Korean-style Steamed Abalones

Ingredients

6 abalones
3 walnuts
6 gingko nuts
2 cups green sweet peas
radish and parsley to garnish

Sauce

3 tbsp soy sauce
1-1/2 tbsp sugar
1 tbsp rice wine
3 cloves garlic
1 piece ginger
dash black pepper
1/8 tsp sesame oil
1/2 cup water

Method

  1. Clean the abalones and scald in boiling salted water.
  2. Remove the shells and entrails from the abalones. Score the insides at 1/4″ intervals crosswise and lengthwise.
  3. Soak the walnuts in hot water and peel off the inner skin using a toothpick.
  4. Fry the shelled gingko nuts with salt until the color becomes green. Rub off the skins.
  5. Boil the sauce ingredients in a pan, add the abalones and simmer.
  6. On a skewer, string the gingko nut, abalone and walnut alternately. Place the skewered food on the shell of the abalone.
  7. Boil the green peas in salted water and stir-fry lightly. Spread them on a plate and arrange the abalone in the shells on top.
  8. Garnish with the red radish and parsley before serving.

Source: Low-fat Korean Cooking


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Vietnamese Shau Mai

Ingredients

300 g ground pork
150 g shell-removed shrimp, diced
1 tsp minced garlic
1 tbsp chopped green onion

Seasoning

1 egg white
2 tbsp fish sauce
2 tbsp water
3/4 tsp sugar
3/4 tsp oil
1/2 tsp sesame oil
1/4 tsp ground white pepper
1 tbsp cornstarch

Sauce

1/2 cup diced tomato
1/2 cup water
1 tbsp fish sauce
1 tbsp ketchup
1 tsp sugar
2 tsp cornstarch

Method

  1. Mix pork and shrimp with the seasoning ingredients. Stir to mix thoroughly until sticky. Add garlic and green onion. Mix well.
  2. Form the mixture into 8 meatballs. Place meatballs on a heat-proof plate.
  3. Steam meatballs over high heat for 10 minutes until done.
  4. Add sauce ingredients to a saucepan. Cook on medium heat until thickens.
  5. Pour sauce over meatballs. Serve with bread rolls.

Makes 2 to 3 servings.

Source: Vietnamese Cuisine


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Peru-style Seafood and Pasta Stir-fry

Ingredients

1 lb 8 oz spaghetti, linguine, or any other long pasta
12 shrimp (prawns), peeled and deveined
7 oz squid, cleaned and cut into rings
12 scallops, cleaned
1/2 cup (3 oz) chopped octopus
4 tablespoons vegetable oil
1 red onion, sliced
2 yellow chilies, seeded, membrane removed, and sliced
2 cloves garlic, finely chopped
5 tablespoons white wine vinegar
4 tablespoons soy sauce
3 tablespoons oyster sauce
1/2 cup vegetable or chicken broth (stock)
4 tomatoes, skinned, seeded, and sliced into half-moon crescents
1 scallion (spring onion), cut into 1-3/4-inch pieces
1 tablespoon chopped cilantro (coriander) leaves
salt and pepper

Method

  1. Cook the pasta in a pan of boiling salted water according to the package instructions. Drain and set aside.
  2. Season the shrimp (prawns), squid, scallops, and octopus with salt and pepper.
  3. Add 2 tablespoons of oil in a very hot wok and stir-fry the shrimp over high heat for 1 minute until pink. Remove from the wok and set aside. Repeat the process with the squid and set aside.
  4. Clean the wok with some paper towels and return it to the heat, adding 2 tablespoons oil followed by the onion, yellow chilies, and garlic. Stir-fry for 30 seconds and add the cooked and drained pasta.
  5. Stir-fry for another minute and add the shrimp, squid, scallops, octopus, vinegar, soy sauce, oyster sauce, and broth (stock). Continue to stir-fry the ingredients for 1 minute, then finish by adding the tomatoes, scallion (spring onion), and chopped cilantro (coriander) leaves. Remove from the heat and season to taste.
  6. Serve in large shallow bowls.

Makes 4 servings.

Source: Peru – The Cookbook


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Hake and Clams with Salsa Verde

Ingredients

4 hake steaks, about 3/4-inch thick
1/2 cup flour for dusting, plus 2 tablespoons
4 tablespoons olive oil
1 tablespoon lemon juice
1 small onion, finely chopped
4 garlic cloves, crushed
2/3 cup fish stock
2/3 cup white wine
6 tablespoons chopped fresh parsley
3 ounces frozen petits pois
16 fresh clams
salt and ground black pepper

Method

  1. Preheat the oven to 350°F.
  2. Season the fish with salt and pepper, then dust both sides with flour.
  3. Heat 2 tablespoons of the oil in a large saute pan, add the fish and fry for about 1 minute on each side. Transfer to an ovenproof dish and sprinkle with lemon juice.
  4. Clean the pan, then heat the remaining oil. Add the onion and garlic and cook until soft. Stir in
    2 tablespoons flour and cook for about 1 minute. Gradually add the stock and wine, stirring until thickened and smooth. Add 5 tablespoons of the parsley and the petits pois and season with salt and pepper.

  5. Pour the sauce over the fish and bake in the oven for 15-20 minutes, adding the clams to the dish 3-4 minutes before the end of the cooking time.
  6. Discard any clams that do not open, then sprinkle with the remaining parsley before serving.

Makes 4 servings.

Source: Healthy Mediterranean Cookbook


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Shrimp in Butter Tomato Sauce

Ingredients

2 tablespoons olive or groundnut oil
2 tablespoons unsalted butter
1 teaspoon cumin seeds
2 tablespoons finely chopped shallots
3 garlic cloves, finely chopped
1-1/4 lb medium-sized raw shrimp, peeled, de-veined, then rinsed and patted dry
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Sauce

1 tablespoon tomato puree
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
2/3 cup 18% cream
4 tablespoons water

Method

  1. Combine all the ingredients for the sauce in a bowl and whisk until smooth. Cover and chill until needed.
  2. Put the oil and butter in a large frying pan and set over a high heat. When hot, add the cumin seeds and let them sizzle for 10 seconds. Put in the shallots and garlic and cook, stirring, until very lightly browned.
  3. Add the shrimp, turmeric, coriander, cayenne and salt. Stir-fry until the shrimp have just turned opaque.
  4. Pour in the sauce and heat it through, stirring as you go. Serve hot.

Makes 4 to 5 servings.

Source: Foolproof Indian Cooking


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