Tattoo Hot Sauces

Tattoo Spicy Caribbean Shrimp Egg Rolls with Scotch Bonnet Curry

Quarantine definitely has us getting more creative in the kitchen, how about you guys?? Our own Chef Dan created this AMAZING Spicy Caribbean Shrimp Egg Rolls recipe. This is a great version of an egg roll with heat and sweet! This dish uses the famous Singapore Curry Noodle ingredients in an egg roll with heat from the Caribbean Scotch Bonnet peppers. We know you will love this one (we sure did)!

Tattoo Spicy Caribbean Shrimp Egg Rolls with Scotch Bonnet Curry

Ingredients:

  • 1 lbs shrimp, raw peeled and deveined
  • 1 egg white (save yolk to use as a sealer for the egg roll wrap)
  • 2 Tbsp. Cornstarch
  • ¼ cup cilantro
  • ¼ cup green onion, chopped
  • 1 Tbsp. Tattoo Scotch Bonnet Curry Hot Sauce
  • 2 Tbsp. Soy sauce
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • 2 cups Cabbage, shredded
  • 1 cup Carrots, shredded or fine julienne
  • 2 cups Rice vermicelli noodles, rehydrated, and drained and squeezed dry
  • 2 cups Bean sprouts
  • 12 Egg Roll Wrappers
  • 6 Cups Oil for deep fryer (Can also be air-fried)
  • Sweet Red Chili Sauce

Instructions:

  1. In a food processor, put ½ of the shrimp, egg white, cornstarch, cilantro, green onion, Tattoo Scotch Bonnet Curry Sauce, soy sauce, garlic and salt.
  2. Pulse food processor until a paste is formed (do not over work!)
  3. Chop the other ½ of the shrimp into 1/3” pieces.
  4. Remove paste from food processor and put into large bowl. By hand add the rest of the ingredients (up to the egg roll wrappers) and mix all ingredients well so they are evenly dispersed.
  5. Heat Oil to 340®.
  6. Put about 2 ounces of the filling in the middle of the wrapper with the point of a corner facing you. Fold in the sides, and wrap tightly into a roll, brush the edge with the saved egg yolk whisked with a little water.
  7. Deep fry (or air fry) the egg roll until brown and crispy, about 4-5 minutes.
  8. Serve hot with a fifty-fifty mix of sweet red chili sauce and Tattoo Scotch Bonnet Curry Sauce for dipping. As always, dig in!

Hint: Traditional egg rolls are served with sweet and sour sauce or sweet red chili sauce mixed with Chinese hot mustard. Here we are substituting the hot mustard for the Tattoo sauce for the dipping sauce.


We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by our own Chef Dan!

Crockpot Chicken Tortilla Soup with Tattoo Hot Sauce

In NC, it can be 70 degrees one day, and 45 the next. At least we can say it makes life a little exciting! Regardless of what the weather is like in your part of the world, you’ll really enjoy this delicious Crockpot Chicken Tortilla Soup recipe! This is an easy Crockpot Chicken Tortilla Soup that can be topped with either Avocado Serrano or Scotch Bonnet Curry! Which will YOU choose? (Either way, you can’t lose!)

Crockpot Chicken Tortilla Soup with Tattoo Hot Sauce

Ingredients:

  • 3 tablespoons butter
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic
  • 2 cans chicken broth 14.5-ounce cans
  • 2 boneless skinless chicken breasts
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon taco seasoning
  • 14 ounces red enchilada sauce

    Add-ins

  • 1-2 cups heavy cream to make it creamy if desired, add during last hour
  • 1 can pinto beans drained
  • 1 1/2 cups corn frozen, not canned.
  • Garnish:

  • 1/2 cup fresh cilantro chopped
  • Sour Cream
  • Tri-Color Tortilla Chips (I got it in the produce section around the veggies/salad area)
  • Tattoo (whatever is your favorite flavor, I like the Scotch Bonnet)
  • Instructions:

    1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
    2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
    3. Once the chicken is cooked shred the chicken.
    4. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour.
    5. Serve with your choice of garnishes, and finish topping with either Scotch Bonnet Curry or Avocado Serrano. Enjoy!

    We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

    Credit: Original Recipe by Sandra of Dash of Sanity blog. View original recipe here.

Scotch Bonnet Curry Jerk Chicken

Jerk Chicken with Scotch Bonnet Curry

Grilling season is in full swing, and our grills have been firing up these last couple of weeks! We’re excited to share out our first recipe using our hottest of the Tattoo family – Scotch Bonnet Curry! This is super flavorful, and we encourage you to marinate the chicken overnight for maximum flavor impact! Enjoy!

Jerk Chicken with Scotch Bonnet Curry

Ingredients:

  • 2 tablespoons coconut oil melted
  • 1 tablespoon honey
  • 1 tablespoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher salt (use 2 teaspoons if you don’t mind high sodium)
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons of Scotch Bonnet Curry
  • 8 (3.5 oz) chicken drumsticks, skin on

Instructions:

  1. In a small bowl, combine the first ten ingredients (all of them except the chicken) to make a paste.
  2. Line a large baking sheet with parchment paper. Arrange the chicken drumsticks in a single layer on the prepared baking sheet.
  3. Spoon the mixture on top, spreading it all over the drumsticks. Let it sit overnight, or at least 4 hours.
  4. When ready to bake, preheat oven to 400 degrees F.
  5. Bake until chicken is fragrant, well-browned and cooked through, about 45 minutes, making sure to turnover drumsticks halfway through baking (22 minutes in).
  6. Let cool for 5 minutes. Serve and enjoy!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Vered DeLeeuw of Healthy Recipes blog. View original recipe here.

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