Warrior Chef competition winners, recipe

  • Published
  • By Airman 1st Class Emerald Ralston
  • 341st Space Wing Public Affairs Office
MALMSTROM AIR FORCE BASE, Mont. --  Malmstrom's quaterly Warrior Chef comeptition took place at the Elkhorn Diner June 10. 

Teams from the 10th Missile Squadron, 12th MS, 490th MS, 564th MS and 341st Services Squadron competed to see who could create the best dish with one main theme ingredient for all the teams. The theme ingredient was barbecue sauce.

Chefs from the 12th MS, Airman 1st Class Joe Klein and Staff Sgt. Jeremy Smith, reigned supreme in this quarter's competition, wowing the panel of judges with their grilled shrimp with Asian barbecue sauce and coconut rice. 

Ingredients:
Wooden skewers (need to soak in water as long as possible)
6 to 8 Medium Shrimp (tail on, raw, deveined)
3 Table spoons Powder Ginger
1 Cup Soy sauce
½ Box Brown Sugar
1 bunch Scallions (green onion) Chopped
5 Table Spoons Sesame Oil
1 Can Pineapple Chunks
1 Cup Minute rice or Jasmine
1 Can coconut milk
3 Cups Water
1 8 oz Bottle Red Wine
2 Tsp Nutmeg
½ Cup Cornstarch
Salt and pepper
2 Table spoons butter

To make sauce:
In a large pot add 1 Cup Soy Sauce, 2 cups water, ½ box brown sugar, 3 Table spoons Powdered Ginger, 2 Table spoons Sesame oil, ¼ cup chopped green onion, 1 8oz bottle red wine and cook to a simmer.

For the Shrimp:
Skewer the shrimp and pineapple, while you are doing this place skewered items on plate and set aside. Leave sauce in the pot and bring kabobs to the sauce. Hold kabob in one hand and pour the sauce onto the kabob. Place kabob onto grill/pan and cook until shrimps are pink/ orange and pineapple has a grilled appearance.

Make minute rice according to package directions but use one cup of coconut milk in place of one cup of water and sprinkle in some nutmeg. For jasmine rice it is 1 cup rice to 1 cup coconut milk and ½ cup water. Once rice is cooked, stir in salt and pepper, and 2 Tablespoons butter.

For the Asian BBQ Sauce:
In the large pot turn the stove on to High and proceed to boil the sauce. While sauce is boiling prepare the cornstarch. In a medium bowl pour in ½ cup cornstarch with 3 tablespoons water. For this you want the cornstarch to look like Glue or a smooth paste. Pour "Glue" into the boiling sauce and stir until it resembles gravy. Turn off stove.

Plate up some of the rice and lay two skewers on top overlapping each other (kind of in a skinny X) chop up some more scallions and sprinkle on top. Pour BBQ Sauce on to kabobs. You could even get a pretty little fresh flower and place on plate.