3 c. flour
1 c. boiling water and 1/3 c. cold water
mix in mixer
Form into a ball then separate the dough in 6 balls. Roll out into six rounds. Spread with soft butter and add salt and chopped green onions. Roll up like a cinnamon roll then roll in snail shapes. Squash them flat and roll out into a round again. Fry in oil. Brown on both sides. Cut into quarters and eat.
-Shelly Smith
1 lb shrimp
Shell and devein shrimp and marinate in cornstarch and rice wine. The more cornstarch the crispier they will be.
Carmelize pecans. Pour some white sugar in nonstick pan on high heat (cover bottom of the pan with sugar). When sugar starts to melt turn heat down to medium or low. Add pecans and keep stirring until nuts are coated. (a large handful of pecans)
Heat a couple of tablespoons of oil in another pan. Add shrimp and stir the shrimp fast. The shrimp are done when they are no longer pink. Pour shrimp into a bowl and add pecans. Put in about 1/3 cup of honey add a big spoonful of Mayonaise. Add more honey and mayonaise if you need more sauce. Stir until dissolved. Eat over rice.
-Shelly Smith
