Mother's Day Cooking Segment - Chef Mohan Ismail from RockSugar - KMSP-TV

Mother's Day Cooking Segment - Chef Mohan Ismail from RockSugar Pan Asian Kitchen

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Mother’s Day is a great opportunity to treat the mothers in your life to a very special dinner. But you don’t have to go to a restaurant to thank them. You can make an incredible meal in your own kitchen. Mohan Ismail, the executive chef at RockSugar Pan Asian Kitchen, stopped by studio 11 LA to show us how to make the Thai Basil Cashew Shrimp that is on the restaurant’s Mother’s Day menu. He also shared a couple cocktail ideas, including  non-alcoholic option. Chef Mohan’s mother has a strong influence on the cuisine served at the restaurant that he’s excited to talk about. RockSugar Pan Asian Kitchen brings together the tastes of a five additional Southeast Asian nations including cuisine from Vietnam, Malaysia, Singapore, Indonesia and India. Many of the dishes at RockSugar Pan Asian Kitchen have been created from authentic family recipes.

Recipe and Ingredients – Thai Basil Cashew Shrimp

Canola oil 1 Cup

Shrimp, peeled ,deveined 1 Lb

Cornstarch 4 Tbls

Coat shrimp lightly with cornstarch and gently fry till crisped.

Remove from oil and set aside.

Canola oil 1 Tbl

Onions, diced ¼ Cup

Dried thai chili 10 each

Garlic, minced 1 Tbl

Saute the onions, fried thai chili and garlic in the oil until the onions are translucent.

Singapore chili sauce ½ Cup

Sugar To taste

Add the Singapore chili sauce and sugar to the onions.

Heat through and add the cooked shrimp into the mixture.

Thai basil leaves ½ Cup

Toasted cashews ¼ Cup

Add the thai basil and cashews and stir well to incorporate with the shrimp.

Serve with steamed broccoli.



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