GINGER OYSTER MUSHROOMS WITH SHRIMP

Ingredients

150 grams Oyster Mushrooms

500 gms Shrimp (20 large Prawns)

100 gms Black Fungus (if dried, then immerse them in warm water and after 5 minutes drain them)

1/2 Bell Pepper or Capsicum (Green, Yellow, Red)

3 Asparagus

1 Spring Onion cut diagonally

75 gms ginger chopped

6 flakes garlic chopped

1 Bunch Coriander Leaves or Cilantro Chopped

Sauce:

1 Cup Chicken or Veg stock

1 Tsp Sesame seeds

1 tsp Hot chilli sauce (Siracha or any brand)

1tsp Oyster Sauce

1 tsp Soy Sauce

1 tsp Corn Starch

2 Tblsp Butter

6 tablespoon Seasame Oil

Method:

Clean and wash the Shrimp, leaving the tail on. Slightly Butterfly to Shrimp, so that they flare up when cooked.

Wipe the mushroom with wet paper towel. Then cut them into strips.

Cut the Capsicum into strips

Cut the Asparagus into small pieces about 1.5 inch

Make a sauce by adding to the stock, 1 tsp Sesame seeds, 1 tsp Siracha Sauce, 1 tsp Soy sauce, 1 tsp Oyster Sauce, 2/3 of chopped ginger and 1 tsp corn starch. Keep it aside.

Place a pan on stove and add 2 tblsp of butter and 3 tbsp of Sesame oil. When hot add the chopped garlic and 1/3 of the chopped ginger. Fry for few seconds add the prawns (pat dried previously) fry for three to four minutes till the prawns obtain a pink colour. Remove the fried prawns. Now add the Oyster mushrooms and 1 tblsp Sesame oil and fry for another 3 minutes. Remove and now fry the black fungus (fry for 3 minutes) and remove.

Add 1 tblsp sesame oil and fry the Asparagus for 3 minutes and remove. Now add 1 tblsp sesame oil and fry the bell peppers or Capsicum for 3 minutes. Add to it the fried shrimp, Asparagus and sauce mixture. Mix well and add the spring onions and fried mushrooms. Mix well and stir fry for another two minutes and sprinkle the chopped cilantro. Mix once and remove.

PRAWNS MASALA

Ingredients

500 grams Prawns (cleaned and marinated with 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp salt and 1 tbsp vinegar for 30 minutes)

Masala:

3 Onions Chopped

6 Cloves Garlic Crushed

1 inch ginger chopped

1 Sprig Curry Leaves

1 bunch chopped coriander leaves

3 chopped tomatoes

1 heaped tsp of Chilli Powder

1 heaped tsp of Coriander Powder

1/2 tsp of turmeric powder

2 heaped tsp of Coconut oil

1.5 lemon sized tamarind immersed in warm water (to obtain tamarind water)

Method:

Place a pan on stove and add the coconut oil. When the coconut oil is hot add the crushed garlic. Fry till the garlic becomes slightly brown, then add curry leaves and fry for 30 seconds. Then add the chopped onions and ginger. Fry for a minute and add the chopped tomatoes and powders.

Mix and cook on slow flame for 10 minutes. Now add the marinated prawns, tamarind water and 1/2 tsp salt. Mix well and cook on slow flame for another 10 minutes. Sprinkle chopped coriander leaves and mix well. 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.