Category Archives: Seafood Recipes

CHINESE SHRIMP BALLS SALAD WITH RICE STICKS

CHINESE SHRIMP BALLS SALAD WITH RICE STICKS Recipe

Ingredients:

 
300g medium shrimp, peeled and deveined
1/2 cup canned water chestnut slices
1 tbsp spring onions, chopped
1/2 teaspoon grated ginger
2 teaspoons soy sauce
1 teaspoon rice wine
1/2 teaspoon sugar
1/4 teaspoon sesame oil
ground black pepper, to taste
1 egg white
3 teaspoons cornstarch, or as needed

Dressing:
1 pc orange, juiced
2 tbsp sugar
1 tbsp soy sauce
2 tbsp vinegar
2 tbsp chili garlic sauce

1 head red and green lolo roso
1/3 pc carrot, julienned
1 cup cherry tomatoes
1/2 leeks
1 cup fried rice noodles

Preparation:

  1.  Place the shrimp and water chestnuts in a food processor and pulse.
  2. In a medium bowl, combine shrimp, water chestnuts with the rest of the ingredients and form the mixture into small balls about 1/2 the size of golf balls.
  3.  Deep-fry the balls, turning constantly, until they are crisp and golden. Remove and drain on paper towels, set aside.
  4.  For the dressing, combine all the ingredients and mix well. set aside.
  5.  Assemble the salad and drizzle with asian sauce and tip with fried rice noodles.
SHRIMP KARE – KARE

SHRIMP KARE – KARE Recipe

Ingredients:

1 k. shrimps
1 cup thin coconut milk
1 thumb – size ginger, crushed
1 tsp. turmeric
3 pcs. Siling labuyo, ground
Salt to taste
¼ cup green onions, cut into 1 centimeter lengths

Procedure:

  1. Shell the shrimps. Split back and remove veins.
  2. Place shrimps in a saucepan. Add the thin coconut milk and ginger. Bring to a boil until shrimps turn red. Add the turmeric.
  3. Stir in siling labuyo and add salt to taste. Boil until coconut oil comes out.
  4. Remove from the fire. Add the green onions and serve.
CRAB RELLENO

CRAB RELLENO Recipe

Ingredients:

2 kls. Crab
1 ½ cans crushed pineapple, drained
¾ k. corn, boiled and grated ( optional )
2 stalks celery, diced
1 red bell pepper, diced
2 onions, chopped
2 chicken bouillon cubes
2 eggs beaten
2 tbsps. Cornstarch
Salt and pepper

Procedure:

  1. In a deep pan, place the crabs, salt and crushed pineapple syrup; allow to simmer. Fake crab meat and reserve crab shells.
  2. Saute the onions, celery, grated corn, bell peppers and chicken bouillon in a skillet. Add the crab meat and crushed pineapple. Season to taste and cook for 5 minutes. Add the egg. Fill crab shells with ¼ cup of sautéed mixture. Sprinkle with cornstarch. Fry surface until lightly golden brown. Top with grated cheese, if desired. Makes 6 servings.

Download the printable version of the recipe here.

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GINATAANG ALIMASAG

GINATAANG ALIMASAG Recipe

Ingredients:

3 tbsp oil
4pcs garlic, pounded
1 thumb sized ginger, sliced and pounded
4 pcs finger chili, sliced
2 stalks lemongrass, pounded and tied
2 tbsp bagoong
3 cups coconut milk
patis to taste
4-5 pcs alimasag
4 cups spinach
bunch of cilantro to top

Procedure:

  1. In a large pot, sauté the garlic, lemongrass, and ginger.
  2. Add the coconut milk then bring to a boil.
  3. Put in the shrimp paste and fish sauce and cook until the coconut milk is thick.
  4. Add the finger chili and simmer.
  5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer until crabs are cooked.
  6. Add the spinach last and transfer to a plate.
  7. Garnish with cilantro. Serve hot