PRAWNS AND SCALLOPS XO STIR FRY

Ingredients

400 gms of Large Prawns (shelled, deveined and tail on)

400 gms of Scallops

2 tblsp of Sesame Oil

1.5 tblsp of Butter

6 cloves garlic chopped

150 gms Round Beans cut into one inch pieces

1 Green Capsicum cut into strips

1 spring onion chopped

150 gms garlic sprouts or stems cut into 1 inch pieces

3 tablespoons black fungus (if dried then first immerse in warm water for 5 minutes and drain)

4 tblsp XO Sauce

1 tblsp of Soy Sauce

1 Tblsp of Shao Xing Cooking Wine

1/2 Cup chicken stock

Method:

Heat a pan and add the sesame oil and butter. When hot add the chopped garlic an fry for 30 seconds. Add the prawns and fry for 4 minutes till the prawns turn pink. Remove. Now add the scallops and fry for another 4 minutes and remove.

Now add the garlic stems or sprouts and fry for a minute, then add the beans and fry for another minute. Now add the capsicum and Black Fungus for 2 minutes and then add the spring onions. Now add the XO sauce and add the soy sauce, wine, chicken stock and let it cook for 2 minutes. Now add the fried prawns and scallops, mix well . Add 1 tblsp soy sauce mix well.

Let it cook for another two minutes. Enjoy

GARLIC BUTTER SCALLOPS

Ingredients

300 gms Scallops (washed and drained)

Marinade:

1/3 tsp salt

1/2 tsp pepper powder

1/3 tsp Cayenne Pepper

Other ingredients

3 tblsp Butter

1 chopped onion

3 cloves chopped garlic

1/3 cup cooking wine.

Juice of one lemon

Chopped Parsley

Method:

Marinate the Scallops with the salt, pepper and cayenne pepper and keep aside for fry mins.

Place a pan on stove and add the butter. When hot fry the marinated scallops . First on one side for a couple of minutes and then other side. Remove . Add chopped onion and chopped garlic and fry for 1 minute. Add cooking wine. When it boils add the fried scallops. The add lemon juice and boil for 30 seconds. Mix and add chopped Parsley

OYSTER OMELETTE

Ingredients

16 Oysters

3 Eggs

1 Tblsp Corn Starch Mixed in little water

1/2 Onion Chopped

2 chopped green chillies

1 clove chopped garlic

1/4 tsp Salt

1/4 tsp Turmeric Powder

1/2 tsp Pepper Powder

Small Bunch Coriander leaves(chopped)

1 Stalk Spring Onions (chopped)

2 tblsp Olive Oil

1/2 tsp Garam Masala

Chilli Sauce or Sweet Chilli Sauce (as per one’s desire)

Method

Clean and wash the Oysters (remove any shell scraps). Boil the Oysters in little water about 1 cup. Drain and pat dry on paper towels.

Beat the eggs and add the corn starch paste to it. Add pepper, salt and turmeric powder and stir. Keep aside.

Place a pan on stove. Add 2 tblsp of Olive Oil. When hot add chopped onion, chopped chilli and chopped garlic. Fry for a minute and then add the boiled oysters. Fry on one side for 30 secs and then turn over. Pour the egg mixture into the pan and swirl the pan to turn all round. Sprinkle the chopped spring onion, coriander leaves and garam masala over the omelette. When the sides start leaving the pan and the underside is fried, turn the omelette over and fry for another 45 secs. Flip it over and remove to a plate. You can spread some chilli sauce or sweet chilli sauce if you want.

SKATE (KITE) OR VAGOLEM, MANGALOREAN FISH CURRY

Ingredients

700 grams Skate or Kite fish, skin removed cut into small pieces (with Bone)

1 sliced onion

5 cloves chopped garlic

1 inch ginger chopped

15 pepper corns

6 green chillies slit

1 tsp Mustard Powder

1/2 tsp Turmeric Powder

1 tsp Coriander Powder

1 tsp Cumin Powder

3 tsps of Kashmiri Chilli Powder

200 ml of coconut milk

(1/2 tsp )salt and (2 tblsp) vinegar to taste

1/2 tsp sugar

2 tsp garam masala

Seasoning:

4 tablspoons of oil

4 crushed garlic

Method:

Add two tsp of salt to skate pieces and scrub lightly all over. Wash and keep aside.

Heat a pan and add three tablespoon oil. When hot add the chopped onions and fry 5 minutes. Add ginger, garlic and black pepper, mix well fry for a minute. Add the powders, salt, vinegar, sugar and half cup water. Mix well and bring to boil. Add the coconut milk and bring to boil. Add the fish pieces, stir and close the lid. Let it cook for 5 minutes. Around 3 minutes into the cooking add the green chillies and garam masala and cook for the remaining two minutes.

Seasoning: Heat the oil in a pan and when add the crushed garlic and when garlic becomes brown add the seasoning to the fish curry and close the lid. After fish minutes, open and stir it gently. Skate fish curry is ready.

SHARK FISH CURRY

Ingredients

900 grams of Shark (skin removed, with bones) cut into small pieces

Masala:

1 Onion

10 Pepper corns

1/2 tsp Cumin Seeds

1/2 Tsp Mustard Seeds

1/2 tsp of Turmeric Powder

12 Kashmiri Chilles

10 cloves garlic

Grind add two tablespoon vinegar and water to a paste. Reserve the masala water.

Seasoning:

3 tablespoons Oil

4 cloves crushed garlic

Method:

Heat a pan and add 3 tablespoons of oil. Add crushed garlic. Fry for 45 seconds and add the masala paste. Close and fry on slow flame for 10 minutes. Add masala water. 3/4 tsp Salt and 3 tablespoons vinegar. Bring to Boil and add the fish pieces and let it cook for 5 minutes. Remove from flame.

TOSTONES (FRIED BANANA) WITH GARLIC SHRIMP AND AVOCADO RELISH

Ingredients

2 Green Banana

6 Big Shrimp or 18 small Shrimps (Shelled, deveined and tail on)

2 tsps Butter

2 tsps Olive oil

2 tsps Cilantro or coriander leaves

1.5 cloves chopped garlic

few Cilantro for garnishing.

Avocado Relish:

1 ripe Avocado, skin and seed removed

1 Jalapeno chopped

1 small chopped onion

1/2 clove garlic

Juice of lime or lemon 4 tblsp

salt and pepper (1/4 tsp each)

Mash the avocado flesh, add the rest of ingredients and mix well and make a paste…keep aside.

Method:

Sprinkle some seasoning on the shrimps, mix and keep aside. You can add any seasoning..Cajun/Portuguese/Moroccan or just salt and pepper.

Peel the green banana’s carefully by cutting along the ridges on the banana skin till you reach the flesh. Then slowly remove the skin. Cut the banana into 1 inch pieces (if making flat Tostones) or 2 inch pieces (if you are making cups).

Put the cut pieces into a bowl of salted water. When ready to fry, remove from water and wipe them dry before frying them in a pan with Canola or Vegetable oil in it. Fry on medium heat. First fry one side for two minutes and then turn over and fry the other side. Remove onto paper towels and let them cool slightly.

Place the 1 inch fried banana piece on a paper towel, cover with another paper towel and then taking a cup or flour measure gently press down the banana piece. You will obtain a flattened Tostone. To make cups, take the 2 inch banana pieces and place inside a lemon squeezer and press down. Slowly remove the cup from the lemon squeezer.

Heat the oil again and then fry the flattened and formed cups of banana pieces on both sides for two minutes each. You will have golden Tostones. Remove onto paper towels.

Heat a Pan and add butter. When butter has melted add 3/4 clove chopped garlic. Fry for 30 seconds and then add the marinated shrimps. Fry on both sided till you get a light brown texture. Remove.

To the same pan add 2 tsp Olive Oil and the remaining 3/4 clove chopped garlic. Fry for 15 secs and add the 2 tsps of Coriandr leaves, 1/4 tsp salt and mix well. Add the fried Shrimps, mix and fry well, so the shrimps are well coated. Remove.

Take a spoon of Avocado Relish and drop onto the cups and flattented Tostones. Add a Garlic Prawn on top of the Avocado Relish. Garnish with Cilantro.

SARDINES OR TARLE OR BOTHAI FRY MANGALOREAN STYLE

Ingredients

13 Medium Sardines cleaned and washed

Marinade:

1 tsp Salt

2 tsp Chilli Powder

1 tsp Turmeric Powder

4 tblsp Vinegar.

5 tblsp oil for frying

Method:

Make the salt and chilli paste by mixing the powders, salt and vinegar. Apply to fish and leave for 30 minutes. Heat a pan and add oil. When hot add the sardines to pan and shallow fry them. About 5 minutes on one side and 3 minutes on other. The sardines will be nice and crisp. You can eat it whole with head and bones.

Serve with salad of onion, green chilli and vinegar.

SALT AND PEPPER SQUID OR CALAMARI

Ingredients

3 Squid Tubes, cleaned and washed

Seasoning:

1/3 cup Cornflour

1/3 Standard Flour or Maida

1/3 cup rice flour

1/2 tsp white pepper powder

1/2 tsp black pepper powder

1 tsp Amchor Powder

1 tsp garam masal powder

1/2 tsp salt

mix well and keep aside

Beat a white of egg.

Method:

Cut the tube into rings. Dip the rings in the white of egg, then dip in seasoning and keep on a plate.

Heat oil in deep pan and when hot, drop the seasoned calamari rings and fry for 3 minutes. Remove onto paper towels. Fry the Calamari rings in batches and remove.

Have with Tartar Sauce and lemon Wedges. Sprinkle lemon juice on the Calamari Salt and Pepper Rings

SINGAPORE BLACK PEPPER CRABS

Ingredients

1.5 kgs Large Crabs Cleaned and cut into halves. Removed the legs and lightly mash the claws. Sprinkle 1/2 tsp salt and keep aside

3 tblsp oil and one tsp chilli oil

Sauce: Mix the below ingredients and reserve

4 tblspoons Soy Sauce

4 Tblspoons Oyster Sauce

2 tsp Sugar

Other

1.5 spoons butter

2 inch chopped ginger

10 cloves chopped garlic

2 green chillies and 2 red chillies chopped

1 handful curry leaves

1 tsp corainder powder

2 tsps of Black Pepper Powder

1.5 tsp white pepper powder

3 chopped spring onions

1 bunch coriander leaves

Method:

Heat a pan and add 3 spoons oil and 1 spoons chilli oil. Fry the crabs in batches till they get a slightly orange colour and remove.

Add butter, ginger, garlic, chillies and curry leaves and fry. Add sauce and mix well. Cook for two minutes. Add coriander, black pepper and white pepper powders and mix well. Cook for a minute. Add the fried crabs and mix well to coat. Cook for a few minutes. Sprinkle the spring onions and coriander leaves and remove

STUFFED CALAMARI WITH PRAWNS AND SQUID MIXTURE

Ingredients

6 Squid Tubes (already cleaned). Or fresh squid to be cleaned, remove the tentacles, which can be used for stuffing.

200 grams prawns (cleaned, deveined) cut into small bits.

300 grams squid tubes cut into small bits

Method: Heat a pan. Add 2 tblsp coconut oil or any oil. Add 2 to 3 chopped onions and fry for some time. Add 3 chopped green chillies and 2 inches ginger chopped. 3 cloves chopped garlic. Fry for some time. Add salt and chilli paste. (1 tsp red chilli powder, 1/2 tsp turmeric powder, 3/4 tsp salt and little vinegar). Fry for couple of minutes. Add 2 chopped tomatoes and fry till you get a nice paste mixture. Add the prawns and squid and mix well and cook for 4 minutes. Sprinkle with chopped coriander leaves.

After this has cooled down, fill the tubes (washed, pat dry). Close the ends with toothpicks. Apply little salt and chillie paste to the stuffed squid tubes. Heat a pan. Add little oil and panfry the stuffed calamari tube till it is fried on all sides. Serve as it is or with gravy (below)

Gravy:

Fry three chopped onions for minutes. Add 3 green chillies, 3 tsp ginger garlic paste. Fry for two minutes. Add 2 chopped tomatoes and two tsps salt and chilli paste. Fry till it is all mushy. Add masala water and the fried stuffed calamari and cook for 5 minutes. Add garam masala powder and chopped coriander leaves.

Enjoy