Tag: seafood
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Deep Fried Whole Prawn Wanton Wraps
I bet you find these tasty fresh prawns, wrapped in wanton sheets and twice deep fried, a real crowd-pleaser. Despite looking very hands on, they are actually easy to make.
Simply
De-vein and shell your favourite medium sized prawns. Leave the very last tail segment on for visual appeal.
Then place each prawn diagonally on a square wanton sheet. Note that the tail end is pointing to the bottom left. Sprinkle a bit of water on the wanton sheet and roll the bottom right up toward the top left, rolling the prawn with it. Try and keep everything tight.
Use a bit more water to seal the pillow and then very lightly dust with corn flour. This will help the wanton stay together.
Bring enough oil to deep fry the prawns to 180c.
Add the prawns and cook until they are a light golden colour. Bring them out and drain out the surface oil.
Then fry the prawns again until golden brown.
Moist prawns on the inside but with an epic crunch:
Serve with a selection of dipping sauces. That is if you haven’t eaten them all yourself 🙂
Enjoy,
PK
Here are more prawn dishes and Asian cuisine:
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Chinese Five Spice Fried Snapper Wings
Fish wings are a cut from a fish starting just after the gills and extending back to the pectoral fin. Also known as fish throats they contain a surprising amount of meat and are a real delicacy.
I was given these snapper wings recently and just had to deep-fry them after marinating them in a Chinese 5 spice and caramel sauce marinade.
SImply
Make a marinade of:
- 1 Tbsp Chinese 5 spice (see my blend here)
- 1 Tbsp caramel cooking sauce (use dark soy if you don’t have any)
- 1 tsp ginger, minced
- 1/3 cup soy sauce
- 1/3 cup garlic-infused olive oil
Then thoroughly coat the wings (inside and out) with the marinade. Pop them in the fridge overnight if possible or for at least a few hours.
Get your choice of oil nice and hot and deep-fry for about 15 – 20 minutes.
Drain well and serve hot.
Serving
Look at that flaky goodness:
Enjoy,
PK
Here are some more seafood recipes and Asian fusion posts:
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How To Prepare Abalone
Abalone are considered a delicacy world-wide and for good reason. The bit we eat is the foot that they anchor onto the seabed with.
Preparing them may seem hard at first but it really is quite straight forward and worth the effort. You also get some ‘Mother of Pearl’ at the end of the process!
Source: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=203608Preparation
Here is how I go about preparing abalone meat.
I use a spoon to prise the foot out slightly.
Then I use my fingers to pull the foot off the shell, pinching it where the digestive track meets the foot. This way the tract stays behind.
Then I trim the curled edges off and slice the foot into thin horizontal slices.
Now comes the fun part. Cover the slices with cling film or baking paper and bash them.
Cooking
My favourite way of cooking them is a quick pan fry either as is or coated in flour or breadcrumbs.
Here I have cooked them with some brocolini in sesame oil and garlic. At the end I mix in oyster sauce and serve with rice.
Enjoy,
PK
If you liked this post you might like these too. 🙂
Asian cusine:
Using stock:
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Insalata Di Polpo: Octopus Salad Antipasto
The colours, textures and flavours in this dish are so amazing that I almost couldn’t bring myself to eat it. Almost 🙂
I love the simplicity of the ingredients. All you need is some pickled baby octopus, julienned carrot and snow peas (both for crunch), some pasley/coriander and a splash of lemon.
Enjoy,
PK
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Dried Crab Snack: Tamagogani
Tamagogani, a popular Japanese snack, are dried and seasoned little hermit crabs.
You just know I had to try one when a friend of mine brought some back after being in Japan for a holiday. I found them overpowering fishy and with a curious sweet finish.
I have since read that the best way to eat these is by dipping them in soy sauce and then drinking them down with lots of beer.
Enjoy,
PK
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River Cottage’s Thai Fish Curry
I couldn’t have picked a better recipe for my first ever homemade fish curry than River Cottage’s Thai Fish Curry.
It is so aromatic and the flavours are perfectly balanced. You can use firm fish fillets solely or a mix of fish and crab/crayfish meat. I reckon a couple of prawns would go amiss either.
Note: The River Cottage website says you can make and freeze the curry paste in larger batches ahead of time.
Steps
- Making the curry paste
- Cooking the curry
- Serving
Ingredients
- 2 Tbsp oil (I used peanut oil)
- 400ml coconut milk
- 200ml fish stock or water
- 2 Tbsp fish sauce
- 2 tsp raw sugar
- 125g French beans (I used snow peas instead), sliced on the diagonal
- 100g spring onions, sliced on the diagonal
- 800g firm fish fillets (I used pink snapper), skin off and roughly cubed
- Curry paste:
- 2-6 small green chillies
- 1 brown onion (small), chopped
- 100g fresh ginger, chopped
- 4 garlic cloves, peeled
- 2 Tbsp galangal paste (I used a small chunk fresh out of my garden)
- 3 lemongrass stalks, tough outer layers removed, finely sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 lime, juice and zest
- 4 kaffir lime leaves, chopped (optional)
- 1 tsp Thai shrimp paste
- 1 tsp sea salt
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 wooden spoon
- 1 deep saucepan
- 1 wet blender
Making the curry paste
- Add to your wet blender the:
- 2-6 small green chilies
- 1 brown onion
- 100g fresh ginger
- 4 garlic cloves
- 2 Tbsp galangal paste
- 3 lemongrass stalks
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 lime, juice and zest
- 4 kaffir lime leaves
- 1 tsp Thai shrimp paste
- 1 tsp sea salt
- Blend until you get a smooth paste.
Cooking the curry
- Heat the 2 Tbsp oil in your saucepan then fry the curry paste, keeping it gently moving, for several minutes on medium heat.
- Add the 400ml coconut milk and the 200ml fish stock or water, 2 Tbsp fish sauce and 2 tsp raw sugar.
- Bring to a simmer and cook for 20 minutes stiring occasionally.
- Now add the 125g French beans and the 100g spring onions and cook for another 5 minutes.
- Gently mix in the 800g of cubed fish and cook for another 3 minutes.
- If you are using any seafood (squid perhaps) that might go rubbery if over cooked, hold off till last minute.
Serving
Serve on bowls of rice and garnish with slices of chili and torn coriander leaves.
Enjoy and please visit the River Cottage website for more amazing meals,
PK
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Easy Prawn Cocktail Salad
A prawn cocktail salad is the perfect light and easy summer lunch or dinner. Very Xmas friendly 🙂
I made a colourful salad with lots of avocado, topped it with chilled pre-cooked prawns and doused the lot with Thousand Island dressing.
Secure your cooked prawns in the lead up to Christmas!
Make this recipe your own by using your favourite salad ingredients and garnishes.
Enjoy,
PK
Here are more prawn dishes and salad posts:
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Whole Fish Antipasto With Lemon And Mayo
This method of cooking small whole fish is as old as time. Dusted in flour, drizzled in oil and quickly cooked on the barbecue, they make for the perfect antipasto, starter or side.
I was given this cooking lesson by a good friend of mine recently. We have used several locally caught Whiting and served them with some dill, cracked peppercorns, Jamie Oliver’s Egg Mayonnaise and lemon wedges.
Enjoy,
PK
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Craigo’s BBQ Marron With Lime, Chile And Sesame Oil
PK boiled his marron and it was amazing (see Marron In Browned Butter Sauce) but I prefer mine halved and cooked on the barbie.
It couldn’t be easier
Whip up a batch of Garlic Butter and halve your freshly caught marron (see marroning tips here and how to halve crayfish here).
Drizzle the halves with sesame oil and lime juice. Add slices of chili and lather the garlic butter all over.
Barbecue briefly until the meat turns opaque.
Serve with your favourite salads and give each guest wedges of limes.
Fish on,
Craigo
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PK’s Marron In Browned Butter Sauce
Marron meat is amazingly light and sweat.
This method of boiling the meat and then warming and serving it in a browned butter sauce takes it to the next level. Your guests won’t forget this in a hurry. 🙂
Steps
Catch yourself a feed of freshwater Marron.
Put a pot of boiling water on and boil each marron until they go a lovely reddy pink. Shouldn’t take more than a few minutes.
Twist the tail off and then bend the tail back on itself. This will pop the shell.
Partially slice the top of the tail length ways to remove the digestive track.
Warm up some browned butter (see How To Make Browned Butter Sauce) in a pan and then add the marron tails.
Warm the marron meat in the sauce and serve warm with a green salad.
Enjoy,
PK
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