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

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.

MASALEDAR FRIED TIGER PRAWNS

Ingredients;

9 Tiger Prawns, head and shell intact.

MASALA:

1/2 tsp each of Red Chilli Powder, Turmeric Powder, Pepper Powder, Fenugreek Powder, Salt.

3 spoons chopped curry leaves

2 spoons chopped coriander leaves

3 tablespoon of lemon juice or tamarind water or vinegar

grind the above in little water to make a thick paste

Method:

Clean the Prawns with kitchen scissors. Cut in the middle from the middle of the head to near the tail, to form a pocket. Clean the head and devein the prawns. Wash and pat dry.

Fill the prawns with the masala and keep aside to marinate for 20 minutes. Heat a pan and add little oil (coconut or any other cooking oil). Fry the prawns by placing the masala side touching the pan first. Fry for 5 minutes and fry the other side.

Serve with onion rounds and lemon wedges.

SQUID AND PRAWN CHILLI FRY

Ingredients:

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

300 grams squid tubes cut into small bits

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 and serve.

ANDHRA PRAWNS FRY OR ROYYALA VEPUDU

Ingredients:

1/2 Kg Prawns (used Tiger Prawns) peeled, deveined and washed. I cut them into two bits length they are too big. You can use shrimps and need not cut into pieces.

Grind: 6 Cloves Garlic, 1 inch ginger, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1/2 tsp salt and little lime juice. Make a paste and apply to the Prawns and keel aside for at least 20 minutes.

1.5 Large Chopped Onions

6 green chillies Sliced

20 curry leaves

1 sprig of coriander leaves for garnishing

Keep a deep pan and add 3 tblsps of oil and when hot add the chopped onions. When brown add the sliced green chillies and fry till they brown. Add 1/2 tsp Red chilli powder, 1/2 tsp of turmeric powder, 1/2 salt. Mix well and fry.

Add mixture of marinated prawns, mix well and fry for 3 minutes. Add the masala water and then cover and cook for another 3 minutes. Now open the lid and keep frying till dry. Add curry leaves and continue frying. Add 1/2 tsp garam masala powder and 1/2 tsp coriander powder. Add chopped coriander leaves, mix well and remove from flame

PRAWNS BALCHAO ( MANGALOREAN OR GOAN)

Ingredients

1 Kg Prawns (used Tiger Prawns) peeled, deveined and washed. I cut them into three bits as they are too big. You can use shrimps and need not cut

1/2 inch Ginger

6 cloves Garlic

Dry Roast the below items

10 Red chillies

1 inch stick of Cinnamon

2 tsps of Pepper Corns

1 Spoon of Mustard Seeds

1 Spoon of Cumin Seeds or Jeera

8 cloves

Grind the roasted items along with ginger, garlic and vinegar to a paste.

Marinate the prawns with turmeric powder, salt and vinegar

Keep a pan on the stove and add 2 tbsps and when hot fry the marinated prawns slightly and remove, if required in batches.

Add 2 tblsps of oil and add 2.5 large chopped onions and fry for about 5 minutes. Add 2 sprigs curry leaves and fry for a minute. Add a can of chopped tomatoes about 400 gms or 3 to 4 tomatoes, continue frying for 5 minutes. Mix and fry. Add the masala and masala water and mix well and fry till oil separates. Add the fried prawns and mix well and fry for another five minutes. Check for salt and vinegar and continue frying. Remove from flame

prawn salad

Ingredients

6 Big Tiger Prawns

1 tsp Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Salt

a little Vinegar

1/4 cup Rice Flour

1 Onion

2 Green Chillies

Method:

Peel the Prawns, devein, wash and then cut along the spine of the prawn (not cut through) and then flatten it. You can say butterfly the Prawns.

Make a paste of Chilli Poder, Turmeric Powder, Salt and Vinegar. Dip the prawns in this paste and keep aside for 10 minutes. Peel and slice the onion into thin rings. Slice the green chillies into two. Heat up a frying pan and add little oil. When it is hot add onions and chillies and slightly fry and remove them (only to remove the rawness). Add little oil and fry the prawns. Dip the prawns in Rice Flour and fry each side for 3 to 4 minutes. Remove the fried prawns into a serving dish. Add the fried onion rings and green chillies. Add little salt and little lime juice and mix.

This can be served as a hot dish or cold dish. If you want to serve as cold dish, place in refrigerator for some time before serving.