Prawn and shellfish recipes too good to keep to oneself

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These prawn and shellfish recipes are just too good to keep to ourselves … so we are sharing them.

crayfish

GRILLED CRAYFISH WITH HONEY SAUCE

6-8 crayfish

Sauce
3 tbsp lemon juice
3 tbsp honey
2 tbsp balsamic vinegar
1 tbsp light soy sauce
1 tbsp olive oil
1 tbsp chopped garlic

Combine sauce ingredients well in a bowl.Clean crayfish well and place into a plastic bag. Add the sauce mixture and shake to combine. Set aside for 30 minutes.

Remove the crayfish and place on a hot grill pan. Reserve the leftover sauce. Grill the crayfish for 8 to 10 minutes over medium heat or until done.

Heat the reserved honey sauce to a light boil and drizzle over the grilled crayfish on a plate. Serve at once.

prawn, prawn ball

FRIED PRAWN BALLS

350g prawn meat
1 tsp salt
1 egg white
1 tbsp finely diced carrot
1 tbsp chopped spring onion

Seasoning
1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
1/2 tsp chicken stock powder
1–2 tbsp tapioca flour

Dipping sauce (combined)
1 tbsp chopped red chilli
3 bird’s eye chillies, chopped
2 tbsp diced coriander stems
3 shallots, thinly sliced
1 heaped tbsp chopped garlic
2 tbsp calamansi lime juice
2 tbsp lime juice
1 tbsp fish sauce
sugar to taste

To make prawn paste
Put prawns in a mixing bowl. Add in salt. Use the palm of your hand to stir and mix well.
Transfer prawns to a colander and rinse well under running tap water. Drain and place prawns in a plastic container and chill in the refrigerator for 1 hour.
Transfer prawns to a chopping board and mash with the blade of a Chinese chopping knife (cleaver) then chop briefly.
Place chopped prawn meat in a big mixing bowl. Add in egg white and mix with a pair of chopsticks. Stir well in one direction until prawn meat turns sticky. Add seasoning and mix well.
Scoop up the mixture and slap it against the sides of the bowl to give it a bouncy texture. Add carrot and spring onion to the prawn mixture. Stir to mix well.

To make prawn balls
Wet the palm and scoop up a fistful of the prawn mixture. Close fingers around the paste and squeeze to extrude the paste through your thumb and index finger. It will form a ball of prawn paste.
Scoop up the ball with a wet metal spoon and place the prawn ball on a plate.
Repeat process to make more prawn balls. When the plate is filled, cover it with cling film and place in the refrigerator to chill for half an hour.

To cook
Heat oil in a wok till 75% hot and add in prawn balls. Deep-fry over low heat till prawn balls turn golden. Remove to drain on paper towels.

To serve
Serve on fried wonton wrappers or fucuk with the dipping sauce.

prawn, stir-fried

STIR-FRIED PRAWNS WITH FRUITY SAUCE
8 large prawns
1 tbsp oil
2 tbsp sesame oil
2 cloves garlic, chopped
6 dried pitted prunes
3 tbsp tomato ketchup
100ml water
1 tomato, cut into wedges
2 stalks spring onion, cut into sections

Marinade (combined)
1 tbsp light soy sauce
1/4 tsp pepper
1/4 tsp salt

Trim the prawns of feelers and sharp edges. Add in combined marinade ingredients and season for about 25 minutes.
Heat 2 to 3 tablespoons oil in a wok and pan-fry prawns till fairly cooked (80% cooked). Dish out and set aside.
Put oil and sesame oil in a clean wok, add in garlic. Sauté briefly. Add in the prunes.
Stir in tomato ketchup and pour in water. Stir to mix well then cook to a rolling, quick boil.
Put in prawns and toss well to combine. Add tomato and spring onion. Cook till gravy is reduced.
Serve at once.

 

 



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