Portuguese-style Fried Jumble Prawn

Ingredients

2 jumble prawns
1/2 green bell pepper
1/2 red bell pepper
1 tsp minced shallot
1 tsp mashed garlic

Seasonings

3 tbsp tomato ketchup
1/3 tsp salt
1/2 tsp sugar
1/2 cup water
1 tbsp butter
pinch of pepper

Method

  1. Trim the whiskers of prawns and slit open along the back. Clean inside of prawn heads and rinse. Drain.
  2. Dice green and red pepper. Then sauté with 1 tbsp oil.
  3. Dust prawns with a pinch of flour and then fry with some oil until flavour comes out. Remove.
  4. Heat 2 tbsp oil and sauté shallot and garlic. Add seasonings, red and green pepper. Stir well.
  5. Add prawns and cook until done. Remove to serving platter. Serve with cooked rice or spaghetti.

Source: Lisa Yam’s Seafood


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Scallops with Cauliflower, Capers and Raisins

Ingredients

1/2 small head of cauliflower, cut into small florets (4 cups)
1 tablespoon extra-virgin olive oil
12 jumbo scallops (1-1/2 pounds), side muscle removed
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup chopped roasted almonds, preferably marcona
2 tablespoons drained small capers
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon chopped flat-leaf parsley

Method

  1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
  2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper. Add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
  3. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer.
  4. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.

Makes 4 servings.

Source: Chef Richard Reddington


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Mozzarella-broiled Panini with Chili-spiked Shrimp and Olives

Ingredients

2 cups peeled cooked shrimp, thawed if frozen
1 fresh green chili, seeded and chopped
2 scallions, chopped
1/2 cup pitted black olives, halved
1 garlic clove, chopped (optional)
grated zest of 1 lemon and squeeze of lemon juice
2 panini rolls or individual ciabatta
small handful of parsley, trimmed and roughly chopped
salt and pepper
1 ball mozzarella cheese (about 5 oz), thinly sliced
olive oi

Method

  1. Preheat the broiler on a medium—high setting.
  2. Dry the shrimp on paper towels and place them in a bowl. Add the chili, scallions, olives, and garlic, if liked.
  3. Stir in the lemon zest and juice, parsley, and seasoning to taste.
  4. Slice the bread horizontally in two and place the bottom halves, cut sides down, on a piece of cooking foil on the rack in the broiler pan. Lay the top halves on the foil, cut sides up. Toast the breads for 1-2 minutes until browned and crisp.
  5. Turn the breads over. Divide the shrimp mixture among the bottom halves, piling it in place and making sure the breads are covered. Arrange the mozzarella slices on the top halves. Drizzle a hint of olive oil over the shrimp mixture and on the mozzarella, but take care not to add too much or the bread will be greasy.
  6. Place under the broiler until the shrimp filling is hot and the mozzarella is melted and bubbling.
  7. Use a palette knife to lift the panini lids on top of the shrimp filling, scraping up any mozzarella that may have drizzled off the bread. Serve immediately

Makes 2 servings.

Source: Toast It!


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Baked Oyster with Champagne Sauce

Ingredients

8 oz oysters
1/2 cup champagne
1/2 cup fresh cream
1 tbsp brandy
1 tsp chili powder
1 egg yolk (beaten)
2 tbsp butter
1/2 tsp minced ginger

Seasonings

1/4 cup chicken stock
1/4 tsp salt
pinch of pepper

Method

  1. Open oysters and discard shells. Blend with dash of lemon juice and pepper.
  2. Heat 2 tbsp butter and sauté ginger. Add oysters and stir-fry briefly. Flambé with brandy.
  3. Add champagne, seasonings and chili powder. Cover with lid and cook for 2-3 minutes.
  4. Add cream and mix well. Remove oysters to serving plate.
  5. Pass the sauce through a sieve and then stir in egg yolk while the sauce is still hot. Pour sauce over oyster and serve.

Makes 2 servings.

Source: Lisa Yam’s Seafood


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Abalone Rice

Ingredients

3 bowls cooked rice
2 eggs
2 oz each of diced abalone and char siu (Chinese BBQ pork)
2 tbsp each of diced mixed vegetables, cooked shrimps and mushrooms

Sauce

1 cup chicken stock
1 tbsp oyster sauce
1 tsp each of light soy sauce, sesame oil
1 tsp cornstarch

Method

  1. Beat eggs and stir-fry in oil. Add rice and stir-fry to combine. Remove to the serving platter.
  2. Blanch diced mixed vegetables, cooked shrimps and mushrooms in boiling water. Remove and drain.
  3. Mix sauce ingredients in a small bowl.
  4. Heat 1 tablespoon of oil in a wok. Stir-fry abalone, char siu, vegetables, shrimps and mushrooms. Add sauce and bring to a boil. Pour sauce over rice and serve.

Source: Great Chefs in Hong Kong


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