Firecracker Shrimp and Kung Pao Chicken

(Firecracker Shrimp with Sweet Chili Dipping Sauce)

Moving over 700 miles away from my hometown has made me keen on becoming a good host. This is arrogant in assuming that all my friends and family will want to visit. But after moving in October 2009, my mom has been down over Christmas, Stephanie and Graham just came over Valentine's day, and I'm expecting Austin's family, my sister, and a few others in March. All in all, I am expecting to become quite proficient in cleaning in a hurry and cooking meals for a small crowd.

(All prepped and ready to go)

The last special occasion meal I made was with Stephanie for the Chinese New Year. We eventually decided to make two recipes: Firecracker Shrimp from Steamy Kitchen and Kung Pao Chicken from Rasa Malaysia. There were a few tweaks made to fit what I had available: red wine vinegar instead of black, eliminated the Shaoxing wine, using ambiguous dried red chiles, eggroll wrappers instead of spring roll wrappers, and I added a little Garlic-Chili Sriacha to the sweet chile sauce for a little extra kick. The only noticeable ingredient I would change in the future is using spring roll wrappers. The eggroll wrappers didn't have the delectable crispy crunch that a freshly fried spring roll has.

(Kung Pao Chicken)

To add to your next Chinese New Year's ambiance, sit on the floor! My coffee table was a smidge too tall to sit comfortably cross-legged on a pillow, which resulted in an uncomfortable struggle to stay up on our knees.

(My coffee table after Firecracker Shrimp appetizers)

The recipes for Firecracker Shrimp can be found here and Kung Pao Chicken here.