Category: Shellfish

Ginataang Alimasag Recipe (Crab in Coconut Milk)

ginataang Alimasag, photo by Robert De Los Santos

This is a delicious take on the squash and green beans cooked in coconut milk.  It is tasty because of the crabs.

The crabs used in this recipe are alimasag.  Alimasag are smaller crabs compared to the huge alimango.

Crabs by Robert de los Santos

Ingredients:

  • 12 fresh blue crabs (alimasag) (more if you are really partial to them) 🙂
  • ½ medium squash (Kalabasa), peeled and cubed
  • 100 g green beans/string beans (sitaw) (about 3 to 4 cups), cut into 2.5 inch length
  • 3½ cups coconut milk (gata) Use 2 cans of shop-bought coconut milk
  • 3-4 long chillies
  • 1½ tbsp fish sauce (patis)
  • 1 tsp freshly ground black pepper
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil

 

 Method of Preparation:

  • Heat a wok or a large casserole pan.

  • Pour in the oil and heat.

  • Saute the garlic and onion, ensure not to burn the garlic to prevent any bitter taste.

  • Stir in the squash and crabs and cook for a couple of minutes.

  • Add in the the beans.

  • Pour in the coconut milk, bring to a boil.

  • Turn down the heat and leave to simmer.

  • Drop in the chillies.  A little kick of  chilli heat is always perfect with the rather rich coconut milk. :()

  • Add fish sauce and season with the ground black pepper.

  • Cook for 12-15 or until blue crabs have turned into red/orange colour and the vegetable have softened.

  • Check the seasoning.  Add more patis or salt and black pepper according to taste.

  • Transfer into a large bowl and serve with freshly boiled rice.

Now that is what you call heavenly food.

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 day.   They are so delicious especially served with some spicy sauces.

Ingredients:

  • 1/2  shrimp, peeled (but leave the tail intact) and deveined
  • 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 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 mixed 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.

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

 

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 of Preparation

  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.

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