Savoury Pancakes with Shrimps

Mix One Egg, 3tbs All purpose flour, some shrimps (chopped or whole),2 tbs chopped spring onion,1 green chilli chopped, 1tsp minced ginger, salt and pepper to taste and some water, to a pancake like mixture.

Heat 1tbs oil in a non-stick pan. Add spoonfuls of the mixture, and cook both sides till light brown, on medium heat.

Enjoy it with sweet chilli dipping sauce....!

Grilled Cucumber and Grilled scallops Salad

Ingredients

• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon salt, divided
• 12 large sea scallops (about 1 1/2 pounds)
• 1 English cucumber, halved lengthwise
• Cooking spray
• 2 tablespoons fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 4 cups torn romaine lettuce
• 3 cups (1-inch) cubed seedless watermelon
• 1/4 cup fresh mint leaves, torn
• 1/2 peeled avocado, cut into 8 slices

Preparation

• 1. Preheat grill to medium-high heat.
• 2. Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.
• 3. Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.

Sea food...Crab Curry

INGREDIENT

Crabs, cleaned and cut 12 nos.
Chilies 25-30 nos.
Coriander seeds 2 tbsps.
Cummin seeds 1 tsp.
Fenugreek seeds 1 tsp.
Pepper 1 tsp.
Turmeric powder 1/2 tsp.
Garlic 6-8 flakes
Tamarind Lime size
Coconut, grated 1 no.

Onion, chopped 1 no.
Salt To taste
For Seasoning
Onion, chopped 1 no.
Coconut oil 2 tbsps.

METHOD
1.Fry the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds and pepper in a little oil.
2.Grind together the chilies, grated coconut, coriander seeds, cumin seeds,
fenugreek seeds, pepper, turmeric powder, garlic and tamarind to a fine paste.
3.Saute the onions in oil, till slightly brown.
4.Then add the crabs, mix well & keep for a while till they change colour.
5.Next add the roasted ground masala and cook for a while.
6.Now add the tamarind water and simmer on low heat.
7.If you require gravy then add water or else keep it dry.
8.Serve hot with rice.

Mixed Seafood Curry

500g fleshy white fish
300g medium-sized shrimps, deveined
15 pc scallops
1 medium-sized onion, roughly chopped
1/2 thumb sized ginger
4 cloves garlic
1 tsp yellow mustard seeds
1/2 tsp turmeric
4 green cardamom pods, crushed
4 pcs dried chillies
400 ml coconut milk
juice from 1 fresh lime
freshly ground black pepper
fish sauce
1 tbsp oil

Method

1. In a heavy pan sear the fish, scallops and shrimps separately placing each on a plate once finished.
2. Blend together onion, garlic, ginger, chillies and oil in a blender, once it forms a smooth paste remove from blender then set aside.
3. Using a heavy pan add a small amount of oil then the blended paste on step 1, stir until fragrant.
4. Add the mustard seeds, turmeric and cardamom then stir fry for 1 minute.
5. Now add the coconut milk and bring to a boil, once boiling add the pan seared seafood, lower the heat and simmer for 5 minutes.
6. Add fish sauce to taste and lime juice.  Season with freshly ground black pepper then serve.

Noodles with seafood

Ingredients

1 medium sized fleshy white fish, filleted and sliced
3 large squid, sliced
2 cups medium sized shrimps, shelled and deveined
1 cup celery sticks, sliced
1 large carrots, julienned
400 g fresh egg noodles
1 large red onion, sliced
6 cloves garlic, minced
1/4 cup soy sauce
1 cup flour
seafood stock/maggi cube
salt
fish sauce
freshly ground black pepper
oil
2 lemon

Method

1. In a mixing bowl marinate fish in lemon juice and a dash of salt.  Then on a plate place flour and coat fish evenly.
2. In a deep fryer, add fish and deep fry for 3 minutes.  Remove from oil then set aside.
3. In a wok, add oil then quickly fry shrimps and squid for around 2 minutes, remove squid and shrimp from wok then set aside.
4. Now saute garlic and onions.  Then add celery.
5. Now add 1/2 cup of seafood stock, soy sauce and bring to a rigorous boil, then add the fresh noodles constantly stir frying, add more stock if noodles is drying out.  Do this for 3 minutes.
6. Add the carrots and mix well.
7. Season with fish sauce and pepper, the add the fish before serving.

Sea Scallops with Creamed Corn

You’ll need a large skillet for the corn and a large cast-iron pan or skillet for the scallops.

• Olive oil
• 4 flat anchovy fillets, or 2 teaspoons anchovy paste
• 4 ears corn, kernels scraped from the cob, scrape the cobs with the back of a knife to get all the sweet juice
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• 1/3 cup white vermouth
• 3/4 cup heavy cream
• Salt and black pepper
• 1/4 cup fresh tarragon leaves, chopped
• 12-16 large sea scallops, trimmed and patted dry
• Canola oil

In a large skillet, heat the oil (Rachael says 3 turns of the pan) over medium to medium-high heat. Add the anchovies and let them melt into the oil, stirring a bit to break them up. Add the corn and any liquid and cook about 5 minutes, or until lightly browned. Stir in the shallots and garlic, cook for 2 minutes. Add the vermouth and cook a minute or two to reduce. Add the cream, stir, and season with a little black pepper. Lower the heat to medium-low and stir until thickened, about 10 minutes. Add the tarragon and simmer on low heat for a few minutes.

While the creamed corn is cooking, heat a large cast-iron skillet or other heavy pan over high heat. Season the scallops with salt and pepper. Lightly coat the pan with canola oil and add the scallops. Cook, turning once, until caramelized to a dark golden color, about 2 minutes on each side. Please don’t overcook these expensive jewels. Err on the side of undercooked (perfectly fine) rather than making them too tough.

Serve the creamed corn in shallow bowls (or regular dinner plates). Top with scallops. Prepare for ecstasy.

Prawns on Tofu with Noodles

 1 tub silken egg tofu (or any type of tofu you like), cut into 6 equal pieces
- 6 medium size fresh prawns, peeled keeping the tails intact (Suresh says fresh scallops work too!)
- 10g to 15g glass noodles (aka tang hoon, mung bean noodles), soaked and drained
- 1 spring onion, julienned
- crispy garlic and garlic oil (fry this first and set aside)

For the sauce
- 3 tbsp of light soy (I would reduce to 2 tbsp next time ... it depends which brand of soy sauce you use)
- 1 tbsp of Hua Tiao cooking wine
- 1/2 tbps sugar
- dash of sesame oil
- dash of white pepper
- a little grated ginger (I omitted and it was still good)

1. Soak glass noodles in hot water for 5 minutes and drain. Set aside. During this time, you can start heating up your steamer. I used a regular wok with cover.

2. Peel prawns, make a slit on each prawn and pierce the tail through, making a little "prawn ball".

3. Drape small mounds of glass noodles over tofu, then top with a prawn ball.

4. By this time, your steamer should be bubbling hot and ready for action. Spoon some sauce over the prawns (no need to use up all the sauce if it appears too much) and place the dish in the steamer. Steam on medium heat for 5 to 8 minutes. I steamed for 5 minutes and it was just right.

5. Top with julienned spring onions and crispy garlic, and drizzle with garlic oil liberally. I was so lazy, I used a pair of scissors to cut the (washed) spring onions directly over the dish! :P

6. Ready to be served! This dish is best eaten piping hot

Crispy Prawns....

Ingredients

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15 tiger prawns

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1 tbsp lemon juice

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2 tsp red chilli powder

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1 tbsp ginger-garlic paste

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1 tbsp green chilli paste

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1 tbsp freshly crushed peppercorns

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1 cup bread crumbs

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1 cup semolina(rava)

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salt to taste

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oil for deep frying

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For the batter

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1 cup Maida

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1 tbsp rice flour

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1 tbsp cornflour

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1 tsp red chilli powder

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a pinch of food colour

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a pinch of cooking soda

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salt to taste

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Method 

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• Remove the shells but retain the tails of the prawns,Clean it and boil for 10 minutes,drain it and keep aside
• Mix all the ingredients listed under batter with enough water to make a semi-thick paste
• In a bowl, add prawns and marinate it with green chilli paste,red chilli powder, ginger-garlic paste,freshly crushed peppercorns,lemon juice,salt and refrigerate for 2 hours atleast
• Mix bread crumbs and semolina and keep aside
• Heat oil in a pan, dip the prawns in the batter and then roll it in breadcrumbs-semolina mixture and deep fry till its cooked and crisp and serve hot

Coconut Rice with Spicy Garlic Shrimp

Spicy Garlic Shrimp with Coconut Rice Recipe

INGREDIENTS

• 1 1/2 cups long grain white rice
• 1 pound, about 20 large jumbo shrimp (peeled with tail on or unpeeled, but veins removed)
• 6 large garlic cloves
• 1 1/2 cup of water
• Salt
• 1 jalapeno pepper, seeded, de-ribbed, julienned
• Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced)
• 1 Tbsp olive oil
• 2 small cans (5.6 ounces) coconut milk
• 1/2 to 1 teaspoon of red chili powder or red chili sauce (to taste)
• Cilantro for garnish (optional)

METHOD

1 Start cooking rice, following package instructions.

2 Pulse garlic, water and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.

 

3 Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.

 

4 Heat 1 Tbsp olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.

5 Put rice into a large bowl. Mix in the second 5.6 ounce can of coconut milk to the cooked rice.

Serve shrimp on rice. Garnish with chopped fresh cilantro (optional).

Serves 3 to 4.

Thai Lemon Shrimp....

Ingredients:

1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)

Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.

Chilli Garlic Prawns

Ingredients: 

10 uncooked tiger prawns
3 red chillies (we used Indian chillies)
6 large garlic cloves minced
1/2 inch ginger minced
1 tbsp peanut/sesame oil
4 tbsp scallions finely chopped
salt and fresh pepper from the mill
Sauce:
4 tbsp tomato ketchup
3 tbsp light soy sauce
2 tbsp peanut/sesame oil
2 tbsp rice wine vinegar
2 tbsp corn starch
5 tbsp water
fresh pepper from the mill.

Method: Season the prawns with salt and pepper. Keep aside for 15 mins. Take a bowl. Mix together the  sauce ingredients and keep aside.  Heat a wok/pan. Add 2 tbsp of oil. Add the garlic, ginger, red chillies and prawns. Saute on high heat for 4 mins. Add the sauce mixture, mix well. Saute on high for another 4 mins or till the prawns are slightly pink. Garnish with scallions. Enjoy with white rice/ fried rice or as an appetizer.

Crab Puffs Recipe

Ingredients:
1lb canned crab (or imitation)
½ cup celery (finely chopped)
½ cup onion (finely chopped)
4 hard boiled eggs (finely chopped)
1 tablespoon fresh parsley (minced)
1 ½ cups mayonnaise
2 tablespoons chili sauce
1 cup water
1 stick butter
1 cup flour
4 eggs

Cooking Instructions:

Step 1: In a large bowl combine crab, celery, onion, hard boiled eggs, chili sauce, and parsley. Mix well and refrigerate.
Step 2: To make the puffs – Bring 1 cup of water to a boil, add 1 stick of butter and stir until melted. Slowly add flour, a little at a time until the dough forms a ball. Allow the mixture to cool. In a separate bowl beat 4 eggs thoroughly. Stir beaten eggs into flour mixture, mix well.

Step 3: Preheat the oven to 400 degrees. Grease a baking sheet and drop flour/egg mixture by the teaspoon full onto the baking sheet. Bake for 15-18 minutes. Remove from oven and allow the puffs to cool.
Step 4: Slice each puff in half and fill with the crab mixture.
(Makes 10 servings)

Caramel Shrimp....Vietnamese

Ingredients
2 tablespoons sugar
1/4 cup water
1/4 cup water
1 tablespoon oil
1 shallot (chopped)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
1 small chili (chopped)
1 pound shrimp (peeled and deviened)
2 tablespoons fish sauce
pepper to taste
1 teaspoon sesame oil
1 tablespoon cilantro (chopped)

Directions:
1. Heat the sugar and water in a pan on medium-high heat until it caramelized and turns a dark brown.
2. Add the water and heat until the caramel dissolves.
3. Remove from heat and set aside.
4. Heat the oil in a pan.
5. Add the shallot, garlic, ginger and chili and saute for 3-5 minutes.
6. Add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper and simmer until the shrimp is pink all over, about 2-4 minutes.
8. Remove from heat and stir in the sesame oil and cilantro.

GOAN SHRIMP CURRY

serves 4

1 lb 2 oz/1 kg jumbo shrimps

1 cup canned coconut milk

2 tbsp desiccated coconut

2 onions

1 tsp garam masala

2 tsp garlic-ginger paste

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

2 dried red chilies (optional)

½ tsp chili powder

1 cinnamon stick

2 cardamom

2 whole cloves

2 bay leaves

4 tbsp vegetable oil

1 tsp sugar

black pepper, salt,  to taste

fresh cilantro leaves to garnish

• Shell and devein the shrimps, then set aside until required.
• Chop 1 onion and grate the other one.
• Heat the oil in large pan.
• Add garam masala and cook over low heat, stirring constantly for 1 minute or until it gives of its aroma.
• Add the chopped onions and cook, stirring occasionally for 5 minutes or until gold.
• Stir in the grated onion, turmeric, cinnamon, cardamoms, chili powder, cloves, and bay leaves and cook stirring constantly for few minutes.
• Stir in half coconut milk, desiccated coconut and sugar and season with salt to taste.
• Add the shrimps and cook, stirring frequently for 7 minutes or until they change color.
• Stir the remaining coconut milk and bring to a boil.
• Taste and adjust seasoning, if necessary.
• Serve immediately with rice, garnished with cilantro.