Shrimp Barquettes

Ingredients

1 cup plain flour
pinch salt
3 teaspoons finely grated Parmesan cheese
3 oz butter
1 egg yolk
shrimpss and lemon triangles, to garnish

Filling

3 tablespoons butter
6 oz button mushrooms, sliced
2/3 cup thick sour cream
1 to 2 teaspoons dry sherry
3 oz shrimps, chopped
2 to 3 teaspoons fresh chopped chives

Method

  1. Put flour, salt, cheese and butter into a blender or food processor and process for 30 seconds. Add egg yolk and 4 teaspoons water and process until mixture binds together. Wrap in plastic wrap and leave to rest in the refrigerator for 20 minutes.
  2. Preheat the oven to 220ºC (425ºF).
  3. Roll out pastry on a lightly floured surface until very thin. Lift pastry, using a rolling pin, and lay it over 12 barquette tins. Press down lightly and roll over tins to trim. Press pastry down in tins. Prick base of each tin and stack them one on top of each other 3 tins high. Top each stack with an empty tin.
  4. Bake in the oven for 15 minutes.
  5. Remove from oven and unstack tins. Return single layer of tins to oven for 2-3 minutes to crisp. Leave to cool.
  6. To make filling, melt butter in a pan and fry mushrooms for 1 minute. Pour in cream and bring to boil, stirring continuously until thickened. Add sherry, shrimps and chives and mix well. Allow to cool slightly, then spoon into barquettes. Garnish each portion with shrimps and triangles of lemon.

Makes 12 pieces.

Source: Breakfasts and Brunches

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Hot and Sour Clams in Tomato Sauce

Ingredients

1 lb fresh clams, scrubbed
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp cooking wine
1 stalk spring onion, shredded
2 tbsp cooking oil

Seasonings

6 tbsp ketchup
1 tbsp lemon juice
1 tbsp rice vinegar
3 tbsp sugar
1 tbsp fish sauce
2 tbsp garlic chili sauce

Method

  1. Mix all seasoning ingredients in a bowl. Set aside.
  2. Bring a pot of water to a boil. Reduce heat to medium. Add clams and cook until clams open, about 2-3 minutes. Remove and drain.
  3. Heat 2 tablespoons of oil in a wok over high heat. Add ginger and garlic. Stir-fry until fragrant. Add clams and cooking wine.
  4. Add seasonings, cook and stir until sauce thickens.
  5. Transfer to a serving plate. Garnish with spring onions and serve.

Makes 4 servings.

Source: Gourmet Do It Yourself

King Prawn Hors D’oeuvre

Ingredients

16-24 cooked shelled king prawns
2-3 teaspoons lemon juice
12 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 bay leaf
3 peppercorns
pinch of sugar
dash of Tabasco
1 tablespoon chopped parsley

Method

  1. Sprinkle the prawns with the lemon juice.
  2. Heat the oil in a frying pan, add the prawns, garlic, bay leaf, peppercorns and sugar and fry for 4 to 5 minutes, stirring occasionally, until heated through.
  3. Remove the bay leaf and peppercorns from the pan, then stir in the Tabasco and parsley. Serve hot.

Makes 4 servings.

Source: Versatile Vegetables

Lobster Thermidor

Ingredients

2 live lobsters (about 1-1/2 1b each)
1-1/2 tbsp butter
2 tbsp plain flour
2 tbsp brandy
1/2 cup milk
6 tbsp whipping cream
1 tbsp Dijon mustard
lemon juice
salt and white pepper
grated Parmesan cheese, for sprinkling
fresh parsley and dill, to garnish

Method

  1. Bring a large saucepan of salted water to the boil. Put the lobsters into the pan head first and cook for 8-10 minutes.
  2. Cut the lobsters in half lengthways and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells and wipe dry. Cut the meat into bite-size pieces.
  3. Melt the butter in a heavy saucepan over a medium-high heat. Stir in the flour and cook, stirring, until slightly golden. Pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard.
  4. Push the lobster coral and liver through a sieve into the sauce and whisk to blend. Reduce the heat to low and simmer gently for about 10 minutes, stirring frequently, until thickened. Season with salt, if needed, pepper and lemon juice.
  5. Preheat the grill. Arrange the lobster shells in a gratin dish or shallow flameproof baking dish.
  6. Stir the lobster meat into the sauce and divide the mixture evenly among the shells. Sprinkle lightly with Parmesan and grill until golden. Serve garnished with herbs.

Makes 2 to 4 servings.

Source: Taste of France

Australian-style Deep-fried Squid

Ingredients

500 g squid tubes, cleaned
3 tbsp rice flour or cornstarch
2 cloves garlic, peeled and roughly chopped
1 bird’s-eye chili, sliced
2 spring onions, trimmed and sliced
1 tsp salt flakes
1/4 tsp freshly ground black pepper
coriander leaves and lemon wedges, to serve
about 2 litres vegetable oil, for deep-frying

Method

  1. Heat the oil to 200°C in a wok or large saucepan.
  2. Cut down one side of the squid tubes and open them flat. Lightly score the surface in a cross-hatch pattern, cut into bite-sized triangles and toss in the flour. Shake off any excess flour and deep-fry the squid in batches for about a minute per batch, or until just cooked and lightly golden. Drain well.
  3. Remove the oil, leaving about a tablespoon in the wok. Heat the wok over medium heat and add the garlic, chilli and spring onion. Toss in the wok for about a minute, or until the ingredients are lightly browned.
  4. Add the squid and toss constantly, scattering with the salt and pepper.
  5. Remove the squid from the wok, scatter with coriander leaves and serve with lemon wedges.

Makes 4 servings.

Source: Adam’s Big Pot