Turmeric Prawns and Scallops Recipe

Preparation 10 minutes
Cooking 15 minutes
Serves 4

Ingredients:

30g butter
1 tbsp oil
2 tbsp chili sauce
3 cloves garlic, crushed
2 pinches turmeric powder
2 ½ tbsp lemon juice
300m1 thickened cream
500g grey prawns, shelled, and tails left intact
300g scallops
Salt to taste
¼ cup snipped spring onions
Toasted bread slices and lemon wedges to serve

Cooking methods:

Preheat a deep frying pan and cook butter and oil until frothy. Add chili sauce, garlic and turmeric. Stir for 1 minute.

Add lemon juice. Leave to simmer, stirring for another minute. Stir in cream. Bring to boil, then reduce heat and simmer for 4 to 5 minutes or until sauce thickens.

Add prawns and scallops. Stir occasionally for 3 to 4 minutes, or until the seafood changes color. Add in salt to taste.

Stir in spring onions. Serve on toast with lemon wedges.

Spaghetti with Seafood Sauce Recipe

Ingredients:

3 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
8oz spaghetti
2 ½ cups passata (bottled strained tomatoes)
l tbsp tomato purée (paste)
1 tsp dried oregano
1 bay leaf
l tsp sugar
2 cups cooked peeled prawns (shrimp)
6oz cooked clam or cockle meat (rinsed well if canned or bottled)
1 tbsp lemon juice
3 tbsp chopped fresh parsley 2
2 tbsp butter salt and ground black pepper


Cooking instructions:

Heat the olive oil in a large pan over low heat. Add the onion and garlic and cook, stirring occasionally for about 7 minutes, until softened but not colored.

Meanwhile, cook the spaghetti in a large pan of boiling salted water for according to the instructions on the packet, until just tender.

Stir the passata, tomato purée, oregano, bay leaf and sugar into the onion mixture and season to taste with salt and pepper. Bring to the boil, and then simmer for 3 minutes.

Add the prawns, clams or cockles, lemon juice and 2 tbsp of the parsley. Stir well, then cover and cook for an extra 7 minutes.

Drain the spaghetti, return to the pan and add the butter. Using two large spoons, toss well to coat, then season with salt and pepper.

Divide the spaghetti among four warmed plates and top with the seafood sauce. Sprinkle with the remaining parsley and serve immediately.

Crispy Cuttlefish Recipe

Crispy Cuttlefish Recipe

Ingredients:

500 gm cuttlefish - cleaned and cut into 2
2 tbsp curry powder
8 shallots - ground finely
60 ml coconut milk - from ½ grated coconut
1 egg
½ tsp salt
4 tbsp corn flour
Oil for deep frying

Method:

1. Marinate cuttlefish with curry powder, shallots, egg, salt and coconut milk for 1 hour.
2. Add in the corn flour and mix well.
3. Heat oil and deep fry the cuttlefish until brown and cooked.
4. Drain well and serve.

Prawn Curry Recipe

Ingredients:
600 gms fresh prawns
6 dried chillies - Ground finely
2 shallots - Ground finely
2 cloves garlic - Ground finely
2 cm piece ginger - Ground finely
1 sprig curry leaves
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin
2 ½ cups thick coconut milk — extracted from 1 grated coconut
Salt to taste
4 tbsps oil
1 lime

Method:
1. Heat oil and fry the curry leaves for 1-2 minutes.
2. Add in the ground ingredients and fry for 5 minutes or until fragrant, stirring constantly.
3. Add in the spices and fry for 1 minute.
4. Add in the coconut milk and simmer for 10 minutes.
5. Add in the prawns and cook for 3 minutes.
6. Squeeze in the lime juice and turn off the heat.
7. Serve hot with rice.

Baked Fish Stuffed with Walnuts Recipe

Ingredients:

1 large sea bass fish, scaled and cleaned (keep the head on)

For the Stuffing
1 large onion, finely grated or ground
1 ½ cups walnuts, ground
1/3 cup fresh pomegranate seeds
1 teaspoon salt
¼ teaspoon ground pepper

For flavor
½ teaspoon salt
¼ teaspoon ground pepper
fresh juice of ½ lemon (2-3 tablespoons)


Method:

1. Rinse the fish under cold water and pat dry with paper towel. Rub inside and out with salt and pepper.

2. Prepare the filling. Place the onion on a fine sieve and press to remove the juices. In a mixing bowl, combine onion, walnuts, pomegranate seeds, and salt and pepper. Mix well. Adjust seasoning to taste.

3. Preheat the oven to 350F (180C).

4. Using a spoon, fill the cavity of the fish with the walnut stuffing. Make sure you pack the mixture tightly inside.

5. Pin the cavity shut with wooden barbecue skewers or cocktail sticks. Or, if available, sew it up tightly with kitchen twine. Place the fish on a baking sheet and pour the lemon juice over it. If you sewed the cavity, place the fish on a baking sheet in an upright position, seam side down. It looks beautiful when you remove it from the oven and place it on a platter in that position. If you used skewers like me just lay the fish on one side. Bake in the oven for about 45 minutes, or until the fish is browned and flakes easily with a fork.

6. Arrange the fish on a serving platter and discard the pins or twine. Garnish with lemon slices, pomegranate seeds and serve with rice or bread and pomegranate paste on the side. When serving, slice the fish into pieces making sure each one has some filling inside.

Chilli Crabs Recipe

Ingredients:
a) 1 kg crabs - remove top shell, clean and cut into 2
b) 1 stalk lemon grass
c) 10 shallots
d) 6 cloves garlic
e) 2 cm piece ginger
f) 2 cm piece turmeric
g) 3 cm piece galangal
h) 2 cm piece shrimp paste
i) 15 dried red chillies
j) 2 tbsps tamarind pulp - mixed with ½ cup water and strained
k) Salt and sugar to taste
l) ½ cup cooking oil


Method:
1. Ground together ingredients (b) to (c).
2. Heat oil in a pan and fry the ground ingredients until fragrant.
3. Add in the tamarind juice and salt and sugar to taste.
4. Add in 1/2 cup water and bring to boil.
5. Add in the crabs and mix well with the ingredients. The gravy should be slightly dry.
6. Dish out and serve with rice.

Stuffed Cuttlefish Recipe

Ingredients:
30 cuttlefish, medium size
1 coconut — extract 2 cups thick milk
3 cloves garlic
1 cup glutinous rice
4 pieces palm sugar (or 100 gms brown sugar)
Toothpicks

Method:
1. Clean the cuttlefish and remove the black liquid. Separate the head from the body.
2. Clean the rice and soak for 20 minutes. Drain.
3. Stuff the cuttlefish with this rice and replace the head using a toothpick so that the rice filling will not spill out.
4. Arrange the stuffed cuttlefish in a deep pot and pour 2 cups thick coconut milk into the pot.
5. Add in palm sugar and sliced garlic.
6. Cook over a medium fire until the gravy is thick and the glutinous rice cooked.
7. Remove from fire and serve hot.

Prawn Fritters Recipe

Ingredients:

500 gms prawns
350 gms plain flour
3 tbsps cornflour
2 egg whites — beaten until stiff
1 cup water
Salt to taste
Oil for deep frying

Method:

1. Shell the prawns, leaving tails intact. Wash and drain well.
2. Sift flour into a bowl and mix with cornflour.
3. Make a hole in the centre and gradually pour in water to make a thick batter.
4. Add salt and fold in egg whites gently.
5. Heat oil. Dip prawns into batter and fry the prawns until golden.
6. Serve with lettuce, tomatoes and chilli sauce.

Crab Curry Recipe

Ingredients:

600 gms crabs
10 shallots — sliced
5 cloves garlic — sliced
3 tbsps fish curry powder
2 stalks curry leaves
300 gms grated coconut
Salt and seasoning
Oil for cooking


Method:

1. Clean the crabs and cut into two if the crabs are too big.
2. Blend the curry powder with a bit of water to form a thick paste.
3. Heat 2 tbsps oil in a frying pan and fry the sliced shallots and garlic until fragrant.
4. Add in the blended curry powder and stir fry until the curry powder is fragrant.
5. Squeeze out 2 cups of coconut milk, ½ cup thick and 11/2 cups diluted.
6. Add the diluted milk and let the mixture boil.
7. When it boils, put in the crabs, salt, seasoning and curry leaves.
8. When the crabs are cooked, add the thick milk and lower the fire.
9. Simmer until the gravy thickens.
10. The crabs will turn slightly reddish when cooked.
11. Serve this dish with rice.

Spicy Fried Prawns Recipe

Ingredients :

500 gms medium sized prawns — shelled and divined
4 shallots - a
2 cloves garlic - b
3 cm piece ginger - c
1 cm piece turmeric – d (a,b,c & d pounded together)
1 large onion — sliced
1 cup thick coconut milk — extracted from ½ grated coconut
1 tbsp curry powder — mix well with 1 tbsp water
1 sprig curry leaves
1 tbsp oil
Salt to taste

Instructions:

Heat oil and fry the pounded ingredients until fragrant. Add in curry leaves.
Add in curry powder and stir until fragrant, making sure it does not burn.
Add in the sliced onion and coconut milk. Bring to boil.
Add in the prawns and cook until done.
Serve hot with plain boiled rice.

Spicy Fried Prawns Recipe

Ingredients:

600 gms medium sized prawns — shelled
4 cloves garlic
2 stalks lemon grass — crushed
6 shallots
1.5 cm piece ginger
1.5 cm piece turmeric
1 bombay onion — sliced thickly
3 tbsps ground chillies
Some prawn paste (optional)
Some tamarind juice

Method:

Pound or blend together shallots, garlic, ginger,fresh turmeric and prawn paste until fine.
Add the pounded chillies.
Heat some oil in a frying pan and fry the pounded ingredients until fragrant.
Add the lemon grass and sliced bombay onions.
Meanwhile, add salt and seasoning into the grated coconut.
Put in the tamarind juice, sugar and salt.
Lastly put in the prawns and cook for 10 minutes or until the prawns are cooked.
Serve hot with rice.

Grilled Prawns with Spicy lemon Dressing Recipe

Ingredients

1. 500 grams - Jumbo prawns


2. Salt to taste


3. 10 cloves Garlic, chopped


4. 4 tablespoons Lemon juice


5. 2 tablespoons Cooking Oil


6. sticks for skewer


7. 1 medium Onion, finely chopped


8. 2 Fresh red chillies, sliced diagonally


9. 1 teaspoon Soy sauce


10. a few leaves Lettuce, shredded

Method

1.Take the prawns in a bowl. Add salt, garlic, one tablespoon lemon juice and mix. Add one tablespoon oil and mix.

2.Skewer one prawn onto each satay stick and place them on the char grill and cook turning sides to ensure even cooking all around. Brush a little oil on the prawns as they cook.

3.For the dressing take onion and red chillies in a bowl. Add salt, remaining lemon juice and soy sauce and mix well.

4.Take cocktail glasses. Put some shredded lettuce at the base of the glasses and then pour the lemon sauce evenly in all the glasses. Place the grilled prawns over them and serve immediately.

Spicy Thai Shrimp Salad Recipe

INGREDIENTS :

2 tablespoons lime juice
4 teaspoons fish sauce, (see Note)
1 tablespoon canola oil
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1 pound cooked and peeled small shrimp
1 cup thinly sliced red, yellow and/or orange bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint

DIRECTIONS :

Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.

Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

Steamed King Crab Recipe

Have you ever eaten a king crab?
King crab is a great source of protein and low calories. King crab also known as stone crabs, king crabs are the most sought after crabs in Alaska. The king crab population consists of three different species. All three species are prevalent in Alaska's waters. Alaskan red king crab is the premium type of all king crab available. Click Alaskan king crabs to get more info.

Try this yummy and healthy Alaskan king crab recipe.


STEAMED KING CRAB Recipe

• 1-1/2 lbs. Alaska King crab split legs, thawed if necessary
• Melted butter or margarine
• Spicy Tomato Relish
• Shallot Cream Sauce

Cut crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter; Spicy Tomato Relish or Shallot Cream Sauce.

Makes 4 servings.

Microwave Method:

In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave Alaska King crab split legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.

Spicy Tomato Relish

In food processor or blender finely chop* 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and dash garlic salt. Do not purée mixture. Makes 3/4 cup.

Shallot Cream Sauce

Sauté 3 tablespoons minced shallots or onion in 1 tablespoon butter or margarine until softened. Stir in 1 tablespoon flour and 1/8 teaspoon each crushed dill weed and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup.

*Vegetables can be finely minced with knife.


If you are looking for direct source to order fresh want to buy Alaskan king crabs, feel free to visit http://www.alaskankingcrab.com/.

Best of the Bay Recipes - Crab Cakes

Capture the Flavors and Culinary Traditions of the Chesapeake Bay

Crab Cake Recipe

The culinary traditions of the Bay area have been influenced by history dating back hundreds of years. It was 1607 when Captain John Smith first saw the Chesapeake Bay at what was to become Jamestown, Virginia, the first permanent English Settlement. From the writings in his journal it is clear that these early settlers quickly recognized that they had landed in a paradise of riches. Smith quipped in his journal that the fish were so plentiful that they would simply catch them "with our frying pans." The Bay was abundant with crabs, clams, oysters and fish -- and the surrounding areas alive with wildlife.

But these early settlers were not the first to revel in its bounty. The Powhatans had long inhabited its shores, naming it "Tschiswapeki" or the "Great Shellfish Bay." The Native American women produced plentiful crops of corn, squash and beans and archeological digs of native villages discovered large quantities of shells revealing the Powhatan's love of oysters, clams and other shellfish. From this history the Chesapeake Bay area's cuisine has evolved.

Today, the Chesapeake Bay Cuisine is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs, She Crab Soup, Crab Chowder, Baked Stuffed Rockfish, Oyster Fritters and much more. These are the culinary favorites steeped in tradition and prepared with intense pride. The "locals' are perhaps the best known for their culinary love affair with the famous Blue Crab, so lets begin our exploration of the time-honored cooking traditions of the Chesapeake Bay with the ubiquitous Blue Crab.

Crab Cakes Recipe

There are dozens, perhaps hundreds of recipes for crab cakes - every crab-loving family has their favorite. What we present here is a basic, traditional and delicious recipe made with the finest grade crab meat.

1 egg,
½ cup of finely broken cracker crumbs (use a high quality cracker with a delicate flavor for the best results),
3 tablespoons mayonnaise,
1 tablespoon fresh squeezed lemon juice,
½ teaspoon freshly ground pepper,
2 teaspoons Chesapeake Bay Seasoning (such as Old Bay),
1 pound Jumbo Lump Crabmeat,
1 dash of Tabasco (optional)

Jumbo Lump Crabmeat should have very few pieces of shell, however you should pick through it carefully and remove any pieces you see (or feel). Handle the crabmeat gently as you do this. Place the crabmeat in a large mixing bowl and sprinkle the fine cracker crumbs over it tossing very gently until the crabmeat is covered evenly.

In a second bowl, beat the egg and add the mayonnaise, lemon juice, bay seasoning and ground pepper. Wisk these ingredients together until the mix is a bit frothy. Pour the mix over the crab meat and gently toss until well mixed. Form the crab cakes by hand taking care not to over handle or pack too tightly - the cakes should be as loose as possible while still holding their shape. (If the cakes are not holding their shape, you can add additional cracker crumbs, but try to add as little as possible). This mix will yield 4 large crab cakes or 6 slightly smaller ones (8 appetizer size).

Sauté the crab cakes in Extra Virgin Olive Oil until golden brown on both sides (8 to 10 minutes). You can also broil the crab cakes if you prefer, 4 to 5 minutes on each side until golden brown.

Serve with lemon slices or tartar sauce and enjoy!

Laura W Marchiori
Chesapeake Bay Gift Baskets
http://www.ChesapeakeBayGiftBaskets.com

Article Source: http://EzineArticles.com/?expert=Laura_Marchiori

Mango and shrimp stir fry Recipe

Ingredients

Ripe mangoes, ½ inch cubes 2 medium
Shrimps, shelled and deveined 1½ cups
Salt to taste
Lemon juice 1 tablespoon
Soy sauce 1½ tablespoons
Cornflour 1 tablespoon
Whole dry red chilli, crushed 1
Sesame oil 2 tablespoons
Garlic, crushed 4-6 cloves
Ginger, grated 1½ inch piece
Onions, diced 2 medium
Red capsicum, cut into strips 1 medium

Method

1.Add salt, lemon juice, half tablespoon of soy sauce, cornflour to the shrimps and mix. Add half of the crushed red chilli and mix.

2.Heat sesame oil in a wok. Add crushed garlic, grated ginger and sauté on high heat. Add onion and red capsicum strips and continue to sauté.

3.Add the remaining soy sauce and a little water. Stir and cook on high heat. Add marinated shrimps and toss. Add a little water and cook for two minutes. Adjust salt and turn off heat.

4.Add mango cubes and mix.

5.Garnish with the remaining crushed red chilli and serve immediately.

Coconut Shrimp with Ginger Orange Marmalade Recipe

Ginger and Orange Marmalade

1/2 cup fresh orange juice
1/4 cup sugar
2 Tablespoons white vinegar
2 Tablespoons fresh grated ginger

Combine all ingredients in a small sauce pan. Bring to boil for 2 minutes. Remove from heat and cool to room temperature.


Coconut Shrimp

24 medium-size shrimp, peeled deveined, and tails left intact
1/2 cup plus 1 cup flour
1/2 teaspoon salt
1 egg
1 cup ice water
1 and 1/2 cups unsweetened shredded coconut
2 cups cooking oil for frying

1. In resealable bag, combine 1/2 cup flour and salt.

2. To make batter, in medium-size bowl beat egg, add water and remaining flour, and mix. Place coconut in shallow pie pan.

3. Dredge shrimp in flour/salt mixture in bag. Shake off excess. Dip in batter, allowing excess to drip off. Roll in coconut. Place on baking sheet and refrigerate for 30 minutes.

Sesame Prawn Toast Recipe

Serves for 6





Ingredients:





175 gram peeled prawns (shrimp)


2 spring onions, finely chopped


1 inch fresh root ginger, peeled and grated


2 garlich cloves, crushed


2 tbsp cornflour


2 tsp soy sauce, plus extra for dipping


6 slices day-old bread from a small loaf, without crusts


40 gram sesame seeds


vegetable oil for deep frying





Instruction:





Place the prawns, spring onions, ginger and garlic into a food processer with a metal blade.


Add the cornflour and soysauce.


Process the mixture into a paste.





Spread the bread slices evenly with the paste and cut into triangles.


Sprinkle with the sesame seeds, make sure they stick to the bread.


Chill in refrigerator for 30 minutes.





Heat the vegetable oil in a wok/deep-fryer to 190C or until a cube of day-old bread browns in 30 seconds.


Using a slotted spoon, lower the toasts, in batches, into the oil, sesame-seed side down, and fry for 3 minutes. Turning them over for the last minute.


Remove with a slotted spoon and drained on a absorbent kitchen paper.


Keep the toasts warm while frying the remainder.





Place the toasts on individual dishes and serve immediately with little bowls of soy sauce for dipping.

Corn & Shellfish Chowder Recipe

2 tbsp butter
1 small onion, chopped
350 gram corn in can, drained
600 ml milk
2 spring onions, finely chopped
115 gram prawns, peeled and cooked
175 gram white crab meat, drained and flaked
150 ml light cream
Pinch of cayenne pepper
Salt and ground pepper to taste
4 whole prawns in shell to garnish

Melt butter in a large pan over medium heat.
Add onion and cook.
Stir occasionally for 5 minutes until soften.

Reserve 2 tbsp of corn for garnish and add the remainder to the pan.
Pour in milk.
Boil the soup and reduce the heat to low.
Cover the pan with tight fitting lid and simmer gently for 5 minutes.

Ladle the soup into a blender or food processor and process until smooth.

Return the soup to the pan and stir in the spring onions, prawns, crab meat, cream and cayenne pepper. Reheat gently over low heat.
Stir occasionally.
Do not let the soup to boil.

Meanwhile, placed reserve corn kernel in a small frying pan without oil, dry-fry over medium heat until golden and toasted.

When the soup is hot, add salt and pepper to taste.
Ladle the soup into soup bowls.
Garnish each bowl with corn kernel and whole prawn ready to serve.

Black Pepper Crab

1 medium crab, cut into pieces
cooking oil (for deep frying)
100 gram butter
2 teaspoons ginger, finely chopped
2 teaspoons garlic, finely chopped
50 gram cracked black pepper
1 teaspoon salt
2 tablespoons vinegar
1 tablespoon light soy sauce
1 tablespoon sugar

Deep-fry crab until the shell turns red and the flesh is nearly cooked.
Set aside.
Heat 3 tablespoons of the butter and add the ginger and garlic.
Cook until fragrant.
Add black pepper, salt and vinegar, stir for one minute then add the soy sauce and sugar.
Mix well.
Add crab pieces to sauce and cook another 5 minutes.
Serve immediatly.
For a less spicy version cut down on the pepper.
You can also replace the crab with king prawns.