Seafood Laksa

Ingredients

5 oz dried rice vermicelli
3 cups coconut cream–do not shake the can
3 cups fish stock
1-1/2 lb shrimp, peeled and deveined
6-1/2 oz Japanese kamboko
8 oz scallops
3-1/2 oz deep-fried tofu, halved
2 tablespoons fish sauce
1 tablespoon grated palm sugar or brown sugar
1 cup bean sprouts
1/2 cup vietnamese or regular mint
1/4 cup fried red asian shallots

Paste

2 teaspoons shrimp paste
6 large, dried red chilies
2 lemongrass stalks, white part only, sliced
1 tablespoon chopped fresh galangal or ginger
8 red asian shallots, sliced
1/2 teaspoon ground turmeric
4 candlenuts or macadamia nuts, roughly chopped

Method

  1. Preheat the oven to 350ºF.
  2. Wrap the shrimp paste in foil and roast for 5 minutes.
  3. Soak the chilies in boiling water for 15 minutes. Roughly chop the chilies and place into a mortar and pestle with the remaining paste ingredients. Pound to form a smooth paste.
  4. Soak the rice vermicelli in boiling water for 5 minutes or until tender. Drain well and set aside.
  5. Spoon the thick coconut cream from the top of the can and fry with the paste in a wok until the oil from the coconut starts to separate from the paste and the mixture is fragrant.
  6. Add the fish stock and the remaining coconut cream. Bring to a boil, reduce the heat and stir in the seafood and tofu, cooking for 5 minutes or until tender.
  7. Season with the fish sauce and palm sugar.
  8. Divide the noodles between 4 serving bowls, ladle on some of the soup and serve topped with the bean sprouts, mint and fried shallots.

Makes 4 servings.

Source: Food Style – Noodles

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Chinese-style Chili Shrimp

Ingredients

16 large unpeeled head-on shrimps
oil for deep-frying
1 tablespoon oil, extra
1 garlic clove, finely chopped
1/2 teaspoon finely chopped ginger
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon chili bean paste (toban jiang)
1 teaspoon sugar
3-4 tablespoons chicken stock
1 teaspoon clear rice vinegar
1 scallion, finely chopped
2 red chilies, finely chopped
1/4 teaspoon roasted sesame oil
2 teaspoons cornstarch
cilantro leaves

Method

  1. Pull off the legs from the shrimp, but leave the body shells on. Using a pair of scissors, cut each shrimp along the back to devein it.
  2. Fill a wok one quarter full of oil. Heat the oil to 375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil.
  3. Cook the shrimp in batches for 2 minutes, or until they turn bright orange. Remove and drain. It is important to keep the oil hot for each batch or the shells with not turn crisp. Pour out the oil and wipe out the wok.
  4. Reheat the wok over high heat, add the extra oil and heat until very hot. Cook the garlic and ginger for a few seconds to flavor the oil. Add the soy sauce, rice wine, chili bean paste, sugar and stock. Stir to combine, then bring to a boil.
  5. Add the shrimp and cook for 1 minute, then add the rice vinegar, scallion, chilies and sesame oil, stirring constantly.
  6. Combine the cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Sprinkle the cilantro leaves on top before removing to serving dish.

Makes 4 servings.

Source: The Food of China

Parihuela – The Most Popular Seafood Soup in Peru

Ingredients

2 tablespoons vegetable oil
2 onions, finely chopped
3 cloves garlic, chopped
1-inch piece fresh ginger, peeled and chopped
4 tomatoes, skinned, seeded, and grated
2 tablespoons Panca Chili Paste
pinch of ground cumin
4 x 12 oz crabs, cleaned and cut in half
12 mussels, cleaned
9 cups (68 fl oz/2 liters) fish broth (stock)
12 shrimp, peeled and deveined
4 x 7 oz squid, cleaned and cut into rings
12 scallops, cleaned
14 oz fish fillet (such as Peruvian grunt, grouper, or croaker), cut into 8
1 tablespoon cornstarch
4 tablespoons chopped yuyo seaweed
1/2 cup chopped cilantro leaves, to garnish
juice of 4 small lemons, to serve
salt and pepper

Method

  1. Heat the oil in a large pan over medium heat, add the onions, garlic, and ginger, and saute for 3 minutes until the onions have started to soften.
  2. Add the grated tomatoes and chili paste and cook for another 2-3 minutes until fragrant. Season with salt and pepper.
  3. Add the cumin, crab halves, and mussels and cook for 1 minute, then pour over the fish broth (stock) and bring to a boil.
  4. Add the shrimp (prawns), squid, scallops, and fish pieces and simmer for 2-3 minutes until the seafood is cooked.
  5. Dissolve the cornstarch in a little water, add to the pan, and cook, stirring, until thickened slightly.
  6. Stir in the chopped yuyo seaweed to finish.
  7. Ladle into large shallow bowls, garnish with the cilantro leaves, drizzle with lemon juice, and serve.

Makes 4 servings.

Source: Peru – The Cookbook

Portuguese-style Skewers with Shrimp and Chorizo

Ingredients

24 mini yellow-fleshed potatoes
1/4 cup piri-piri spice rub
2 tbsp olive oil
2 tbsp liquid honey
1 tbsp warm water (approx)
24 jumbo shrimp (21 to 25 count), peeled and deveined
1 small red onion, cut in 1-inch pieces
1 chorizo sausage, sliced in 24 rounds
3 tbsp chopped fresh chives (optional)
2 limes, cut in wedges

Method

  1. In a microwaveable dish, cover and microwave potatoes on high until tender, 5 to 8 minutes. Let cool slightly.
  2. In large bowl, mix piri-piri spice rub with oil. Spoon 1 tbsp of piri-piri mixture into small bowl. Stir in honey and up to 1 tbsp warm water to make glaze. Set aside.
  3. Add cooled potatoes to large bowl with piri-piri mixture. Add shrimp and toss to coat.
  4. Alternately thread shrimp, potato, red onion and chorizo onto 12 metal or soaked wooden skewers.
  5. Place kabobs on greased grill over medium-high heat. Close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes.
  6. Brush with reserved piri-piri glaze. Sprinkle with chives (if using). Serve with lime wedges.

Makes 6 servings.

Source: Mediterranean Flavours

Shrimp and Nectarine Salad

Ingredients

4 teaspoons canola oil, divided
1 cup fresh or frozen corn
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 cups torn mixed salad greens
2 medium nectarines, cut into 1-inch pieces
1 cup grape tomatoes, halved
1/2 cup finely chopped red onion

Dressing

1/3 cup orange juice
3 tablespoons cider vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 tablespoon minced fresh tarragon

Method

  1. To make the dressing, in a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
  2. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn. Cook and stir 1-2 minutes or until crisp-tender. Remove from pan.
  3. Sprinkle shrimp with lemon pepper and salt.
  4. In the same skillet, heat remaining oil over medium-high heat. Add shrimp. Cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.
  5. In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

Makes 4 servings.

Source: Taste of Home magazine