SHRIMP FRITTERS

This dish is always my family favorite especially the kids. Here's the recipe I would like share...ENJOY!!!


INGREDIENTS :

100 g self-raising flour
25 g cornflour / cornstarch
150 ml cold ice water
1/4 tsp salt
1/8 tsp freshly ground black pepper

250 g large shrimp, shelled (leave the tail on) and deveined
250 ml cooking oil for deep frying



METHODS :

1. Combine batter ingredients in a mixing bowl, make a quick stir and let it stand for 5 minutes. Blend the batter into smooth batter with whisk. Add in the shrimp and stir through.

2. Heat the oil in a wok over medium heat. When the oil is hot, hold the tail of the shrimp and dip in the batter. Drop the shrimp into the hot oil and repeat to fill the wok but not over fill because it will make the oil temperature comes down.

3. Deep-fry the fritters until puffy and golden brown. Dish out and drain on paper towel and display on a serving platter. Serve immediately.

CRISPY FRESH CUTTLEFISH / SQUID IN SWEET & SOUR SAUCE

This is one of the best dish I ever tried. This dish can be an appetizer or snack and also gets along with some beers and wines :)

The cuttlefish is very crispy and it also had some hint of the spiciness...very yummy !!!!

INGREDIENTS :

1 kg (1/2 lb) fresh cuttlefish / squid, cut into pieces and make patterns

1 tbsp shredded fresh ginger

6 dried chilies

For The Sauce:

2 tbsp Worcestershire sauce

3 tbsp tomato sauce/ketchup

2 tbsp chili sauce

1 tbsp Chinese black vinegar

2 tbsp sugar

1 tbsp light soy sauce

1/2 tbsp oyster sauce

5 tbsp water

METHODS :

1. Blanch cuttlefish in boiling water for half minutes. Dish and drain.

2. Heat up oil for deep-frying, put in fresh cuttlefish / squid and deep-fry until dry and crispy**. Dish and drain.

3. Pour the sauce ingredients into the wok and cook

NOTES :
** When frying fresh squid/cuttlefish, lots of heats up oil are needed. First round of frying may not be crunchy. Dish up the cuttlefish / squid and drain, add more oil and heat up. Pour in the drained cuttlefish / squid again to deep fry until crunchy. The stove at home with lower flame may need another round of deep frying and this particular dish of cuttlefish / squid is only tasty when is crunchy.

PAN FRIED CITRUS SCALLOPS WITH RASPBERRY-POMEGRANATE GLAZE

Love, love this recipe that I found in the internet...
@ Food 52 http://www.food52.com/recipes/15669_citrus_scallops_with_raspberrypomegranate_glaze

The every ingredients in this recipe really comes to a 'WOW' and perfect in every bites. Here is the recipe I would like to share and keep :)


INGREDIENTS :

1 pound large scallops
1 lemon, zested and juiced
1 orange, zested and juiced
2 tbsp pure honey
2 tbsp extra virgin olive oil
1 tsp chopped parsley for garnish

some raspberry-pomegranate glazed ( recipe below )



METHODS :

1. Dry the scallops well with a paper towel and season with salt and pepper. This help to get a nice caramelized crust on the outside.

2. Saute the seasoned scallops in the olive oil for a couple minutes on each side. Flip when they start to get browned and golden.

3. Meanwhile, combine the lemon and orange zest and juice and honey. Add to the scallops and let the juices cook down and coat the scallops. Make sure do not overcook the scallops. Is recommended to use a large saute or frying pan so that the juices will cook down quickly.

4. Plate the scallops and drizzle with the raspberry-pomegranate glaze. Garnish with some parsley and served.



Raspberry-Pomegranate Glaze

INGREDIENTS :  

1/2 cup pure pomegranate juice
1/2 cup red wine
1 tbsp reserved raspberry jam


METHODS :

1. Combine the ingredients in a saucepan and reduce by half. You want it to thicken but still be able to drizzle.

2. Optional, but it does make it more elegant - strain the glaze through a sieve to remove the raspberry seeds.

SWEET & SPICY DUNGEON CRABS

The best bet when choosing live crab, is to buy an alert, hard-shelled crab during winter that appears to be squirming around and feels heavier than it looks. Fresh crab that has recently been caught and is being stored in an aquarium appears more active, retaining a hard shell and sturdy legs, whereas a crab showing less movement and spunk, and a soft shell or mushy legs has been out of its natural habitat longer and is not likely to provide optimum meat. The harder the shell...the healthier the crab.

Today I'm going to share my hubby's easy recipe of Sweet & Spicy Dungeon Crabs. It's very easy to prepared and it's so delicious and the sauce is so yummy with some slices of breads =P

INGREDIENTS :

2 fresh big size of dungeon crabs

6 sliced fresh ginger, about 1/2" thick

7 cloves of fresh garlic, chopped

1/2 cup of ketchup / tomato sauce

1/2 cup of chili sauce ( I used ABC brand sweet chili sauce )

1/2 cup water

2 beaten eggs

some Thai chilies ( optional )

DIRECTIONS :

Wash the crabs shell with a brush. Then flip the crab over so that the underbelly is facing up and remove the triangular flap known as the apron of the crab. Next, pull of the carapace, which is the outer shell and then drain the juices and the guts that are attached in a small bowl to reserved. Now, remove the gills from both sides of the crab, as they are inedible. Turn the crab to the front and crack off the mouth-parts. Then cut the crab into two parts and cracked the legs and crawls. Finish off bu rinsing the crabs again.

Heat a wok in a high heat with some oil. Then add the Thai chilies, ginger and garlic and sauté until fragrant. Add the reserved juice from the crabs to a boiled. Then add the fresh crabs and sauté until incorporated. Then add the ketchup, chili sauce and water. Sauté for another minute and covered. Stir occasionally until the crabs are cooked.

Finally add the beaten eggs and sauté until incorporated. Served hot !!!