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Friday, March 4, 2011

Seafood Galour

                 Here's one for the seafood lovers :) Again a big thanks to the Chef, he's someone I  love going to learn from, as I learnt alot from him but also he is real funny.

             "A"

             600 gm                 Fish
                12                      Big Prawns
              400 gm                 White Cuttlefish/Sotong
                  5 pips               Garlic
                  2                       Big Onion
                10                       Chilli Padi, leave them whole

               "B"

                   4 Tabsp            Tomato Sauce
                   4 Tabsp             Chilli Sauce
                   4 Tabsp             Thai Chilli Sauce ["Dipping for Chicken Mae Pranom"]
                   3 Tabsp             Light Soya Sauce
                   2 Tabsp             Shao Xing Wine [for my Muslim frens, omit this]
                   1 Tabsp             Mae Pranom Thai Chilli Paste
-----------------------------------------------------------------------------------------

                  1/2 Bowl             Basil leaves/Daun Selasih
                                                 [use the amount of Daul Selasih that you are comfortable
                                                   with as it does have a strong aroma]

                      3 Tabsp           Oil

                      Adequate amount of Tapioca Flour for coating

                 Method
  1. Cut the cuttlefish/sotong to approximately 2 1/2" x 2" long & make criss cross slits on the inner side of cuttlefish [this gives the pattern to the cuttlefish] but make sure you dont cut it too deep as it tears easily.
  2. Put cuttlefish in a little pot with just enough to cover the cuttlefish & boil for 3 - 4 minutes.  Remove & drain.
  3. Make 3 small slits at the bottom of the prawns [this enables the prawn to stretch straight and "appear" taller while deep frying].  Just before deep frying the prawns, coat the big prawns with 1 Tabsp Tapioca Flour, sprinkle off excess tapioca flour and deep fry the prawns for 3 minutes.  Remove & place on paper kitchen towel to remove excess oil.
  4. Cut the fish to approximately 2 1/2" x 1".
                (a) then marinade the cut fish with 1 teasp Baking Powder, 1 teasp salt, 2 egg whites, 1
                      teasp sugar [Please note that this Marinade ingredients Are not mentioned above].

                 (b) then coat the marinaded fish with tapioca flour, sprinkle off excess tapioca flour &
                       Straight away deep fry for 3 minutesRemove & place on paper kitchen towel to
                       remove excess oil.

     5.  Remove oil from wok leaving just 2 Tablesp [as the oil has been flavoured with aroma of the prawns & fish] saute the garlic, big onion, chilli padi then add in the pre fried prawns, fish, the cuttlefish, "B" & lasting the Daun Selasih. 

              Till my next post, xoxo, Ophelia

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