Showing posts with label seafood recipe. Show all posts
Showing posts with label seafood recipe. Show all posts

Asian Style Steamed Sea Bream

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We love a good seafood dish at home...

and we love sea bream. It is a delicious fish, a versatile one. You can do so much to it. It is good for steaming, frying, and grilling. It is also an elegant looking fish to serve during gatherings.

What I'm going to share with you today is this Asian Style Steamed Sea Bream.
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Prawn in Aligue Sauce ala Max's Restaurant

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After tasting Max's prawn in crab roe sauce dish, I knew I had to recreate it at home.

It is dead simple to cook, very quick, less than ten minutes, twenty-five with prep time but it is hundred percent super delicious. I promise!

This is how I made it.

Put a medium pan on the stove and apply heat.

Add two tablespoon of butter or two of olive oil for a healthier option like I did.

Add four cloves of minced garlic sauteed until fragrant.

Add the prawns (peeled with tails intact, I forgot to deveined mine but you should do it in yours-it is a must)

Add two tablespoon of crab paste or more as you like (you will find it in Asian stores).

Saute it until the prawn's flesh changed its color from opalescence to opaque. Prawns cook easily and overcooking it makes it tough. For succulent prawns, two to three minutes is enough.

Add salt and pepper just to taste but easy on the salt, the crab roe has salt in it already

Lastly, squeeze some lemon juice into it to lift all the flavors.

Garnish with more lemon wedges, chili on top or chopped chives. Serve with hot steaming rice and enjoy!

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Coconut Shrimp

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This Sarah Carey version of coconut shrimp is something you can serve if you have special guests at home. You can double or triple the amount depending on how many people are coming and I promise it will be a sure hit.

Preparing it is like blinking three times and you're done, so quick and easy :))

The secret ingredient for this perfect shrimp recipe is the Dijon mustard. It ain't a secret anymore but don't tell anyone I told you okay. The Dijon mustard in your dish is what makes it pop in flavor. After I started adding it to some of my fried or breaded dishes, it tasted so much better. The end result...

ME + Dijon Mustard = BFFs

For this recipe, you will need

3 tablespoons vegetable oil
1 1/2 cups panko (Japanese breadcrumbs-flaky and crunchy available in Asian aisle in supermarkets)
1/2 cup sweetened shredded coconut, roughly chopped
1/2 cup Dijon mustard
1/2 teaspoon curry powder
2 large egg whites
1 pound large shrimp, peeled and deveined, tails left on
1 lime, cut into wedges

Preheat over to 375 degrees, set a wire rack in baking pan
Toast panko in the pan with oil in medium heat until golden brown and then mix with coconut
In a separate bowl, mix together Dijon, curry powder, and egg whites
Dip shrimps in mustard mixture, coat with panko mixture, gently press to coat well, line the coated shrimps in the wire rack, bake for 10-12 minutes. Serve with lemon or line wedges.

My sister said it should be served with some sweet chili sauce. Mustard has a little spicy tangy taste so you can limit the mustard as you like especially if you have kids in your guests. enjoy!!

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