Category: Shellfish

Salt & Pepper Shrimps Recipe

Salt & Pepper Shrimps, photo by Bless Mercado

Salt & Pepper Shrimps Recipe

Salt and pepper chicken is a great favourite of our family.  We just love the crispness of the chicken and its spiciness.

We also recently discovered the shrimps version and it is even more luscious in taste.  There are two ways of cooking the shrimps.  If the shrimps or prawns are large, I would recommend perhaps to peel them but if there are small to medium in size, I would cook them in their shell.  The shell will add extra crispness in the texture after deep frying.

Here is the recipe.

Ingredients

  • 300g medium shrimps or smaller shrimps; head removed, deveined
  • 3-4 tbsp cornflour or cornstarch
  • 1 tsp fine salt
  • 1 tsp sea salt granules
  • ¾ tablespoon ground Szechuan peppercorns or black pepper
  • 1 tsp of garlic powder
  • Oil for deep frying
  • 3 garlic cloves, finely chopped
  • 2 bird’s eyes chilli, chopped or a tsp of chilli flakes
  • coriander for decorating

Instructions

  1. Prepare the shrimp, remove the shells if you prefer.  Put the shrimps over some kitchen paper towel to drain thoroughly.
  2. Spice up the cornstarch with the fine salt, black pepper and garlic powder.  Mix thoroughly.
  3. Drop the shrimps onto the cornstarch.  Coat the shrimps with the powdery mix.
  4. In a wok over low heat, stir fry the salt granules and Sichuan peppercorn.  Dry fry for a couple of minutes.  Set aside.
  5. Using a deep-fat fryer, fry the shrimps until they have turned golden.  Do this in batches to ensure even cooking.  Remove with slotted spoon.  Set aside.
  6. Add a tablespoon of oil to the wok with the salt and peppercorn mix.  Stir in the chopped garlic and chilli.  Fry for a minute or two.  Add the deep fried shrimps and mix them all in.
  7. Serve over a bed of salad leaves.  Enjoy!

Cheesy Scallops Bake

Cheesy Scallops, photo by Cristy Miclat

Cheesy Scallops Bake

Let the look convince you how delicious this recipe is.  It is sumptuous, oozing with melted cheese over the succulence of the scallops.  Divine is not a word that is not appropriate, I say.  🙂

Impress your dinner guests with these delectable goodness in a serving plate.

INGREDIENTS

  • 10 scallop shells
  • 18 scallops or 24 if very small (roes or corals removed)
  • 100 grams freshly grated matured cheddar cheese
  • 6 teaspoons butter
  • 1 lime (for squeezing)
  • 1½ teaspoons garlic infused olive oil
  • salt
  • pepper

METHOD

  1. Preheat the oven to 250°C/gas mark 9/475ºF (you need a really hot oven).
  2. Rinse and dry the scallop shells and arrange them on a baking sheet.
  3. Put the scallops in a bowl and sprinkle with grated cheese.
  4. Toss them around to get each one well coated in cheese.
  5. Put 1-2 scallops into each shell and sprinkle with any leftover cheese that remain in the bottom of the bowl.
  6. Add 1 teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, 1/4 teaspoon of garlic oil, and salt and pepper to taste.
  7. Put the scallops in the oven for about 15-20 minutes until the cheese had melted over the scallops and onto the shells.

Buttered Scallops Recipe

Buttered Scallop, Photo by Josephine Robles

Buttered Scallops Recipe

Scallops are bivalves saltwater clams.  They come in beautiful fan-shaped curved edges.

Ingredients:

Method of preparation:

  1.  If you are serving the cooked scallops in their shell, it would be prudent to buy them in a fishmonger.  Ask them to prepare the scallops and ask for the shell to take home.
  2. Rinse scallops; gently dry with paper towels.
  3. Thoroughly clean the shells, then set them decoratively on a serving platter.,
  4. Using a large frying pan or a skillet, heat half of the butter, splash (carefully) 🙂 with a dash of olive oil, then stir fry the garlic until golden, not burnt.
  5.  Add the scallops. Cook, turning it upside down frequently, for 2 to 3 minutes or until scallops turn opaque.
  6. Remove from the frying pan and place its one in an individual shell over the serving platter.
  7. Add remaining butter and wine to the same frying pan used. Heat and stir to loosen any stuck in bits from the garlic and scallops.  Heat for a minute of two and then pour over the scallops; sprinkle with chives and a smidgen of salt.
  8. Serve immediately with some salad with balsamic vinegar.

Enjoy.

Sinigang Na Hipon – Filipino Recipe

Sinigang na Hipon, Photo by JMorton

Sinigang Na hIpon, photo by PH Morton

Sinigang Na Hipon – Filipino Recipe

Ingredients

  • 2 lbs large shrimps (or prawns) with heads and shells intact
  • 2 tomatoes, quartered
  • 1 large onion, quartered
  • 1 medium radish (daikon), sliced
  • 100g string beans, topped and tailed and then cut into 2 inches pieces
  • 12 pieces okra, trimmed then halves
  • 1 large aubergine (eggplant) sliced
  • 4 pieces long green chilli peppers
  • 1 bundle of water spinach (kangkong), cut into 3 inches length
  • 1 pack sinigang mix (available in any Oriental supermarket)
  • 7 cups water
  • 2 tablespoons fish sauce (patis)

Instructions

  1. Using a large casserole pan, bring the water to a boil.
  2. Add the onions and tomatoes to the pan and boil for 5 minutes.
  3. Drop in the daikon, string beans, okra, aubergine and green chillies. Let it simmer for 3 minutes.
  4. Stir in the sinigang mix thoroughly.
  5. Quickly add the shrimps and  continue cooking for 5 minutes.
  6. Season with fish sauce.
  7. Add the water spinach (kangkong), quickly cover the casserole pan and turn off the heat.
  8. Allow this to stand for a couple of minutes.

Serve hot with freshly boiled rice and lots of ice-cold water.

Sarap! Sarap! Sarap!

 

Chilli Garlic Crab Recipe

Chilli Garlic Crab Recipe, photo by Arnold Gamboa

Chilli Garlic Crab Recipe

Ingredients:

  • 3 tablespoons sriracha chilli sauce (make your own by carefully pulping 4 bird’s eye chillies and 2 cloves of garlic using a mortar and pestle, do not touch your eyes while doing this, then stir the pulped chillies and garlic into 3 tablespoons of vinegar. Season with 1/4 teaspoon of salt and 1/4 tsp of sugar.) 🙂
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons rice-wine vinegar
  • 3 tablespoons tomato paste or ketchup
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 cup chopped shallots
  • 4 cloves garlic, sliced finely
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon salt
  • 1 tablespoon cooking oil
  • 4 medium crabs, cleaned and split
  • 1 egg, beaten
  • spring onions and red chilli for garnish

Instructions

All the ingredients must be prepared ahead of cooking, which will be fast and involved high heat!

    1. Prepare the crabs by through scrubbing to remove all grits, take of the main shell, pluck out the claws and crack them slightly.  Cut the legs into two pieces.  Then set aside.
    2. Now make up the sauce;  heat the wok over high heat.  Add the oil.
    3. Fry the garlic and ginger until sizzlingly fragrant and golden but ensure not to burn the garlic as it would leave a bitter taste.
    4. Add the sriracha chilli sauce, soy sauce, sugar, rice-wine vinegar, tomato paste, and sesame oil in the wok and stir, lower the heat.
    5. Mix the cornstarch in a 2 tablespoons of water.  Add this runny cornstarch mix to the sauce to thicken it.
    6.  Check the seasoning to taste.  Add a tad more salt if required.
    7. Drop in the crabs and coat with the sauce. Cook until the crabs change colour to red and this would normally takes less than 10 minutes.
    8. Arrange in a large serving platter.  Pour in the sauce and decorate with chopping spring onions and red chillies.

 

Serve hot with slices of toast or steamed rice.

Aglio Olio with Shrimp Recipe

aglio olio with shrimp, photo by Crissa Mercado

Aglio Olio with Shrimp Recipe

INGREDIENTS

  • 1/2 cup extra virgin olive oil
  • 6-8 garlic cloves minced (more or less according to taste)
  • 1 teaspoon rock/sea salt
  • 1 big pinch hot pepper flakes (make it spicy 🙂 )
  • 1 lb large shrimp peeled and deveined
  • 1/2 lemon, juiced
  • 300 grams spaghetti
  • 3 heaps tablespoon chopped fresh parsley
  • 1 bunch spinach leaves, stalks trimmed

METHOD

In a large pasta pan or casserole pan, bring a salted water into a boil.  Tip in the spaghetti and cook according to the packet’s instruction. Drain when ready.

Meanwhile, in a large frying pan, heat the olive oil over low heat (extra virgin olive oil tend to burn if heated on high heat).

Saute the garlic while adding the salt and hot pepper flakes, stirring occasionally, for about 10 to 15 minutes until the garlic is fragrant and golden. (Burnt garlic leaves a bitter taste.)

Turn up the heat to medium temperature.

Add the shrimps and drizzle with the lemon juice and stir-fry for at least a couple of minutes or until they are lightly pink.

Toss in the spaghetti and spinach leaves.

Finally add the chopped parsley.

Serve with buttered crusty bread and a dish of pitted olives.

Buon Appetito!

Singapore’s Curry Laksa

Curry Laksa in Singapore, photo by Arnold Gamboa

Singapore’s Curry Laksa

The recipe will soon to follow!!! 🙂

Garlic Chilli Crab Recipe

Garlic Chili Crab, Photo by Cristy Miclat

Just looking at the picture would tell you that this crab recipe is something special.  The good thing is that this dish is easily made at home.

Below is the recipe.

Garlic Chilli Crab Recipe

Ingredients

2 lbs crab, cut in half and claws separated
2 tbsp vegetable cooking oil
1 head  garlic, peeled and chopped finely
3 tbsp ginger, chopped finely
2 bird’s eye chilli, chopped finely
2 tbsp light soy sauce
½ cup tomato ketchup or tomato sauce
¼ cup sweet chili sauce
2 tbsp fish sauce
½ tsp sesame oil
¼ cup water

Method of Preparation:

Heat a large pan or better yet, a wok.

Add  the cooking oil.

Saute the garlic and  ginger until aromatic and fragrant. 🙂

Stir in the crabs and cook for 3 to 4 minutes.

Pour in the soy sauce, tomato ketchup, sweet chili sauce, fish sauce, sesame oil and bird’s eye chillis.

Add the water and bring to a boil then lower down the heat and leave to simmer for 10 to 15 minutes or until the sauce has thicken.

Serve hot with lots of freshly boiled rice.

Enjoy this seafood feast.

Pork & Shrimp in Coconut Milk

Pork & Shrimp in Coconut Milk, photo by Mae Sanguer

Pork & Shrimp in Coconut Milk

Ingredients

  • 1½ lbs. pork, cubed
  • 1 lb shrimps, shell removed
  • 2 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 2 cup of hot water; plain hot water will also do)
  • 2 cups coconut milk
  • ¼ cup shrimp paste (bagoong na alamang – can be bought at any oriental food store if living in the UK)
  • 1 small squash, peeled and cubed
  • 200g  string beans, cut into 2 inch pieces
  • 1 medium  onion, sliced
  • 4-6 cloves garlic, chopped finely
  • 3 tbsp vegetable  oil
  • ¼ tsp freshly ground black pepper
  • Salt to taste

Method of Preparation:

  1. Heat the oil using a casserole pan or a wok.
  2. Saute the garlic until fragrant and golden, do not burn as it would leave a bitter taste.
  3. Add the onion and cook until translucent.
  4. Stir in the pork. Cook the pork is ssizzling in its juice and oil.
  5. Sprinkle the ground black pepper.
  6. Carefully pour in the vegetable broth. Bring it to a boil.  Then lower down the heat and leave to simmer for 10 minutes.
  7. Add the coconut milk. Bring it to a boil and leave to simmer until the pork is tender.
  8. Stir in the squash and cook for 10 minutes.
  9. Season with the shrimp paste. Stir thoroughly.
  10. Add the string beans and shrimp. Cover and cook for 3 to 5 minutes. Add salt only if needed.
  11. Transfer to a serving plate.
  12. Serve with freshly boiled rice.

Shrimp Adobo with Coconut Milk,

Shrimp Adobo with Coconut Milk, photo by Mae Sanguer

Shrimp Adobo with Coconut Milk

This recipe is another much loved variation to the adobo.  This recipe used shrimp and the addition of gata (coconut milk).

Ingredients:

2 tablespoons oil
6 cloves garlic, minced
1/2 tablespoons pepper, ground
1 kilogram shrimp, shells intact
200g mange tout, topped and tailed (trimmed)
1/2 cup vinegar
1/4 cup soy sauce
350 ml coconut milk (gata)

COOKING PROCEDURE

Heat the oil in a wok or a frying pan and saute the garlic.

Add the shrimp and cook until it turned pinkish.

Stir in the mange tout.

Pour in the vinegar and soy sauce.

Add the ground pepper.

Let it simmer for a minute.

Tip in the coconut milk and let it simmer until thickened.

Serve hot with freshly boiled rice.

Itadakimasu….

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