New Seafood Recipes

Ingredients:-

4 —— Jumbo prawns wash, slit into butterfly shapes, deveined & wiped dry. 4 tsp —— chopped garlic 1 —— stalk spring onion, cut into rings 2 tbsp —— oil, heated For the marinade: Half tsp —— each, salt & sugar Pepper, to taste For the sauce: 2 tbsp each —— soy sauce & water

Steamed prawns recipe - collection of seafood

Method:-

1. Mix all the ingredients for the marinade & marinate prawns for 30 minutes in it.
2. Steam for five minutes, wipe dry & keep aside.
3. Deep-fry 2 tsp garlic & mix with remaining garlic & spring onion.
4. Mix the sauce ingredients & pour it over the prawns.
5. Pour the oil over & serve immediately.

Ingredients:-

For garnish

• 25 gms ——- Leeks

Method:-

1. Wash and clean the prawns and set aside.
2. Heat the wok and pour in the oil. Sauté minced garlic, ginger, and dry chili for five seconds.
3. Add prawns and stir for 15 seconds over low flame.
4. Add the remaining vegetable and toss. pour Hoisin sauce and chicken stock and let it boil.
5. Simmer for about one minute; add salt and pepper to taste.
6. Garnish with leeks.

Ingredients:-

Method:-

1. Prepare the batter by mixing together the flour, water, egg yolk and soy sauce.
2. Heat oil in a wok or deep fryer. Dip shrimps into the batter one by one and fry in the hot oil till lightly browned.
3. Drain shrimps on paper towel.
4. Serve.

Ingredients:-

Method:-

1. Heat olive oil in a frying pan and sauté onion, garlic and seafood.
2. Add tomato and tomato sauce, cook for 15 minutes on low heat and season to taste. keep aside.
3. Add pasta and toss well for a minute on low heat.
4. garnish with parsley.

Ingredients:-

Method:-

1. Heat oil in a pan, sauté onion and snow peas for a minute.
2. Add prawns & cook till color changes.
3. Seasons with satay sauce and serve with fresh salad

Ingredients:-

Method:-

1. Heat the wok. Turn off the flames and pour in the garlic oil.
2. Sauté onion until it becomes light brown, add the seafood ingredients and toast for a minute.
3. Add the vegetables and seasoning and cook for two minutes.
4. Transfer the mixture into a colander. Drain for a minute and cool.
5. Wrap the fillings in the Lumpia wrapper. Place wrapped spring roll in food keeper with cover. Store in chiller.
6. Take out when you are ready to fry it.

Ingredients:-

750gms ——- Pomfret fish fillet 3tbsp ——- Lemon juice 1tsp ——- Salt 1tsp ——- Cumin (zeera) seeds 2tbsp ——- Coriander seeds 1 clove ——- Garlic, crushed 2 ——- green Chilies, seeded and chopped 2tbsp ——- Coriander leaves, chopped 4tbsp ——- Dried coconut 3tbsp ——- White vinegar 1tsp ——- Sugar 3tbsp ——- Oil Banana leaves, cut in squares or foil squares.

Fish in bana leave recipe

Method:-

1. Mix the lemon juice with little salt, rub on to the fish and leave for 30 minutes.
2. Dry- roast the cumin (zeera) & coriander & crush coarsely.
3. Combine the garlic, green chilies, powdered coriander & cumin, fresh coriander, coconut, salt, vinegar & sugar.
4. Coat the fish fillets with the mixture & divide between the foil squares ( or banana leaves
   squares), brush with oil; fold over to seal the edges.
5. Place the packets on baking tray & bake at 190 degrees C for about 20 minutes till done.

Serving 2

Ingredients:-

2 tbsp ———- oil 1 ———- large onions, finely chopped 3 ———- cloves garlic, finely chopped 1/2 cup ———- Yellow paste 1 cup ———- cooked rice 2 ———- fillets tuna, seasoned, pan fried & sliced 1 cup ———- double cream 2 cups ———- shrimp bisque 2 cups ———- white beans, soaked over night, boiled till soft & mashed to make a coarse puree Salt and pepper ———- to taste.

tuna tacu recipe

Method:-

1. In a large skillet, heat oil and sauté garlic and onion until golden.
2. Add chili and cook for two minutes .
3. Add beans and rice, stirring and turning over with the wooden spoon to mix well.
4. Add salt and pepper.
5. To make taco, fry each serving of the beans mixture slightly in oil, turning it constantly and shape into compact tortilla or tamle (Latin American dish consisting of steam cooked corn dough with or without filling.)
6. In a heavy saucepan, Cook together cream And bisque to make a sauce. Spoon sauce, place over tuna and tacu on the side.

Ingredients:-

1 kg ———– white fish , minced 1/2 cup ———– onion paste 1 tsp ———– garlic paste 1 tsp ———– black pepper powder, salt to taste. A pinch nutmeg powder 5 ———– green chilies Coriander leaves, chopped

Fish Kofta recipe

For gravy

• 1/2 cup  each ———– oil & sliced onion
• 4.5 cups ———– fish stock
• 1/2 tbsp ———– ginger paste
• 1 tbsp ———– red chili powder, methi
• 1/2 tsp ———– turmeric powder
• 1 tsp  each ———– cumin, coriander powder
• 1 cup ———– chopped coriander
• salt ———– to taste

Methiod:-

1. To make the koftas, mix all the ingredients and make lemon sized balls.
2. To make the gravy, heat oil and fry the sliced onions till golden brown.
3. Add half cup fish stock  and stir fry. Add ginger and garlic paste
   and fry some more.
4. Add red chilies, turmeric, cumin & coriander powders. Add chopped
   tomato & stirr fry.
5. Add methi & remaining stock. Let the gravy come to a single rolling
   boil, add koftas.
6. They are done when they rise to the surface.
7. Now garnished with chopped coriander leaves and served hot.