Prawns, photo by Arnold Gamboa
Fried Prawns (Shrimps)
Prawns and shrimps are my favourite seafood. The simpler they are cook the better.
Below is that kind of recipe, easy to follow and can be done in the least possible time.
- 12 large prawns
- 1/2 cup water
- salt, according to taste
- vegetable oil
Method of Preparation:
- Wash the prawns in warm salty water.
- Put them whole in a large lidded pan with the water and a little bit of salt.
- Cover the pan and cook until the water has evaporated.
- Add a couple of tablespoon of cooking oil into the pan. Stir fry the shrimps until covered with the hot oil.
- Serve hot with some sliced tomatoes and shallots.
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.
- 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
- Prepare the shrimp, remove the shells if you prefer. Put the shrimps over some kitchen paper towel to drain thoroughly.
- Spice up the cornstarch with the fine salt, black pepper and garlic powder. Mix thoroughly.
- Drop the shrimps onto the cornstarch. Coat the shrimps with the powdery mix.
- In a wok over low heat, stir fry the salt granules and Sichuan peppercorn. Dry fry for a couple of minutes. Set aside.
- 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.
- 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.
- Serve over a bed of salad leaves. Enjoy!
Buttered Scallop, Photo by Josephine Robles
Buttered Scallops Recipe
Scallops are bivalves saltwater clams. They come in beautiful fan-shaped curved edges.
Method of preparation:
- 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.
- Rinse scallops; gently dry with paper towels.
- Thoroughly clean the shells, then set them decoratively on a serving platter.,
- 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.
- Add the scallops. Cook, turning it upside down frequently, for 2 to 3 minutes or until scallops turn opaque.
- Remove from the frying pan and place its one in an individual shell over the serving platter.
- 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.
- Serve immediately with some salad with balsamic vinegar.
Sinigang na Hipon, Photo by JMorton
Sinigang Na hIpon, photo by PH Morton
Sinigang Na Hipon – Filipino Recipe
- 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)
- Using a large casserole pan, bring the water to a boil.
- Add the onions and tomatoes to the pan and boil for 5 minutes.
- Drop in the daikon, string beans, okra, aubergine and green chillies. Let it simmer for 3 minutes.
- Stir in the sinigang mix thoroughly.
- Quickly add the shrimps and continue cooking for 5 minutes.
- Season with fish sauce.
- Add the water spinach (kangkong), quickly cover the casserole pan and turn off the heat.
- 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, photo by Arnold Gamboa
Chilli Garlic Crab Recipe
- 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
All the ingredients must be prepared ahead of cooking, which will be fast and involved high heat!
- 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.
- Now make up the sauce; heat the wok over high heat. Add the oil.
- Fry the garlic and ginger until sizzlingly fragrant and golden but ensure not to burn the garlic as it would leave a bitter taste.
- Add the sriracha chilli sauce, soy sauce, sugar, rice-wine vinegar, tomato paste, and sesame oil in the wok and stir, lower the heat.
- Mix the cornstarch in a 2 tablespoons of water. Add this runny cornstarch mix to the sauce to thicken it.
- Check the seasoning to taste. Add a tad more salt if required.
- 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.
- 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.
Curry Laksa in Singapore, photo by Arnold Gamboa
Singapore’s Curry Laksa
Laksa Table, Photo by Arnold Gamboa
The recipe will soon to follow!!! 🙂
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
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.