#52 DELICIOUS SEA FOODS

1.LOBSTER RISOTTO

Ingredients-

• Lobsters (split lengthways)-2
• Olive oil-1 tbsp
• Chicken stock-5 cups
• Unsalted butter-30 gm
• Onion (small, finely chopped)-1
• Grape tomatoes-250 gm
• Arborio  risotto rice-250 gm
• White wine(dry)-250 ml
• Basil leaves(torn)-1/2 cup
• Lemon juice-1 tbsp
• Grated parmesan-1/4 cup

Method-

• Remove the meat from the tail of the lobsters and cut into bite-sized pieces, reserving the shells. Heat oil in a saucepan over medium-low heat and add the lobster shells. After 1-2 minutes, add the stock and bring to a boil. Simmer for 5 minutes on low flame. Strain the stock. Heat the butter in a frying pan over low heat. Add onions and cook for 1-2 minutes until soft. Next, add tomatoes and stir for 1-2 minutes till they start to soften. Add rice and wine and cook for 2-3 minutes until absorbed.Add stock and continue stirring constantly for about 20 minutes until all the liquid is absorbed and the rice is cooked but firm. Gently stir in the lobster, basil, lemon juice and some grated parmesan, season  with sea salt and black pepper. Garnish with the rest of the parmesan.

2.SEAFOOD SATAY

Ingredients-

• Boneless fish cut into cubes 250 grams

• Prawns (medium) deveined 6-8

• Thai red curry paste 1 tablespoon

• Fresh basil leaves 5-6

• Fresh red chillies 1-2

• Lemon juice 1 tablespoon

• Oil 2 tablespoons

• brown sugar/jaggery 1 tablespoon

• Salt to taste

• Fresh coconut scraped for sprink

• Carrot cut into juliennes 1/2 medium

• Green capsicum curls 1/4 cup

Method-

• Combine Thai red curry paste, shredded basil, finely chopped red chillies, lemon juice, 1 tablespoon oil, brown sugar and salt into a bowl and mix well. Add fish cubes and prawns and mix well. Set aside to marinate for 30 minutes.
• Insert fish and prawns in satay sticks and repeat the procedure till all the ingredients are used.
• Heat remaining oil in a non-stick pan.
• Sprinkle coconut over the prepared satays and cook in hot oil till evenly done.
• Place carrot and bell pepper in the centre of serving plate. Place prepared satays on the sides and serve hot.

4.Shrimps peking

Ingredients-

• Shrimps cleaned and deveined 1 cup
• Cornflour/ corn starch 2 tablespoons
• Oil 1 tablespoon + to deep fry
• Egg 1
• Onion finely chopped 1 small
• Garlic minced 1 tablespoon
• Ginger minced 1 tablespoon
• Chicken stock 4 cups
• Dark soy sauce 1 teaspoon
• Sugar 1 teaspoon
• Salt to taste
• Rice wine vinegar 1 tablespoon
• Red capsicum cut into medium pieces 1 medium
• Water chestnuts 6-7

Method-

• Heat sufficient oil in a kadai.
• Break egg in a bowl and whisk well. Add 1 tablespoon cornflour and mix well.
• Add salt and mix well. Add prawns and mix well.
• Deep-fry the prawns in hot oil till crisp and light brown. Drain on absorbent paper.
• Heat 1 tablespoon oil in a non-stick pan, add onion and sauté for a minute. Add garlic and ginger and sauté further.
• Add remaining cornflour to the stock, mix well and add to the pan.
• Add soy sauce, sugar and salt and mix well.
• Add rice wine vinegar and mix well. Add capsicum and mix well.
• Slice water chestnuts and add to the pan. Mix and cook for 2 minutes.
• Add fried prawns and mix well.
• Serve hot.

5.Seafood Machurian




Ingredients-

• Fish fillets 200 grams
• Prawns (medium) shelled and deveined ½ cup
• Celery finely chopped 1 inch
• Ginger finely chopped 1 inch
• Garlic cloves finely chopped 8-10
• Green chillies finely chopped 2
• Salt to taste
• Oil 2 tablespoons
• Chicken stock 2 cups
• Red chilli sauce 2 teaspoons
• Dark soy sauce 2 teaspoons
• Oyster sauce 1 teaspoon
• Crushed black peppercorns 1 teaspoon
• Cornflour/ corn starch 2 tablespoons
• White vinegar 2 teaspoons
• Spring onion greens sliced + for garnishing 2 stalks

Method-

• Put fish fillet in a blender jar, add prawns, half the celery, half the ginger, garlic, green chillies and salt and grind to a fine paste. Set aside.
• Heat 1 tablespoon oil in a non-stick wok. Add seafood paste and scramble it. Cook the mixture till it is half done. Transfer onto a plate and set aside.
• Heat remaining oil in the same wok. Add remaining ginger, garlic and green chillies and sauté. Add remaining celery and chicken stock and mix well.
• Add red chilli sauce, soy sauce, oyster sauce, salt and crushed peppercorns and mix well. Add the partially cooked seafood mixture and mix well. Cook for 2-3 minutes.
• Take cornflour in a bowl, add sufficient water and mix well to make a smooth slurry. Add the slurry gradually to the pan, mix well and cook till it thickens.
• Switch off the heat, add vinegar and spring onion greens. Mix well.
• Served hot garnished with spring onion greens.