The Secret of A Great Cuisine Unveiled » seafood recipes

Grilled Buttered Bananas in Crepes

Agape Goon — Fri, 15 Jan 2010 02:30:55 +0000

Ingredients
Crepe Batter
1 metric cup plain sifted flour Salt and nutmeg
3/4 metric cup evaporated milk
1/2 metric cup water
3 eggs
Dash of rum and maraschino brandy
4 to 6 tbsps butter
8 bananas (Pisang Raja) — peel Golden syrup
1/2 tsp vanilla

Method
In a bowl, put flour, salt and nutmeg. Make a well in centre, break eggs into well, add half the milk and stir, drawing the flour into the liquid. Mix well. Add rest of milk and water and beat till smooth. Add vanilla. Leave to stand before frying. Make 8 crepes piling them on top of each other with greaseproof paper in between. Cover to keep warm.

Put bananas in pan, dot with butter and grill till golden. Put a banana in each crepe and roll. Gently grill banana filled crepes. Serve hot with golden syrup and spirit poured on top.

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Paprika Tomato Soup

Agape Goon — Thu, 14 Jan 2010 15:00:02 +0000

Ingredients
600 g. tomatoes and put in blender
Pinch of oregano and salt
2 chicken stock cubes
3 bay leaves
Chopped,parsley
6 tbsps. evaporated milk
4 tbsps. butter
Dash of paprika
6 metric cups water
3 chopped onions
1/2 metric cup chopped ham or bacon
4 cloves crushed garlic
Salt and pepper to taste

Method
Fry garlic and onion in butter. Stir in bay leaves, adding tomato, water, spices. and stock cubes. Bring to boil. Stir in the ham. Stir in milk and garnish with parsley. Serve hot.

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Risotto Italienne

Agape Goon — Thu, 14 Jan 2010 02:00:39 +0000

Ingredients
600 g. Super long grain rice
Water
4 cloves crushed garlic
1/2 metric cup butter
Salt
1 metric cup shelled medium prawns 4 tbsps evaporated milk
600 g. fresh clams
3 tbsps butter
4 cloves garlic
3 bay leaves
Method

Heat saucepan. Wash and drain rice. Fry the garlic and bay leaves in 1/2 cup butter. Stir in rice over low heat. Add just enough water and salt to cook rice. When rice is cooked stir in the prawns and milk, keep rice hot over low heat. Place clams in a heavy saucepan and place over a low heat for 12 minutes. Stir garlic and butter well into clams.
Dish “Risotto” onto serving dish. Garnish and arrange clams round the ‘Risotto”. Serve hot.

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Shrimp and Mushroom Cocktail

Agape Goon — Wed, 13 Jan 2010 15:00:45 +0000

Ingredients

2 metric cups canned button mushrooms
2 metric cups shelled medium shrimps
1 metric cup tarter sauce
pepper and salt to taste
3 tbsps olive oil
1 tbsp lemon juice
2 cloves crushed garlic
1 red pimento

Method
Cut pimento into pieces. Soak in salt water. Steam prawns till cooked. Chill
thoroughly the shrimps and mushrooms. Mix all ingredients well and chill before serving.

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Shrimps Fondue

Agape Goon — Mon, 28 Dec 2009 14:00:50 +0000

2 1/2 kg fresh shrimps

Marinade

1/2 cup white wine
1 tsp salt
dash of pepper
10 fresh red chilies, finely ground
2 cloves garlic, finely minced
6 tsp oyster sauce
juice of 1 lime
5 tbsp fine sugar
4 tbsp sesame oil
4 tbsp cornstarch

Method
Remove shells from shrimps but leave tails intact. Wash in a light brine solution and drain well. Mix all marinade ingredients . Add shrimps and allow to stand for 1/4 hour before freezing.

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Piquant French Dressing

Agape Goon — Fri, 25 Dec 2009 14:00:10 +0000

Recommended for SeaFood

1 cup vinegar
60 g fine sugar or honey
2 bay leave
salt and mustard to taste
1 clove garlic, finely minced
4 tbsp white wine
100 ml olive oil

Method

Bring all ingredients except wine to the boil. Allow to cool, then stir in wine.

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Deep Fried Paper Wrapped Shrimp

Agape Goon — Mon, 14 Dec 2009 13:42:10 +0000

Deep Fried Paper Wrapped Shrimp

4 American servings
4 Chinese servings

4 large shrimp
1/4 teaspoon salt
1/4 teaspoon white pepper
1 clove garlic, crushed
2 teaspoons sherry
4 pieces of waxed paper, 8 inches square
1 tablespoon oil
4 thin strips of red sweet
pepper
1 scallion white part only, quartered lengthwise
4 thin slices fresh ginger root
oil for deep frying
shredded lettuce
4 tomato wedges

Methods
Shell the shrimp and take out the black vein. Mix the shrimp with salt, pepper,garlic and sherry and leave for at least 15 minutes. Toss occasionally. Drain. Rub one side of the pieces of waxed paper with the oil. Place 1 shrimp on top of each piece of paper diagonally just off center. Line with 1 pepper strip, 1 piece of scallion and 1 slice ginger. Fold the paper as illustrated in the picture. Heat oil for deep frying until hot, but not smoking (about 350 to 360) and deep fry the shrimp for about 5 minutes. Remove with a slotted spoon and drain. Place the packages, unopened, on shredded lettuce and garnish each with a tomato wedge. Excellent to start off a meal, especially when served with salt and pepper mix and plum sauce.

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CHILLI CRABS

Agape Goon — Tue, 03 Nov 2009 12:32:06 +0000

Ingredients
2 tbsp fermented salted black beans (hak tow see)
2 cloves garlic
30 chili padi
2 cm piece root ginger 1 tbsp brown sugar 21/2 kg big meaty crabs 1 metric cup pork lard
3 tbsp sesame oil
Salt to taste
4 tbsp vinegar
Method

Cut crabs in halves or even quay’ Wash them clean. You may save shell backs if liked. Chop the black be chillies, garlic and ginger coarsely.
Heat lard and sesame oil in a frying par the chopped ingredients till fragrant the crabs, salt and sugar turning occasionally. Cook for 15-20 minutes covered. Add vinegar. Serve hot garnishing with chopped spring onions Chinese parsley.

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PAN GRILLED GIANT CLAMS

Agape Goon — Tue, 20 Oct 2009 14:59:25 +0000

Ingredients
2 kgs fresh giant clams (wash and drain) 8 tbsps fish sauce gravy (from supermarkets)
10 chili padi, chopped
4 cloves garlic, crushed
Juice of 2 limes
1 tbsp sugar
Method
Place clams in a heavy saucepan and grill clams for 8-10 minutes. (You may also grill the clams over moderate coals). To make sauce: Combine the rest of ingredients and mix well. Serve grilled clams with sauce.

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Sweet & Sour Shrimps Recipe

Agape Goon — Tue, 15 Sep 2009 15:19:14 +0000

Ingredients
600 g (1 kt) shrimps
1/2 tsp sesame oil
1 tbsp cornstarch
31/2 tsp salt
Dash of pepper
Method
Shell and clean the shrimps. Rub shrimps with 3 tsp salt and then rinse the salt away. Chop shrimps finely.
Season shrimps with 1/2 tsp salt, sesame oil and pepper. Stir in cornstarch and keep stirring for about a
minute until mixture is well mixed.
Roll the mixture into small balls deep fry them in hot oil until they a golden brown.
Serve hot with a sweet and sour sauce. (Serve the sauce separately).

To make sweet and sour sauce
Ingredients
1 cup white vinegar
‘/2 cup ketchup
1 tbsp Worcestershire sauce 1 cup sugar
1 tsp salt
Combine all ingredients in a saucepan and bring to a boil, stirring well.

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