin bacon, and deep fry them with a panko crust. Instead of a sauce, we came up with a flavorful slaw to accompany the dish.
