Category: Seafood

Saewoo Twigim (Korean Deep Fried King Prawns)

Saewoo Twigim, photo by JMorton

Saewoo Twigim (Korean Deep Fried King Prawns)

I could eat and eat fried king prawns all old.  They are so delicious especially served with some spicy sauces.

Ingredients:

  • 1/2  shrimp, peeled (but leave the tail intact) and de-veined
  • 2 large eggs, beaten
  • 2 cups Korean deep frying mix powder (this is available in Asian/Oriental/Korean food store near you) 🙂
  • Oil for deep frying

Method of Preparation:

  • Using a deep fryer or a pan with high sides like a large wok or casserole, heat the enough oil for deep frying.
  • Ensure that the oil is hot at 375 degrees, essential for quick crisping of the battered shrimps. (It is useful to invest in an oil thermometer for kitchen use, some are not very expensive)
  • Spread the two cups of Korean deep frying mix powder on a plate.

  • Dip each peeled shrimp into the beaten eggs and then cover and coat with the mix powder.
  • Give each a gentle quick shake and then carefully lower down over the hot oil.
  • Fry in batches; do not overcrowd the pan to maintain the hot temperature of the oil.
  • Remove from oil when prawns are golden brown all over.
  • Paper towels should be at the ready to drain off excess oil.

Serve with some salad and favourite dip.

Ginisang Mungo with Shrimps

Mung Beans Stew with peeled prawns, photo by Ruben Ortega

Ginisang Mungo with Shrimps

This recipe is very suitable for those meatless days like the coming Holy Week. And not only that it is also rather healthy too with the addition of super-food malunggay and peeled shrimps.

In the Philippines, you can also buy dried shrimps called hibe, which I am rather partial too, I don’t know why but I love them. 🙂

Hibe can be used in this recipe by boiling them with the mung beans at the same time.

Pangat Na Sapsap (Recipe 2)

Pangat na Sapsap, photo by Ruben Ortega

Sapsap is widely available in the Philippines.  It is as popular fish in the Philippines.
They are not much bigger than the palm of your hand but they are surprisingly fleshy.
Pangat is the most popular way to cook sapsap which is delicious served with freshly boiled rice or fried rice, Filipino style.

Pangat Na Sapsap (Recipe 2)

Ingredients:
2½ lbs fresh sapsap, gutted and cleaned
2 lemons, juiced or 10 large calamansi, juiced
Salt, according to taste but perhaps with a teaspoonful
3 tbsp cooking oil
Method of Preparation
1. Prepare the fish and then drain off excess water.
2. Arrange the fish on a cooking pot or casserole pan.
3. Sprinkle the salt and then pour in the juice all over the fish.
4. Cover the pan and cook for 7-10 minutes until the fish have tuned whitely opaque.
5,  Serve immediately with freshly boiled rice and some tomato and shallot salad.
Enjoy
PS For the tomato-based pangat recipe please click here.

Fresh Anchovies

Anchovies (Dilis) photo by Ruben Ortega

Fresh Anchovies

Dilis (Encrasicholina oligobranchus ), is the Philppines anchovy.

There are about 144 species of this salt water fish.

The poor anchovies play a very important role not just as food source of humans but  also by other larger fish, seabirds and other marine mammals.

Tortang Dilis (Anchovies Omelette) Recipe

Tortang Dilis, photo by Ruben Ortega

Tortang Dilis (Anchovies Omelette) Recipe

For the above photo, I would just like to take this moment to thank a very good high school friend of mind, Mr Ruben Ortega, who is a very good cook as well as lucky enough to live near the sea (Kalibo, Aklan, Philippines), thereby getting the freshest seafood and vegetables to turn into delicious cuisines. Thanks!

Anchovies Omelette is perfect for breakfast, lunch and even dinner.  With the right sauce it can be a complete meal with just a small (;) ) serving of rice.

Dilis omelette in the size of small burgers over a bed of leafy salad can be an appetising starter for a dinner party.

Dulong or silverfish can be a suitable substitute for dilis or anchovies.  Either one will be perfect for this egg batter recipe.

Ingredients

  • 1/4 kilo dulong or dilis (anchovies)
  • 6 eggs
  • 3 heaped tablespoon plain flour
  • 2 stalks spring onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp chopped  fresh flat parsley
  • 1/4 tsp chilli powder (optional) for a spicier taste
  • salt and pepper to taste
  • oil for pan frying

Method of Preparation:

Combine eggs, salt, pepper, flour and spring onion, garlic, parsley and chilli powder in a large mixing bowl.

Beat using an egg beater or a fork until everything is mix in together.

Tip in the plain flour.  Add more flour if the consistency is too runny.  It should be more like an American pancake gloop. 🙂

Add the fresh dulong or dilis.   Ensure the dilis are covered batter.

Heat a frying pan and pour-in enough cooking oil.

Once the oil is hot, (to test, drop a few grains of salt, if it is hot enough, the oil should sizzle) add a small ladle of the anchovies batter.

Cook the first side for about 3 to 5 minutes or until golden brown then flip to cook the other side.

Remove and drain over paper towels.

Continue cooking the rest of the anchovies batter.

Serve hot with spiced vinegar dip or just plain tomato ketchup.

Ang sarap!

If you like this recipe, please comment below.

Mussels with Malunggay and Potato Viand

mussels, photo by Ruben Ortega

Mussels with Malunggay and Potato Viand

This recipe is perfect for all kinds of weather but more so during the colder times.  It is healthy as well.  It is rich in minerals and vitamins.

Malunggay is fast becoming a superfood which contains a lot of nutrients good for the repair and maintenance of body tissues.

Ingredients

 

  • 1-2 lbs. mussels, cleaned of all grits and scum
  • 2 inches ginger, peeled and sliced
  • 2 medium potatoes, peeled and cut into 6-8 pieces each.
  • 1 large bunch of malunggay leaves, hard stalks trimmed off and discarded
  • 1 onion, peeled and sliced
  • 6 cups water
  • Salt and ground black pepper to taste

 

 Method of Preparation:

 

  1. In a large casserole pan, bring the water to a boil.
  2. Drop in the onions and ginger.   Cover the casserole pan and leave to simmer for 8 minutes.
  3. Add the potatoes and cook for 5 minutes.
  4. Stir in the mussels and gently simmer for 5 minutes
  5. Sprinkle salt and ground black pepper.
  6. Add the malunggay leaves and cook for 5 minutes without covering the casserole.
  7. Quickly check the seasoning.  Add a little bit more salt and black pepper if needed.
  8. Transfer to a serving bowl and enjoy with freshly boiled rice and some side dishes.

Super, super yummy.

 

Fried Prawns (Shrimps)

Prawns

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.

 

Ingredients

  • 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.
  • Enjoy

 

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