Seafood Risotto

 

Ingredients

This recipe serves 4.

2 cups Carnaroli rice
8-12 prawns (shelled and keep the heads aside)
8 scallops
2 big squid (sliced into rings)
800g chicken broth (Dilute with 0.5l water)
1 carrot (sliced)
2 tomatoes (chopped and divide in 2 portions)
1 onion (chopped and divide into 2 portions)
4 cloves garlic (2 sliced and 2 mashed)
2 teaspoons dried mixed herb
Dry white wine (Chardonnay)
60g butter
Olive oil
Salt and Pepper

Directions

Boil the chicken broth with prawn heads, carrot, 1 portion each of the chopped tomatoes and onion and the mashed garlic. Put stock aside.

Season the scallops with salt and pepper.

In a cast iron pan or a heavy bottom saute pan, heat the pan until very hot. Add plenty of oil in the pan and add the scallops.

Do not touch the scallops until a nice brown crust has formed. Once a nice crust has developed, flip it over and add a tablespoon of butter. Tilt the pan a littler and splash the scallops with the hot butter oil. Cook for another minute and remove it from the pan.

Place the scallops on a piece of paper towel to drain off the excess oil. Put aside.

In the same pan, heat olive oil and saute garlic until before it browns. Add the remaining tomatoes and all the seafood. Saute the seafood for a minute. Add white wine and cook for another minute. Add salt, pepper and the mixed herbs. The seafood should just be 80% cooked at this stage. Transfer and put aside.

Heat up the pan again with butter and olive oil. Add remaining onion and sweat until before it turn brown. Add the Carnaroli rice and coat the rice with the butter and onion. Pour in the white wine and allows the rice to absorb the liquid.

Once the wine is fully absorbed by the rice, add the liquid from the stir-fried seafood to the pan. Add the stock in few stages (on average three), allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.

When the rice is just tender but still firm to the bite (al dente), add the seafood and cook for another minute or until the seafood is cooked and the rice starchy and ready.

Spoon the rice to serving plate and arrange the prawn, squid and seared scallop on top. Garnish with fresh dill.

Use only fresh seafood and ingredient

Sear the scallop to golden brown

Cooking the seafood in a separate step prior to the rice

Sweat the chopped onion in butter

Coat the rice with butter and onion and end off with white wine

Stir continuously until the stock is almost completely absorbed

Return the seafood to the pan

 

Spoon the rice to serving plate and arrange the seafood on top. Garnish with fresh dill.


http://chefandsommelier.blogspot.sg/search/label/Recipe?updated-max=2012-08-27T13:50:00%2B08:00&max-results=20&start=20&by-date=false


 

Crispy Crab Sticks

 

Crispy Crab Sticks Recipe

• Serves: fills roughly 1-2 CNY cookie bottles (depending on the size of your bottle)
• Prep: 15 mins
• Cook: 15 mins

These crispy crab sticks are easy to make and keeps for up to one week in an air-tight container. The preparation time indicated above is not inclusive of the air drying time ( 3-5 hours).

Ingredients

• 500 grams imitation crab sticks
• 200 ml cooking oil for deep-frying

Instructions

1. Gently peel and unroll the crab sticks, then separate to roughly 1 cm width.
2. Arrange the crab sticks one layer on plates and allow to air or fan dry for several hours, until they are dried and slightly curled.
3. Heat oil in wok. Test the temperature of the oil by dropping a piece of crab stick in it. The crab stick should sizzle, float upwards and flatten out instantly. Deep fry in small batches until lightly golden. Drain excess oil on paper towels and store in an air-tight container.

http://www.noobcook.com/crispy-crab-sticks/2/


 

Stir-fried Squid In Dark Soy Sauce

  

Ingredients:

10 medium-sized squids

 

Marinate:

Dark soy sauce

Light say sauce

Sugar

White pepper powder

 

Garlic (minced)

Oil for stir-frying

 

Method:

Marinade the cleaned squids with dark soy sauce, light say sauce, sugar and white pepper powder for at least 30mins.

 

Heat the wok with some oil and add in the minced garlic. Cook till the garlic turn golden in color.

 

Add in the marinade squids, fried till cooked and the sauce thickening.

http://cookingcrave.blogspot.sg/2010/11/stir-fry-soy-sauce-squid.html

Fried Hokkian Mee a.k.a Black Noodle

Ingredients:
1 pack udon,1 lb,soak with water if it's in the fridge for a while.
3 medium size cuttlefish,clean and cut
10 medium or large size shrimp,deviened and clean.
1 small napa(Chinese cabbage) washed and cut
3 pieces chicken tender,slice thin
5-6 cloves garlic,peeled and minced

Seasoning:
2 tbsp oyster sauce
2 tbsp soy sauce
2-3 tbsp caramel sauce (thick soy sauce) Yuen Chuan brand is ideal for this dish
1 tbsp ground black pepper
1 tbsp chicken bouillon powder
21 tbsp sesame oil
1/2 cup water
4-5 tbsp cooking oil

handful fried shallot for topping

Method:
1:Heat wok at high flame with oil and garlic.Fry for 20 seconds before add in slices chicken and udon noodle.Stir well follow by adding water and all the seasoning in the wok.
2:Simmer the noodle for 10 minutes,keep stirring to prevent burning and sticking at the bottom.If needed add some water.
3:Add in napa,shrimp and cuttlefish,keep stirring well.Check the seasoning.
4:Dish out,top with fried shallot.Serve warm immediately with your favorite pepper(sambal belacan or cut pepper)


http://www.myasiankitchenny.com/2012/12/fried-hokkian-mee-aka-black-noodle.html

Pan Fried Scallops with XO Sauce

 

Ingredients:

• 6 scallops (fresh or frozen), about 160 gm
• salt, to taste
• pepper, to taste
• 1/2 tsp Shaoxing wine
• 160 gm green beans
• 1 stalk celery, about 90 gm
• 1/2 tsp minced garlic
• 4 Tbsp salt-reduced chicken stock
• 2 Tbsp Lee Kum Kee XO sauce
• red chilli, finely chopped, for garnish, optional

 

Thickening:

• 1/2 tsp corn flour / corn starch
• 2 Tbsp water
• sugar, to taste
• salt, to taste

Method:

• Blanch scallops in boiling water for about 1 to 2 minutes. Don’t over cook them. Immediately drain up and wipe dry with kitchen papers. Season with salt, pepper and a dash of wine. Set aside.
• Trim the green beans. Remove the tissue of celery. Rinse the vegetables and drain well. Cut into long strips. Set aside.
• Blanch the green beans in boiling water for about 3 minutes. Drain and immediately soak in cold water until cold to touch. Then drain well. Set aside.
• Heat oil in a wok or frying pan. Pan fry scallops over medium-high heat, until both sides are lightly brown, each side for about 2 minutes. Set aside.
• Heat oil and sauté garlic over medium heat until fragrant. Make sure not to burn the garlic. Add the green beans and celery. Quickly stir fry. Pour chicken stock and combine well. Cook until the beans start to turn soft. Add XO sauce and scallops. Stir to combine well. Cook for another 1 minute. Add thickening and cook to preferred consistency. Serve immediately.

 

Notes:

• If using frozen scallops, make sure the scallops are completely thawed in fridge or at room temperature before cooking. By blanching the thawed scallops, it helps remove the frozen smell as well.
• Don't ever over cook the scallops. The texture becomes tough otherwise.
• Immediately soak the blanched beans in cold water. The beans will retain the fresh green colour by doing this.

Read more: http://en.christinesrecipes.com/2012/06/pan-fried-scallops-with-xo-sauce.html#ixzz2GXa9UBPZ