Seafood Recipes
Cooking Korner
Cooking Korner
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Ingredients

  • 135 gm fresh shelled large cooked prawns
  • 2 tbsp vegetable oil
  • 1 clove garlic, finely chopped
  • 3 tbsp water
  • 4 spring onions
  • 1 tbsp soy sauce
  • 1 tsp corn flour
  • corn flour
  • water
  • 100 g water chestnuts
  • 1. Heat a wok with oil till it is almost smoking then add prawns, ginger, chilli
  • 2. Add water chestnuts, soy sauce, water
  • 3. Add corn flour solution
  • 750 gm shrimps
  • 1 cup white beans
  • 6 tbsp butter
  • cup
  • 1 cup heavy cream
  • 4. In a small saucepan, bring cream
  • 5. Cream should be thick enough to coat the back of a spoon
  • 1 or
  • 2 tbsp softened unsalted butter
  • 750 gm cod
  • 1 tsp cumin
  • 1/8 tsp cinnamon
  • 1 piece
  • 1 inch
  • ¾ cup each
  • 3 tbsp olive oil
  • 2 cloves garlic
  • ½ cup coriander seeds
  • 2 tbsp orange juice
  • 1 tsp hot paprika
  • 1 tsp lemon zest
  • 1/8 tsp saffron
  • 1/8 tsp ground
  • ½ tsp salt
  • 1. Heat oven to
  • 2. combine garlic, ginger, parsley, cilantro, olive oil, orange juice, cumin, paprika, lemon zest, coriander seed, saffron, cinnamon
  • 200 gms ham
  • 20 gms coconut milk
  • 5 gms green peppercorns
  • 5 gms
  • 5 gms red curry paste
  • red curry paste
  • 3 gms lemongrass
  • 5 gms red chillies
  • red chillies
  • 3 gms sweet basil
  • 3 tbsp oil
  • 2. Heat remaining oil in another frying pan
  • 50 gms flaked tuna
  • 1 lemon Juice
  • 1 tbsp chopped parsley
  • 4 slices brown bread
  • 150 gms fish fillet
  • 50 gms red chilies
  • 25 gms cilantro
  • 100 ml water
  • 25 gms garlic
  • 100 gms fish sauce
  • 100 gms sugar
  • 175 ml lemon juice
  • 3 ripe tomatoes
  • 3 cloves garlic
  • 1 red pepper
  • 2 shallots
  • 3.5 cups tomato juice
  • 1 tsp olive oil
  • 2 tbsp red vinegar
  • ½ tsp sugar
  • ¼ tsp salt
  • ½ kg shrimp
  • 1 tsp olive oil
  • 1 clove garlic
  • 1/8 tsp cayenne
  • 2 tbsp fresh lemon juice
  • 1/8 tsp
  • 3. Place shrimps remaining ingredients in bag
  • 3-4 minutes
  • 1 tbsp lemon juice
  • 90 gm fish fillet
  • 15 gm cream
  • 20 ml fish stock
  • 10 gm pine nuts
  • 1 tbsp olive oil
  • 30 gm red pepper
  • 20 gm tomatoes
  • 10 gm shallots
  • 5 gm each
  • 20 gm butter
  • 6-8 minutes
  • 7. Serve with grilled vegetables

Instructions

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