Fish And Shrimp Recipe
Delicious fish and shrimp recipe recipes from www.nonnascooking.com
Food Safari's prawn curry | Peter Kuruvita's prawn curry is a creamy, velvety dish with delicious depth of flavour. This is achieved by including prawn pieces in the curry sauce (to be strained out with the aromatics later) and pureeing and straining a few heads just like in a French bisque. The recipe includes Peter's impressive serving suggestion of nestling pairs of prawns into each other to create a seafood version of the yin–yang symbol, all stacked up and served in a moat of sauce. It’s a
Chicken and holy basil stir-fry (gai pad graprow) | This recipe is for one of the favorite dishes of the Thai people. The chicken can be substituted with pork, beef, squid, shrimp or seafood. This dish is often served at breakfast with a deep-fried egg, sunny side up, on top. One particular favourite is to make it with ground pork and lots of Thai chillies. Make sure you use holy basil, as it goes especially well with pork.
Prawn curry (vatapa) | This recipe hails from the Bahian state of northeastern Brazil, and is typical of the Afro-Brazilian cuisine of the region. Thickened with bread and ground nuts, it's no wonder this simple, yet comforting curry is hugely popular right across the country. While dendê oil adds a unique flavour to the dish, if possible, choose a sustainably produced oil.
Japanese prawn fritters with shiso and salted plum (prawn shinjo-age) | This Japanese recipe is for little fried prawn balls encased in a net of fried shiso. The secret is to get the oil just right, to brown the balls and cook them all the way through, but not to burn the shiso on the outside. The addition of mountain potato makes the fritters light and fluffy. This dish is designed to be part of a shared meal.
Prawn and buckwheat risotto with grain mustard and tarragon | This is a modified version of the recipe that appears in my cookbook, Sepia. I’ve simplified some of the steps and techniques so that you can replicate the dish at home with ease. At the restaurant, we serve this with spanner crab and finish the dish with shellfish essence and tomato powder.
Prawn cocktail (arí campechano) | The canyons of Chihuahua in Northern Mexico are hundreds of miles from the coast and the last place you would expect to find great seafood, but the wealthy owners of the local mines always had great seafood flown in with visitors, and recipes like this prawn cocktail became staples of the local restaurants. This dish is traditionally eaten the morning after a fiesta as a pick-me-up. Its fresh flavours and prawns are seasoned with the extraordinary flavour of arí
Garlic prawns (gambas al pil pil) | Buy a terracotta cazuela dish to cook this classic prawn dish in and master the recipe. You’ll look great and friends will never come down with colds! Cooking anything in a cazuela will give it that special Spanish "something". The smaller clay dishes can be used on the stove to make recipes such as this, the larger ones to bake meat on the bone until it is really tender or to gently cook vegetable dishes.
Mohinga | A comforting noodle soup considered one of the national dishes of Burma. The hot and sour fish based broth is poured over noodles in generous bowls. The recipe includes intense aromatic ingredients such as lemongrass, chilli and shrimp paste. Often served at breakfast but also sold throughout the day by restaurants, tea houses and street vendors.
Scallop mousse with a prawn sauce (mousseline de coquilles St Jacques sauce crevette) | Stage 4 – Le Touquet-Paris-Plage/Lille: The fish and seafood harvested from the cold waters of the English Channel are superb, and this scallop mousse is a very delicate dish suitable for the finest dinner party. You will need four ½-cup capacity buttered soufflé moulds for this recipe.
Nasi ulam | In Malay, nasi means rice, while ulam relates to the mix of herbs in the recipe. While versions of this dish exist throughout Malaysia, it is especially common in the state of Kelantan, where the rice is tossed with local wild herbs such as jungle pepper leaves, Indian pennywort, cashew leaves and betel nut leaves. The subtle nuances of the fresh herbs, along with crunchy dried shrimp and fish, complement the fragrant rice. Like many South-East Asian dishes, there’s a world of goodne